EXPERIMENTS APPLICABLE TO FARM CONDITIONS. 17 



tion over a small asbestos filter, very bright. Almost no lees remained 

 in these casks. Marked Xo. 3A, No. 3B, and No. 3B special. 



All of these ciders were placed in pint champagne bottles and left 

 in the largo workroom to observe the start of fermentation. 



J nhj 16. Removed all bottled cider from workroom to cellar No. 1. 

 rniiltered ciders show a slight deposit, but no gas on opening bottle. 

 Filtered ciders show in some cases a very slight deposit, much less 

 than before. The quality of these ciders is very good. Cellar tem- 

 perature 20 C. (68 F.). 



November 2. Sample Xo. 34, 10-gallon keg which turned to vinegar, 

 racked nil' and put into jugs, one small jug corked tight and held in 

 cellar as sample for further study. 



DISCUSSION OF CHEMICAL DATA. 



The chemical data presented in Table IV cover the examination 

 of the original apple juice and give a full series of analyses of the 

 several casks of cider and vinegar as the fermentation progressed, in 

 the case of the HIM three to cider and in the fourth to vinegar. 



The lir-t anal\ BIB "f the several samples of cider on February 27, 

 I 1 . 'OS, shows r<mrlu>i\el;. that up to this time the yeasted packages 

 had fermented more rapidly than the unyeasted ones, yeast No. 73 

 givin.L: about 1 per cent the most alcohol. From this date, however, 

 until th. uily.sis was made on March 3, 1909, this yeast slack- 



ened d.M idedl\ , and the unyeasted casks gradually passed it in attenu- 

 ation of suirar. exceedini: also yeast No. 161. 



But it is a most interesting point that, considering the alcohol 

 produced for sugar consumed, yeast No. 161 has surpassed both 

 i \<>. ~'.\ and the natural fermentation; and if the present alco- 

 holic MreiiLTth ,f the-e riders be increased by the possible alcohol 

 which could theoretically be formed if these ciders were fermented 

 en tire I,- dr\ . yeasl N" 161 would still show an excess of alcohol of 

 0.3 per < -cut over yeast No. 73 and of 0.5 per cent over the natural 

 fermentation. The analyses have been most carefully checked, and 

 hence are used with confidence. 



The fact that cider No. 2 retains such a considerable quantity of 

 ir after the lapse of eighteen months is very important. It is 

 now, on June 1, 1909, the best cider of the experiment, being many 

 points superior to No. 1 and noticeably better than No. 3. 



The condition of these ciders as to content of volatile acid shows 



that they are perfectly sound; however, No. 1, natural fermentation, 



shows a greater amount of volatile acid than the others. The total 



: in all the samples is about right for a sprightly cider namely, 



approximately 0.40 per cent. 



