EXPERIMENTS APPLICABLE TO FARM CONDITIONS. 

 TABLE II. Analyses of rider made at Nehawlca, Nebr., 1906 (H. C. Gore) 



FERMENTED AND RACKED TO KEGS. 



FERMENTED IN ORIGINAL BARREL. 



TABLE III. Final analyses of the cider made at Nehawka, Nebr. (H. C. Gore). 



:LS INTO KEGS SEPTEMBER 22; ANALYZED APRIL 11, 1907. 

 (QUITE WELL GASSED.) 



Mrj 



wffi 



nurnU-r. 



Date of bot- 



tliriK(lWMi). 



Specific 



Octoberl ..... 



0.9984 



October 1 



Alcohol 



(per 

 100 cc). 



Oranu. 

 5.14 

 5.16 

 5.08 

 5.26 



R staT g SSSt 

 (pe? lated ) 

 100 cc). 



Oranu. 



0.11 



.08 



.15 



.08 



100 cc). 



Gram*. 

 1.91 

 1.87 

 1.93 

 1.84 



Acid as 

 malic 



100 P cc). 



Grams. 



0.39 



.40 



SAMPLES FROM ORIGINAL BARRELS PASSED THROUGH MILK SEPARATOR; 

 VN VLYZED APRIL 17, 1907. (VERY SLIGHTLY GASSED.) 



At the date of analysis as given in the table the ciders bottled 

 from the juice racked into kegs from the original barrels were suffi- 

 ciently gassed to pour with a fine foam, and though light in color and 

 weak in flavor they were very good ciders. Those bottles which 

 were filled from the original barrels after the juice had been clarified 

 by passing through a milk separator were but slightly gassed. This 

 diflVivnee is largely due to the removal of much of the yeast by the 

 process of clarification. 



The chemical data given for the time of bottling and for the final 

 examination show decidedly that the samples which were passed 

 through the separator retained the sugar content almost without 

 change, while those samples racked and bottled without clarification 

 fermented almost entirely dry. 

 6078 Bull. 12909 2 



