APPLE CIDER 31 



temperature is 120° F. and the reaction period should be 90 minutes. However, 

 lower temperatures for a longer period of time may be used. For example, at 

 room temperature the diastase preparation may be left in the cider all night and 

 the filtration accomplished the next morning. General methods for the handling 

 and non-enzymic clarification of pectinous fruit juices have been described by 

 Bell and Wiegand (2). 



Results obtained here show that clarified pomace (pectin) extracts retain 

 their jellying power much better than unclarified extracts. Processing methods 

 have been discussed. The canned extract is stored preferably at cold-storage 

 temperatures until ready for use. The pectin extracts also keep well in the 

 frozen condition. 



Kertesz and Green (18) showed that stored pomace containing 20 percent 

 or less of moisture, did not actively support the growth of mold. Even at 

 lower moisture contents, however, a gradual loss in pectin quality occurred 

 during storage. These losses were believed not to be of enzymic nature, but 

 rather due to moisture itself. 



Apple pomace may also be used as a stock feed. The wet pomace may be 

 stored in a bin, silo, or in a pile, if proper precautions are taken to allow for 

 the weight of the pomace. As mentioned previously, dried pomace may also 

 be used for feeding dry, or soaked with about two and one half times its weight of 

 water. Experiments have shown that apple pomace is approximately equal 

 to good corn silage in feeding value for dairy cows. It is advisable to feed the 

 pomace after milking and to remove the milk from the feeding barn, since 

 otherwise odors from this feed may be absorbed by the milk. 



In some states distillers are using apple pomace as a cheap source of alcohol. 



LEGAL ASPECTS OF ALCOHOLIC CONTENT OF CIDER 



In the Federal Alcohol Administration Act it is stated, "The term 'wine' 

 means (1) wine as defined in section 610 and section 617 of the Revenue Act 

 of 1918, (U.S.C., title 26, sees. 441 and 444) as now in force or hereafter amended 

 and (2) other alcoholic beverages not so defined, but made in the manner of 

 wine, including sparkling and carbonated wine, wine made from condensed 

 grape must, wine made from other agricultural products than the juice of 

 sound, ripe grapes, imitation wine, compounds sold as wine, vermouth, cider, 

 perry and sake; in each instance only if containing not less than 7 per centum 

 and not more than 24 per centum of alcohol by volume, and if for non-industrial 

 use." 



However, in the Massachusetts Amendments to the Liquor Control Act 

 the sale of cider containing alcohol is limited as follows: 



"This chapter (the Liquor Control Act) shall not apply to the manufacture 

 or storage of alcoholic beverages by a person for his own private use or to sales 

 of cider at wholesale by the original makers thereof, or to sales of cider by 

 farmers, not to be drunk on the premises, in quantities not exceeding in the 

 aggregate the product of apples raised by them in the season of, or next pre- 

 ceding, such sales, or to sales of cider in any quantity by such farmers not to be 

 drunk on the premises if such cider does not contain more than three per cent 

 of alcohol by weight at sixty degrees Fahrenheit; nor shall this chapter apply 

 to sales of cider by the original makers thereof other than such makers and 

 farmers selling not to be drunk on the premises as aforesaid, if the cider does 

 not contain more than three per cent alcohol as aforesaid, not to be drunk on 

 the premises as aforesaid." 



The Federal Alcohol Administration Act therefore does not apply to the 

 manufacture or sale of cider unless it contains more than 7 percent of alcohol 



