On Ct/der Making* 47 



lar sized clean vessels, on the fining, and is not put in- 

 to barrels before the whole process of fermentation 

 and fining is completed; the juice when put into the 

 cask from the press, is left exposed to the air, until the 

 fermentation begins to decline, wlien the bung is laid 

 loose upon it, with a gimblet hole by the side, till the 

 fermentation is completed ; then the bung is driven in, 

 and the gimblet hole stopped. 



Qiiery 9tk. How soon does the fermentation com- 

 mence, in general, and how long continue ? 



Ansrver. The commencement and continuance of 

 the fermentation, depends so much on the state of the 

 weather, that it cannot be predicted with any degree 

 of certainty. 



Query lOtk. How do you ascertain when the fer- 

 mentation has so far subsided, as to make it proper 

 to draw off into barrels, or other vessels, and what is 

 the consequence of not drawing off at a certain stage 

 of the fermentation ? 



Ansxver, By placing the ear, at the bung hole of 

 the vessel, during the fermentation, a certain hissing 

 kind of noise is heard in the liquor, when that ceases, 

 the fermentation is completed, and is then in a proper 

 state to be drawn off, and if then neglected, the parti- 

 cles of pumice that had settled down to the bottom of 

 the cask, will, during a warm or damp state of the wea- 

 ther, rise up again, mix with the juice, and thus pro- 

 duce a second fermentation, which is always acetous 

 and injurious to the cyder. 



Query llt/i. When drawn off, do you stop the 

 cask perfectly tight, so as to exclude all air, or do you 

 leave a vent ? 



