32 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



(as volatile acid, acetic, 0.037). While this experiment was carried 

 out on the German model, this yeast (No. 73) has again, as in the tests 

 of 1901 conducted on the French plan, given the best product. 



CASK EXPERIMENT No. 10. 



General notes the same as on cask experiment No. 6. Cask No. 10 

 was sown on September 30, 1903, with 1 pint of culture of yeast 

 No. 74, prepared as previously noted. The origin of yeast No. 74 is 

 given under test No. 3. 



NOTES. 



October 1. Fermentation started; heavy foam resting on must, but 

 air still in barrel; temperature of must, 66 F. 



October 2. Fermentation progressing rapidly. 



October 3. Fermenting more slowly. 



October 10. Condition same as in test No. 6; specific gravity, 

 1.013. Microscopic examination shows yeast abundant, cells large 

 and round, fermenting quietly. 



October W. Liquor very cloudy; tastes of tannin, though very 

 promising; specific gravity, 1.003. 



October 27. Partial analysis showed a specific gravity of 1.003; 

 alcohol 5.48 grams and sugar 0.41 gram per 100 cc of cider. 



October 28. Racked as in case of test No. 6. 



November 19. Liquor a pale straw amber color; fairly clear, but 

 not bright; aroma very good; flavor good; specific gravity, 1.001. 



December 23. Bottled 75 quarts unfiltered. Liquor clear, but not 

 bright; aroma very good; flavor not quite so good as test No. 9. 

 Remainder of cider left in barrel tightly closed. 



January 5, 190 J^. Specific gravity, 1.001. 



January 13. Analysis at this date of cider left in the cask gave 

 the following results: 



Specific gravity 1.001 



, Solids grams per 100 cc. . 1. 91 



Sugar do 41 



Alcohol do. ... 5. 80 



Acid do 44 



January 26. Bottled remainder of the cider, filtering as in case of 

 No. 6; condition same as No. 9, except that No. 10 had a sour wine 

 taste. 



April 19. First bottling: Liquor bright, pale straw color; heavy, 

 dark deposit; strongly gaseous, good bead; bouquet good; flavor rather 

 rough; not desirable. 



Second bottling (filtered). Liquor the same; light sediment; not 

 gaseous; bouquet same as above; flavor milder. 



May 25. Second bottling: In the bottle resembles No. 9; liquor 

 bright and clear; slight gaseousness when opened, pours very bright; 



