24 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



was very bright, but rather paler in color than No. 2. The sediment 

 was coagulated, but light and flocculent. There was no gas and the 

 liquor was perfectly still on pouring. The cider was of good flavor, 

 without roughness, bouquet faint, having the general characteristics of 

 a sour claret wine. The analysis made on this date was as follows: 



No. 3: 



Specific gravity 1.003 



Total solids grams per 100 cc. . 2. 33 



Sugar do 30 



Alcohol do 5. 09 



Acid as sulphuric do 53 



January 24 to May 16. The stock from both tests was rebottled by 

 decanting, so as to clear the liquor of the sediment mentioned. The 

 bottles used were prepared and cleansed as above stated and the corks 

 were also sterilized. After this date observations were made at inter 

 vals until May 16, 1902, when the last notes were made on No. 2. 

 Though it had been rebottled, the liquor was bright and sparkling, 

 slightly gaseous when poured, aroma very good, flavor excellent and 

 free from roughness, and of a bright amber straw color. The analysis 

 of No. 2 made at this time gave the following results: 

 No. 2: 



Specific gravity 1. 004 



Total solids grams per 100 cc. . 2. 60 



Sugar do 98 



Alcohol do 4.43 



Acid as sulphuric do 35 



There was considerable sediment present in the bottles again, due to 

 after-fermentation. The sugar, acid, and alcohol had remained almost 

 constant, but there had been sufficient fermentation to slightly charge 

 the cider. It was at this time pronounced by several who sampled it 

 to be one of the finest ciders they had ever tasted, and equal to some 

 grades of sparkling wine. 



May 22. No. 3 was given its last examination at this time. Though 

 it had been rebottled as above stated, the liquor had become slightly 

 gaseous, and showed an evanescent but decided effervescence in the glass; 

 the color was a clear pale amber; the aroma very fine, fruity in qual- 

 ity, making altogether an excellent dry cider. While No. 2 had the 

 character of a sparkling wine, this cider differed from it very decid- 

 edly, having, after the disappearance of the slight effervescence, more 

 the character of a Graves wine. The chemical analysis of No. 3 made 

 at this time gave the following results: 



No. 3: 



Specific gravity 1.003 



Total solids grams per 100 cc. . 2. 24 



Sugar do 20 



Alcohol do 5. 20 



Acid as sulphuric do 48 



