-6- 



CIDER NOTES 



Sanit£it:ion 



The keeping quality of cider is directly related to the sanitation practices 

 observed during the operating season. Unsanitary practices foster the growth of 

 micro-organisms, which cause fermentation or produce undesirable flavors in the 

 final product. 



After a day's run, observe tlie following procedures in cleaning the cider plant; 



Dismantle the press for cleaning. Rinse it thoroughly with a hose to remove 

 surface dirt. Scrub all parts of the press thoroughly, using a sanitizing or 

 detergent-sanitizing solution. Where possible, Ujse hot water for both the rins- 

 ing and the scrubbing operations. 



Sanitizing compounds may be of the chlorine or quaternary ammonium types. 

 Dairy-cleaning compounds are usually of these types, and they are easily obtained. 

 Directions given by the manufacturer of the solution for cleaning dairy equip- 

 ment will be satisfactory for cider plants. 



Refrigeration 



Many cider mill operators including all Certified operators use refrigera- 

 tion to preserve cider. Cider should be cooled immediately after pressing and 

 stored at a temperature between 32° and 36° F. At these temperatures, cider 

 retains its original flavor for one to two weeks without danger of fermentation. 

 Settling can take place under refrigeration. 



Refrigeration is especially adaptable where cold storage facilities for 

 fresh fruit are available. If a refrigerated room is not available, the operator 

 can install an insulated metal or wooden tanlc and cool the cider with a small 

 refrigeration unit. 



For display purposes at roadside, used upright display cabinets with glass 

 doors are excellent. These self-contained refrigerated units can be often 

 purchased from companies supplying equipment to retail stores. Household re- 

 frigerators can also be used. The important feature when making and selling 

 cider is to keep it under refrigeration at all times to maintain the quality. 



— -K. M. Hayes 



