22 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



tion and gas was issuing from the vents. On the morning of Septem- 

 ber 27, at 9 o'clock, the temperature of the liquor in barrel No. 2 was 

 56 F., and in barrel No. 3, 57 F., the fermentation proceeding in a 

 rather turbulent manner. On September 28 both casks were ferment- 

 ing in an orderly mariner and the microscopic examination showed the 

 development of a slight growth of the false yeast form known as Api- 

 culatus, but the great majority of the organisms were a pure yeast 

 growth. The temperature of the room where these casks were stored 

 varied, perhaps, from 60 to 80 F. , as the recorded outdoor tempera- 

 tures show maximums ranging from 53 to 79 F. and a mean of 51 F. 

 Daily examinations of the must to determine the organisms present 

 were continued, with the result that the yeast growth was found to be 

 entirely dominant. On October 4 the first fermentation was plainly 

 subsiding; on October 8 both barrels had become practically quiet. 

 The liquor in cask No. 2 was opalescent in color, not bright, had a 

 fairly good head over the top, and no pomace in the juice. The taste 

 was pleasant and fruity, and the cider seemed to be completing the first 

 fermentation in a perfectly sound and promising condition. It was on 

 this date racked off into a well-sulphured, clean barrel, and tightly 

 bunged with the ventilating device before mentioned. On this date 

 a chemical analysis was made of cask No. 2, which gave the following 

 results: 



Specific gravity 1. 026 



Total solids grams per 100 cc. . 6. 80 



Sugar do 4.82 



Alcohol do.... 2.76 



Acid as sulphuric do 43 



The liquor in cask No. 3 was brighter than that in No. 2 and showed 

 practically no head on the liquor. The cider had a slightly unpleas- 

 ant flavor, differing in taste from No. 2. This barrel also was racked 

 into a clean sulphured barrel, and a chemical analysis was made of the 

 partially fermented cider with the following results: 



Specific gravity 1. 020 



Total soljds grams per 100 cc. . 5. 72 



Sugar do 4. 16 



Alcohol do 3.21 



Acid as sulphuric . do 50 



Both casks were left lying side by side on the upper floor of the 

 factory, and after racking repeated observations were made upon the 

 condition of the cider until November 23^ A slight difference could 

 be observed during the entire time of the second fermentation in these 

 two casks, yet both remained in a perfectly sound condition, and the 

 microscopic examination after racking off showed the presence of only 

 yeast organisms. There was apparently no growth whatever of the 

 vinegar ferment or other deleterious organisms in these barrels. 



