12 MASS. EXPERIMENT STATION BULLETIN 336 



The quantity of gelatin and tannin to use for 100-gallon batches of 

 cider is then found by referring to Table **. For smaller amounts of 

 cider, proportionate amounts of tannin and gelatin are used. For 

 example, if bottle No. 3 showed the greatest amount of clear juice at the 

 end of the 10 minute period, 1.25 ounces of tannin and 4.2 ounces of 

 gelatin should be added to 100 gallons of cider; for 50 gallons, one-half 

 these amounts, or 0.63 ounce of tannin and 2.1 ounces of gelatin should 

 be added to the cider. 



Table ** Amounts of Gelatin and Tannin to be Used for 100 

 Gallons of Cider Based on Different Tests 



Bottle Bottle Bottle Bottle 



No. 1 No. 2 No. 3 No. 4 



Tannin, ounces 1.25 1.25 1.25 1.25 



Gelatin, ounces 1.50 3.00 4.20 6.00 



When the correct amounts of gelatin and tannin have been determined, 

 the proper amount of tannin is dissolved in about 2 quarts of hot water 

 (for a 100-gallon batch) and is then poured into the container of juice 

 in a thin stream, stirring constantly. Ten minutes after the tannin has 

 been put in the juice, the gelatin solution prepared by dissolving powdered 

 gelatin in hot water as described for the test solution is added in like 

 manner, with constant stirring. If the correct amounts of gelatin and 

 tannin have been used, the juice starts to clear at once, and if left un- 

 disturbed, will be ready for filtration after standing 16 to 24 hours. 



Disadvantages of the gelatin and tannin method are: (1) the cider is bleached 

 by the treatment; (2) the precipitate is not as compact as with the Pectinol 

 treatment; (3) the procedure is more complicated than the Pectinol method. 



Advantages of the gelatin and tannin treatment are: (1) no heating is re- 

 quired during the treatment; (2) there is not as much loss of viscosity, unless 

 the cider is subsequently filtered through a very fine filter. (3) The precipita- 

 tion can be accomplished at a lower temperature than is possible with the 

 Pectinol treatment. 



Pectinol Method 



The simplest method of clarifying cider is with Pectinol, an enzyme prepara- 

 tion made from certain molds with sugar as the vehicle. Pectinol breaks the 

 soluble pectin in the cider down into simpler substances some of which are 

 insoluble and settle out. As the insoluble material precipitates out it carries 

 down other turbid colloidal matter which has lost the protective influence of 

 the pectin. 



The length of time required for the enzyme to clarify the cider depends on 

 the temperature of the cider and the concentration of the enzyme. The 

 following table taken from Hickok and Marshall (17), shows the quantities of 

 Pectinol which are required to clarify cider under varying conditions of time 

 and temperature. These figures are approximate since ciders vary in their 

 composition. 



Ounces of Pectinol Required to Clarify 100 Gallons of 

 Cider under Certain Specified Conditions of time and 

 Temperature 

 Temperature Time allowed for action of Pectinol 

 (Fahr.) 5 hours 15 hours 30 hours 48 hours 



40° 30 15 10 



60° 54 18 9 6 



100° 14 5 



