28 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



very fruity; of a clouded straw color; flavor fairly smooth, sound, 

 and slightly acid; medium as to quality. Chemical analysis as 

 follows: 



Specific gravity 0. 999 



Solids grams per 100 cc. . 1. 79 



Total sugar do trace. 



Alcohol do. ... 5. 66 



Acid do 33 



Tannin do 049 



This cider, made on the German system of inclusive fermentation, 

 proved to be a fine, sound, apple wine, but its character when thus 

 reduced to complete dr} T ness (all sugar consumed by fermentation) is 

 not generally pleasing to the American taste. After using it some 

 time, however, it is well liked, and as long as the gas generated after 

 bottling is not permitted to escape the cider will remain sound. 



CASK EXPERIMENT No. 7. 



The chemical analysis of the original must and also the notes on 

 the cellar temperature throughout the experiment, as given under 

 cask experiment No. 6, are true for the entire series, and are not 

 repeated. This 50-gallon barrel was sown on September 30, 1903, 

 with yeast No. 37, which culture had been prepared in the same 

 quantity and manner as for cask No. 6. The barrel was at once 

 plugged with cotton wool, and later fitted with the vent before men- 

 tioned. Yeast No. 37 was isolated by Mr. Alwood from the same 

 source as No. 8. It is an especially strong yeast, and can be trusted 

 to carry fermentation to completion promptly. 



NOTES. 



October 1. Heav} 7 foam already formed; gas in barrel extinguishes 

 a taper promptly ; the must shows temperature of 66 F. 



October 2. In rapid fermentation. 



October 3. Fermenting more slowly. 



October 10. Note as to condition same as for test No. 6; specific 

 gravity, 1.019. Microscopic examination shows an abundance of small 

 ovoid yeast cells; fermentation progressing quietly; no head on bar- 

 rel; temperature of must, 57 F., the same as No. 6. 



Octobei* W. Liquor very cloudy; flavor pleasant; no bitter taste; 

 specific gravity, 1.007. 



October 27. A partial analysis showed a specific gravity of 1.006; 

 total sugar, 0.96, and alcohol, 4.61 grams per 100 cc of cider. 



October *28. This cask was racked as in case of No. 6. 



November 19. Liquor pale straw color; fairly clear, but not bright. 

 Aroma good; flavor very good; specific gravity, 1.004. 



January 3, 190^ Specific gravity, 1.005. 



