12 ENOLOGICAL STUDIES. 



November 4 > Microscopic examination: No. 1 shows a large num- 

 ber of true yeast cells, some having peculiar long forms. Torulse are 

 also present, but no Apiculatus or Mycoderma; fermenting quietly. 



No. 2 shows true yeast dominant; Torulse are also present; no 

 Apiculatus or Mycoderma; fermenting calmly. 



No. 3 has but few yeast cells in tlie liquor and none of the malfer- 

 ments; fermenting calmly. Yeast No. 161 used in No. 3 is a highly 

 coagulated yeast and falls rapidly to the bottom. Already this 

 characteristic is plainly shown by the clear appearance of the liquor. 



November 5. Nos. 1,2, and 3, temperature of liquor 15 C. (59 F.) 

 and a Brix of 11.8, 11.1, and 11.7, respectively. None has yet 

 cleared. 



November 16. All are fermenting calmly. 



November 19. All are progressing with apparently sound fermenta- 

 tion. 



December 9. All of the barrels are in good condition; very quiet; 

 no head or foam on liquor. Brix readings as follows: No. 1, Brix 

 7.3, specific gravity 1.029; No. 2, Brix 5.8, specific gravity 1.023; 

 No. 3, Brix 6.8, specific gravity 1.027, all on Westphal balance at 

 15 C; temperature in barrels 12 C. 



Nos. 1 and 2 are in very good condition, but the liquor is pearly 

 opalescent in color, while No. 3 is decidedly brighter so much so 

 that persons unfamiliar with the character of such liquors note it at 

 once. 



The flavor of all the samples is good, but No. 3 is milder and more 

 agreeable. Only a slight difference between Nos. 1 and 2. 



While the barrels showed foam on the surface at times, no char- 

 acteristic "head" was formed, and it was decided not to rack the 

 liquor off until it had reached about the conditions observed in 

 handling wine that is, after the liquor had become practically 

 bright and free from sediment. 



December 24. The small 10-gallon keg left with only a cotton 

 plug in the bung has not been noted until to-day and now has a 

 decided flavor of vinegar. This will be carried along with the cider 

 barrels to observe the progress of this sample in acetic fermentation. 



January 10, 1908. For some time past the temperature in this 

 cellar has been purposely lowered by opening a small window, and 

 it has been running from 9 to 12 C. (approximately 48.2 to 53.6 

 F.). This morning, after a very cold night, it is at 6 C. (42.8 F.), 

 the lowest point reached. The window was closed. Temperature 

 of liquor in all barrels is 10 C. (50 F.). Brix readings: No. 1, 

 Brix 5.7, specific gravity 1.0225; No. 2, Brix 3.1, specific gravity 

 1.01::; and No. 3, Brix 4.6, specific gravity 1.018; all on Westphal 

 balance at 15 C. 



