8 ENOLOGICAL STUDIES. 



September 25. Fermentation room 68 F. No. 8 specific gravity 

 in the original barrel, 1.002, the color is opalescent. The remnant 

 was run through a milk separator, which brightened it decidedly, 

 showed a specific gravity of 1.002 at temperature of 69 F. No. 8 

 in sample racked September 22, shows a specific gravity of 1.007, 

 the racking checked fermentation decidedly. 



Bottled 18 quarts from the original barrel for samples. No. 53, 

 original barrel, shows a specific gravity of 1.001, at a temperature of 

 69.8 F.; color opalescent. This was run through the milk separator 

 and gave a specific gravity of 1.001, on completion at temperature 

 69.8 F came out bright. The sample racked in keg shows a specific 

 gravity of 1.006. Bottled 18 quarts of cider from the original barrel. 



No. 66, original barrel, shows a specific gravity of 1.002, tempera- 

 ture; 69.8 F., liquid opalescent. This was run through a separator, 

 also, and cleared markedly ; specific gravity 1 .002 at completion. All 

 of these numbers taste much alike after being run through the sepa- 

 rator; they are of a pale straw color and translucent in glass, not 

 exactly bright. 



Bottled 18 quarts from original barrel No. 66, the sample racked 

 on September 22, shows a specific gravity of 1.006. 



No. 73, original barrel, has a specific gravity of 1.000, temperature 

 69.8 F., quiet, dull straw color, clearer than the others. Separator 

 used as in other cases. Specific gravity remains at 1.000. 



Bottled 18 quarts from original barrel of No. 73. The keg that was 

 racked on September 22 showed a specific gravity of 1.004. Of the 

 preceding four samples about 30 gallons were run through the sepa- 

 rator without cleaning the machine and then a large amount of very 

 compact viscous, slimy sediment was found on its walls. Removed 

 nearly one-half pint of this heavy greenish slime. 



September 26. Samples from each number, after passing through 

 the separator, were put in the ice box and at 8 a. m. on this date 

 tasted very flat, were nongaseous and almost characterless, No. 66 

 being the most agreeable and No. 73 quite dry. All are free from 

 bad tastes and odors. The ciders direct from the barrels are fairly 

 good in quality, sprightly foam, not rich. No. 73 racked into keg 

 shows a specific gravity of 1.0038, others not taken. 



ANALYSES OF BOTTLED CIDERS. 



The writer left Nehawka on September 27, and Mr. H. C. Gore, 

 assistant chemist in the Bureau of Chemistry, bottled the samples 

 racked into kegs as noted above without further notes on condition. 



On September 29 Nos. 53 and 73 were bottled and on October 1, 

 Nos. 8 and 66 were bottled. Analyses as given in Table II were made 

 of all these ciders at bottling. These samples were taken to the 

 Bureau of Chemistry and held in storage until the following April, 

 when a final analysis was made, as given in Table III. 



