EXPERIMENTS APPLICABLE TO FARM CONDITIONS. 11 



side, so that it is dry and airy. The wooden bungs were removed 

 and the barrels plugged with cotton. It has since developed that 

 cotton plugs are not safe to use in barrels with fermenting juice, 

 because if the cotton becomes the least bit damp, malferments 

 readily find entrance to the must. 



October 24, 4 p.m. Temperature of juice in all casks is alike, 13 C., 

 approximately 56.7 F., and the reading on the specific-gravity 

 spindle is the same as before, 1.055. There is no appearance of fer- 

 mentation. The weather has turned sharply cold for the season and 

 the room is cold. 



October 26. No. 1 is still, No. 2 is foaming at bung, and No. 3 

 si lows foam on liquor. 



October ^9. No. 1 remains quiet, temperature 9 C., approximately 

 48 F., Brix 14.1; No. 2 more quiet, foam* subsided, temperature 

 9 C., Brix 13.9; No. 3 less active, temperature 9 C., Brix 14. 

 Room temperature 11 C., approximately 52 F., at 4 p. m. 



Microscopic examination made with the following results: 



No. 1 : Few yeast cells present, but more cells of Torulse. Tastes 

 exactly the same as fresh juice. 



No. 2: Yeasts are fairly plentiful; no Torulae seen; Apiculatus 

 present; foam thrown up is mostly composed of yeast cells; taste 

 piquant. 



No. 3 : Yeast cells present as in No. 2, but do not find Apiculatus 

 or Torulie; foam largely yeast cells distinguishable from those of 

 No. 2; tastes about like No. 2; less fermentation. 



October 30, 4 P- w. Room temperature 10 C., approximately 50 

 F. No. 1 remains unchanged ; No. 2 has again thrown foam out at 

 hung; No. 3 has thrown foam out at bung. The temperature rises 

 at about noon, but is so cold at night that proper fermentation can 

 not develop in this room. 



October 31. The outdoor temperature fell last night to freezing, 

 and this morning the experimental cider casks were moved to the 

 inner cellar of the laboratory, where the temperature is practically 

 constant at from 13 to 14 C., approximately 55.4 to 57.2 F. 

 The temperature of liquors Nos. 1, 2, and 3 is 9 C., 48.2 F.; Brix 

 14.1 for No. 1 , and for Nos. 2 and 3, 13.7. Taste of No. 1 entirely 

 >\vcet, others fermenting; flavor fine. 



November 1 .No. 1 shows slight activity. Nos. 2 and 3 fermenting 

 calmly. Placed ventilating funnels on all barrels, but the small keg 

 of the same juice was left with cotton plug. 



November 2. No. 1 is now very active; pushed mass of foam out 

 through ventilating apparatus. This foam, unlike Nos. 2 and 3, 

 contains but few yeast cells. Nos. 2 and 3 fermenting calmly; no 

 overflow of foam. 



