14 ENOLOGICAL STUDIES. 



No. 3 and now reads Brix 3, specific gravity 1.011 at a temperature of 



15 C. (59 F.). 



No. 1 was racked last. It was similar in x color to No. 2, but too 

 sweet to compare flavors. This cider is promising, but the wild 

 yeasts have not been able to ferment the sugar in the low temperature 

 maintained recently. Brix reads 5.7, specific gravity 1.022, tem- 

 perature 15 C. (approximately 59 F.). The dregs from No. 1 were 

 thin and did not show nearly so much sediment as Nos. 2 and 3. 



Four gallons of No. 1. were used to fill up No. 3 and 5 gallons to 

 fill up No. 2. The remainder of No. 1 was put in quart bottles to be 

 used in filling up wantage. 



January 15. The temperature of the cellar is 10 C. (50 F.). 

 Since racking there has been very little or no fermentation in the 

 barrels. The temperature of the cellar is carried low purposely, 

 but so far as noted the temperature in the barrels has not fallen 

 below 10 C. (50 F.). 



January 17, 7 a. m. Some slight fermentation in barrels Nos. 

 1 and 2. 8 a. m: Gas is passing slowly from No. 1 ; 4 P- m: Removed 

 50 cc from Nos. 1 and 2, both showed in stem of funnel but had not 

 overflowed. 



January 19. Changed bung 011 No. 1 and put in short bung be- 

 cause of overflow. 



January 21. Took bottled stock from cask No. 1, filtered and 

 bottled 2 dozen pints. Specific gravity before filtering was 1.022 

 on Westphal balance, and after filtering the same. The cider was 

 dull yellowish amber to straw color; only two quart bottles could 

 be put through one paper with any speed, after that it was most 

 tedious work until a new filter paper was put in. Corked with 

 champagne corks and then heated in water to 70 C. (158 F.) for ten 

 minutes, two bottles left unheated, marked, and cork tied down. 

 Stored all in inner cellar. Two corks blew out in second run of 

 sterilizer; fourteen bottles sterilized, two botHes not sterilized. 



January 22. Was obliged to take long bung out of barrel No 2 

 to prevent overflow. 



January 27. Took out all long bungs, filled casks Nos. 1 and 2, 

 bored the bungs crosswise to let out the gas, and then put in the 

 long bungs again with vent funnels. (See fig. 1.) 



This bung and ventilating device as here shown permits the escape 

 of gas, when the cask is entirely full of liquor, by means of the cross 

 orifice. 



January 28. Temperature of cider in barrels is 11 C. (51.8 F.). 



January SO. From this date the temperature of cellar was main- 

 tained at 11 C. to 14 C. (51.8 to 57.2 F.). 



February 14- All barrels passing gas slowly. 



February 18. Same. 



