ENOLOGICAL STUDIES. 



I. EXPERIMENTS IN CIDER MAKING APPLICABLE TO FARM 



CONDITIONS. 



CIDER MADE FROM LOW-GRADE APPLES IN HOT WEATHER. 

 CHAKACTER OF RAW MATERIAL. 



In September, 1906, an experiment in making bottled cider was 

 undertaken at Nehawka, Nebr. Tbat district furnishes a large quan- 

 tity of fruit >f unmerchantable grade which is worked up into vinegar 

 Stock, fruit juice, and fermented cider. The fruit is, on the whole, 

 rather low in sugar and therefore better suited for vinegar stock than 

 for either cider making or preserving as unfermented juice. Also the 

 high temperature of September, when most of it must be worked 

 up, renders eider making rather difficult without the construction 

 of cool cellars. This experiment was, however, undertaken with a 

 view to ax ertaining what the character of the cider would be when 

 made from this fruit under the ordinary conditions of factory work. 



The following analyses show the general character of the fruit 

 grown at Nehawka that year. As these figures are for one year only, 

 it is fair to state that it was a favorable season and probably these 

 results are fully up to the best average composition of these varieties 

 as grown in that district. 



Analyses of juice of ripe fall and winter apples grown at Nehawka, Nebr. 

 (II. C. Gore, analyst). a 



[Grams per 100 cc.] 



J. Amer. Chem. Soc., 1907, 29 : 1112. 

 Slightly mealy and somewhat withered. 



d Slightly withered. 



< Average of 10 determinations. 



