



EXPERIMENTS APPLICABLE TO FAEM CONDITIONS. 13 



\ 



T ^ CAUW 

 Si 



No. 1 has suffered in activity by this low temperature and 

 scarcely enough carbon dioxid over the surface of the liquor to extin- 

 quish a match, while Nos. 2 and 3 extinguish a match promptly. 

 Color of Nos. 1 and 'J about the same, dull straw, not bright; No. 3 

 clear and bright. The bouquet is similar for all, but the flavor is dis- 

 tinctly different, which is partly accounted for by the difference in 

 Qgsr eontent ; yet them is an after tang to No. 1 which is not desir- 

 ahle. No. 2 is noticeably more agreeable and free from this taste. 

 No.:; has a clear, mild, fine flavor, fruity and pleasant without after- 

 taste. All are promising. 



The mil -ro.eopic examination shows the liquor in all barrels to be 

 almost free from organisms of every kind. No. 1 shows a few yeast 

 cells and there are now a few Mycoderma cells and Torulse present. 

 No. 2 shows a very few small cells not characteristic of yeast. No. 3 

 >h>wed no material in suspension. 



pint hot t lex were filled from each barrel to observe the fermen- 

 tation a^ it miirht develop in glass, corked with champagne corks, 

 tied, and laid in the cellar. 



Jtiinutrt/ 13. The 10-gallon keg shows a cover of vinegar ferment 



which forms a linn skin on the surface; specific gravity 1.010, Brix 



quite bright and of line quality considered as a vinegar 



![)le. Microscopic examination of sample does not show any 



:ii-ms floating in the liquor. 



ved oil* all of the cider to-day, temperature 10 C. (50 F.) in 

 all t he ca-ks. Used for receptacles whisky barrels of same descriptions 

 as for NOB. - and 3, and a L'.">-/allon cask for No. 1. 



The^e \\ere cleaned and stored as in the previous case, but before 

 u-inu r \\ ! wa>hed with warm water and sulphured, using one-third 

 of a Milplmr match. This sulphured the casks to saturation, or con- 

 sumed all the air. The cider was poured in on the sulphur fumes. 

 In thU \\ork the ciders are handled both with and without the use 

 of sulphur for the purpose of securing experimental data. 



No. o \\ as drawn first and proved to be of a bright amber color, 

 limpid and clear. The cider was drawn off down to within 1 inch 

 of the bottom of the barrel and was poured through a funnel covered 

 with a thin woven laboratory towel and left almost no show of dregs. 

 Brix 1.:*, specific gravity L017 at 15 C. The quality was superb 

 for a new cider. About 2 quarts of dregs remained in the barrel, of a 

 dirty greenish color, slightly gelatinous but not pasty like wine lees. 



No. '2 was next drawn and came off opalescent in color, slightly 

 clouded in lower portion, showed decided dregs on towel in funnel. 

 The dregs left in the barrel were about like those of No. 3, but were 

 not gelatinous. This cider does not equal No. 3 in brightness by 

 many points, but the quality is good. It has fermented more than 



