10 ENOLOGICAL STUDIES. 



The unclarified ciders were decidedly superior in pleasantness of 

 flavor, due largely to the carbon dioxid gas present. This exami- 

 nation appears to suggest, however, an interesting point that pos- 

 sibly clarification by use of a separator and bottling direct without 

 exposure to contamination might enable one to hold ciders of low 

 alcohol content and containing considerable unfermented sugar. 



Considering the character of the fruit used, these ciders were of 

 superior quality. The method of handling is certainly simple, espe- 

 cially with those that were racked as indicated and bottled a few days 

 later. 



CIDER, MADE FROM WINTER APPLES IN COLD WEATHER. 

 PLAN OF THE EXPERIMENT. 



The following notes give in detail the operation of making cider 

 in the simplest possible manner after cold weather begins. These 

 notes, taken as the work progressed, are presented in sufficient detail 

 to make plain every operation. The work was intended to approxi- 

 mate as closely as possible the conditions under which a farmer might 

 ferment his cider for family use, and the results establish clearly a 

 method which any person of ordinary means can use. The plan of 

 the experiment comprised simply the use of two pure cultures of 

 yeast in comparison with a check cask left to natural fermentation. 



FERMENTATION NOTES. 



October 23, 1907. Crushed and pressed 60 bushels of Winesap 

 apples. The fruit was of a grade called unmerchantable, but was 

 not rotten nor soiled. From the fresh juice three 50-gallon whisky 

 barrels were filled for the experiment and a 10-gallon keg was left 

 untreated and unnumbered beside the barrels. No. 1 was left to 

 natural fermentation; No. 2 sown with yeast No. 73 (Sauternes), and 

 No. 3 sown with yeast No. 161 (Ahrweiler). The juice from the vat 

 at the mill tested 1.055 on the specific gravity spindle, corresponding 

 to a Brix reading of 13.6. The color and flavor were very good. 



The barrels used were secondhand whisky barrels, and were steamed 

 for twenty minutes with live steam from the boiler, then rinsed with 

 clean water and drained, and one-half pint of 90 per cent alcohol was 

 poured into each, after which they were tightly bunged and laid in 

 the storeroom, where they remained two weeks before use. 



The casks were not sulphured, but were filled direct at the mill and 

 the yeast cultures added at once. The cultures are made by inoculat- 

 ing 400 cc (approximately 1 pint) of sterilized apple juice with the 

 yeast desired, three days before it was needed, and it was in full fer- 

 mentation when used. The barrels were replaced in the storeroom, 

 which is above a basement, the walls being of boards slatted on one 



