WORK OF 1901-2. 23 



On November 23 both barrels were bottled. A mixed collection of 

 wine, apollinaris, and other somewhat nondescript bottles was used. 

 These were all carefully cleansed with hot water and sterilized by 

 rinsing with 35 per cent alcohol before tilling. The corks were also 

 sterilized by dipping in alcohol. This precaution was taken to pre- 

 vent, as far as possible, the growth of such rnalorganisms as might be 

 present, the casks having been kept under conditions favorable to the 

 growth of malferments, and it was now desired to mature the cider in 

 bottles. On the date of bottling a sample was taken from each cask, 

 which gave the following analyses: 



No. 2: 



Specific gravity : 1. 006 



Sugar grams per 100 cc. . 1. 16 



Alcohol do 4. 68 



Acid as sulphuric do 48 



No. 3: 



Specific gravity 1. 003 



Sugar grams per 100 cc. . . 27 



Alcohol do 5. 36 



Acid as sulphuric do 55 



After filling the bottles they were carried into a small cellar under 

 the office building, laid down on the side, and left for further ripening 

 of the cider. Both samples continued to ferment in the bottle, and 

 the following notes were made on the changes which occurred: 



NOTES. 



December 29, 1901. No. 2 was a clear amber liquor, with a rather 

 yellowish tinge and a decided deposit of yeast cells. No. 3 had a 

 beautiful, clear, bright amber color, with a very slight deposit, which 

 seemed to be coagulated. 



Januai^y 20, 1902. The bottles from No. 2 contained a bright, clear 

 amber liquor, with a fine, uncoagulated sediment. The liquor had 

 become gaseous, and showed a transient but decided effervescence 

 when poured into a glass. The flavor was good, with a fine bouquet. 

 The chemical analysis at this time was as follows: 

 No. 2: 



Specific gravity ' 1.007 



Total solids grams per 100 cc. . 2. 87 



Sugar do 1. 02 



Alcohol do. ... 4. 44 



Acid as sulphuric do 36 



Thus it would appear that the alcohol and acid content of the cider 

 declined slightly during this period of ripening in the bottle, and the 

 sugar, as would be expected, also declined, but only to a small extent, 

 while there was a fairly active growth of yeast, indicating that this 

 growth was somewhat at the expense of alcohol and acid. 



On the same date (January 20) No. 3 was examined. The liquor 



