-9- 



POINTS -TC BE CBSSRVED Ih THE rRGDUCTION OF HIGH QUALITY CIDER 



On a basis of the reaction of many consumers it would appear that greater 

 care in the production and handling of fresh cider should make for a greater 

 demand for this popular product. The following points are recommended as a guide 

 for the production of g^od quality cider; 



1 Cider i3 IJo Better than the Rav; Material from which it is Made . Apples 

 for cider should be ripe, but not over-ripe, sound, and clean. Viihile 

 cider is frequently made from second grade and cull apples, decayed or 

 off flavored fruit will not make a quality product. Even a very fev; 

 soft rots will impart a musty taste to a large volume of cider. The 

 apples should be inspected and all fruit that shows evidence of decay 

 should be discarded, 



2. Apples should be Vfashed . Apples should be washed with clean vrater 

 before they are ground. Washing removes dust and dirt which may 

 impair the quality of the cider. 



3. Several Varieties of Apples are Better than One . It is well kncvm 

 that a blend of two or mere varieties of apples makes a better cider 

 than a single variety. Blending is particularly desirable when a 

 large proportion of liclntosh must be used. The addition of other 

 varieties to provide added acidity and astringency is to be 

 recommended. If available a small proportion of crab apples (up 



to 5 per cent) is effective in providing an added zest and charac- 

 ter to cider. 



h. Equipment Must be Kept Clean . The equipment should be thoroughly 

 cleaned at the end of the day's operation. Dry press cloths 

 should be soaked overnight in clean^cold water before using. 

 Press cloths must be clean to permit a free flow of juice. At 

 frequent intervals they should be boiled and then rinsed in cold 

 water, or they may be washed and then soaked for several hours 

 in a weak chlorine solution to kill microorganisms. Musty press 

 cloths v/ill impart a musty flavor to the cider. 



Press racks should be cleaned thoroughly and steamed daily. They 

 should be at least partially dried before stacking. There is 

 danger of "Souring" if i:hey are stacked while wet. 



Clean equipment and premises inspire the confidence of consumers 

 who visit the plant. 



5. Clean Containers are Essential . The barrels or vats in which 

 cider is held must be clean, other^ifise off-flavors may be imparted 

 to an otherwise high quality cider. 



6. Cider may be Frozen . Cider lends itself to preservation by freezing. 

 Freezing provides a means whereby fresh cider can be made available 

 as a year-round beverage. 



— IV. B, Esselen, Jr, 



