APPLE CIDER 27 



Such a product can be preserved by canning either in glass jars, bottles, or 

 tin cans. 



CARBONATED CIDER 



Carbonation of cider not only produces a sparkling drink much superior to 

 plain cider, but also aids in the preservation of the product. Carbon dioxide 

 gas is the substance responsible for the effervescence and "bite" of carbonated 

 drinks. This gas also exerts an inhibitory action on mold growth so that the 

 pasteurization temperature for carbonated cider may be reduced to 150° F. 



There are three general methods of carbonating cider: (1) Use of ordinary 

 soda-water carbonators. (2) Natural carbonation by yeasts. (3) Use of solid 

 carbon-dioxide or "dry-ice." 



The use of regular soda-water carbonators can best be explained by the 

 manufacturer of the equipment. Important considerations in the carbonation 

 of cider are: 



Carbon-dioxide gas is more soluble in cold cider than in warm; hence during 

 carbonation the temperature should be kept at 40° F. or below. 



The amount of gas dissolved at a given temperature is directly proportional 

 to the pressure of the gas. 



It is generally agreed that naturally carbonated cider is better than the 

 artificially carbonated product. Carbon dioxide is one of the gaseous products 

 given off during the fermentation of sugar by yeasts. If the fermentation 

 proceeds in a closed container, much of the gas is dissolved in the cider due to 

 the pressure created. Such would be the general process of the natural carbon- 

 ation of cider. It is by this process that the best champagnes are carbonated 

 and it is also the procedure generally used for carbonating homemade root 

 beer. In the manufacture of champagne, the yeasts which cause the carbon- 

 ation are removed after they have settled out during storage. This is called 

 disgorging. In homemade root beer as well as in some of the sparkling ciders 

 sold in England, the yeast is left in the bottle, the consumer having become 

 accustomed to the sediment. 



Closed Cuvee Method 



The closed Cuvee method was developed so that natural carbonation of a 

 juice could be accomplished and the resulting sediment could be removed by 

 filtration rather than by the long settling period and disgorging process. The 

 method was originally used for champagne, but Davis (13) has successfully 

 applied it to the manufacture of sparkling cider. The essential steps in the proc- 

 ess are as follows: 



1. The cider is partially clarified with a high-speed centrifuge and put into 

 the glass-lined or stainless steel fermenting vat. 



2. A pure yeast culture is introduced to start the fermentation and the 

 cider is fermented at a temperature of 70° F. or above until the pressure in the 

 fermenting vat reaches 75 lb. per square inch. This usually requires two to 

 three days with a formation of as little as one-half of one percent of alcohol by 

 volume. 



3. As soon as the desired pressure is reached the cider is filtered as it flows 

 from the fermenting vat to the cooling tank. Pressure is first equalized between 

 the two tanks and the filtration is accomplished through gas-tight equipment so 

 that there is very little loss of carbon dioxide. 



4. In the cooling tank the cider is cooled to 30° F. so that there will be better 

 absorption of the carbon dioxide gas. It is held in the cooling tank for 48 hours. 



