28 MASS. EXPERIMENT STATION BULLETIN 336 



5. The cider is then run through a Seitz germ-proof filter into a counter 

 pressure bottling machine where it is bottled in sterile bottles and capped. 



By means of the closed Cuvee process either a sparkling sweet or a fermented 

 cider can be produced, depending on the length of time the fermentation is 

 allowed to proceed. The equipment used is expensive, but it is claimed that a 

 very good product can be made by this method. 



Dry Ice Method 



For carbonation of small lots of cider, Walsh (26) suggests the use of "dry 

 ice" or solid carbon dioxide. The clean bottles are filled with clarified cider 

 cooled to 40° F. or lower. The dry ice is chipped off, accurately weighed, and 

 immediately put into the bottle, which should be sealed as quickly as possible 

 with the crown cap. The bottle is then wrapped loosely with a heavy cloth 

 to prevent injury in case a defective bottle should burst, and shaken until the 

 carbon dioxide is absorbed. 



The following table, taken from Walsh, shows the volume of carbonation 

 obtained in an 8-ounce container with different weights of dry ice. For pints 

 and quart bottles proportionate amounts of dry ice and cider are used. A car- 

 bonation of about two volumes is recommended for cider. 



Amount of Dry Ice Required for Different Volumes 

 of Carbonation 



*A balance suitable for weighing in grams can be obtained from a scientific supply house 

 such as Central Scientific Company, Cambridge, Massachusetts; Will Corporation, 

 Rochester, New York; Eimer and Amend, New York, N. Y.; W. M. Welch Scientific 

 Company, Chicago, Illinois. 



CONCENTRATED CIDER PRODUCTS 



Boiled Cider 



The simplest and oldest method of concentrating cider is by boiling in an 

 open kettle until the juice has been reduced to approximately one-fourth to 

 one-fifth the original volume. The resulting product is known as boiled cider 

 and is often used in mince meat, apple butter, and for cooking purposes. The 

 color and flavor are distinctly inferior to the vacuum prepared product. After 

 concentration, the cider is strained through a cloth, sedimented by standing for 

 24 hours, and the clear liquid drawn off into clean containers. Preservation 

 is accomplished by processing the boiled cider in boiling water for 15 minutes. 



Other Cider Concentrates 



Several methods have been suggested for the manufacture of cider concen- 

 trates. Gore (16) concentrated the cider by slow freezing and separation of 

 the ice crystals with a basket centrifuge. With two or three successive freezings 

 and centrifugings, the juice was concentrated so that one gallon was the 

 equivalent of five gallons of the original cider. This method produced a very 



