APPLE CIDER 7 



For the benefit of those who might wish to blend ciders with more accuracy 

 than is possible by taste or flavor, the method of Pearson's Square is given. 



15.5 



9.8 



2.2 



(Parts of the 15.5 per cent 

 cider to add) 



3.5 



(Parts of the 9 . 8 pei cent 

 cider to add) 



Figure 1. Pearson's Square 



The procedure in using the square is best illustrated with an example If a 

 cider containing 12 percent sugar is desired as the finished product, the figure 

 12 is put in the center of the square, as illustrated in Figure 1. The two ciders 

 available are, say, a 15.5 percent cider and a 9.8 percent cider. Then the figure 

 15.5 is put in the upper left-hand corner and the figure 9.8 in the lower left- 

 hand corner. The results obtained by substracting the figures in the corners 

 from the center figure (always subtracting the less from the greater) are placed 

 diagonally opposite from the original figure on the right-hand side. In the 

 example given, 12 would be subtracted from 15.5 giving 3.5 as the result, and 

 9.8 would be subtracted from 12 giving a result of 2.2. So, to get a cider with 

 a sugar content of 12.0 percent, 2.2 parts of the 15.5 percent cider should be 

 mixed with 3.5 parts of the 9.8 percent cider. "Parts" may refer to quarts, 

 gallons, or barrels of cider depending on the quantity at hand, or the method 

 of measuring available. It would not be possible to use the method for cal- 

 culating the amount of dry sugar to add without making other allowances. 

 Pearson's Square may also be used in the manner given above for adjusting 

 the acid or tannin content of ciders by blending. It is also a convenient tool 

 for adjusting the acid content of vinegar. 



PRESSING 



According to Chenoweth (11) the yield of cider depends principally upon 

 four factors: 



1. The variety of apple. 



2. The condition of the fruit. 



3. The type of equipment. 



4. The method of manipulation. 



Yields of cider obtained from several varieties of apples pressed at different 

 seasons of the year are shown in Table 2. Pressings were all made on a power 

 press so that variations in the yield of cider caused by the type of equipment 

 and method of manipulation were reduced to a minimum 



The highest yield of cider, 4.4 gallons per bushel, was obtained from Baldwin 

 apples pressed in October. The lowest yield, 2.4 gallons per bushel, was ob- 

 tained from Russet apples pressed in April. 



