34 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



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

 aroma fair; flavor fair; specific gravity, 1.002. 



December 23. Filled 75 quart bottles. Liquor clear, but not brig'ht : 

 aroma poor; flavor dry and insipid. Remainder of cider left in barrel 

 bunged as usual. 



January 5, 1901. Specific gravity, 1.002. 



January 13. Analysis of stock in barrel gave the following results: 



Specific gravity ' 1. 002 



Solids grams per 100 cc. . 1. 83 



Sugar do 25 



Alcohol do 5. 03 



Acid do 46 



January 26. Bottled remainder of cider, filtering as in case of No. 6. 

 Liquor clear, bright amber; aroma a little unpleasant; flavor poor, dry, 

 and insipid; not good. 



April 19. First bottling: Liquor very bright indeed; sediment 

 abundant, flocculent, rather light in color; very gaseous, pours with 

 good bead; bouquet mild; flavor pleasant. This sample has greatly 

 improved. 



Second bottling (filtered): Sediment abundant; bright color same 

 as in first bottling; gaseous; bouquet mild and good; flavor milder 

 than at the first bottling; desirable; decided improvement since 

 bottling. 



May 9. Second bottling: Color a light amber; odor pleasant; 

 nearly dry, flavor slightly milder than No. 6. 



May 25. First bottling (unfiltered): Not bright in bottle; slight 

 yeast present; liquor opalescent; flavor slightly acid, but not unpleas- 

 ant, dry; quality medium. 



May 25. Second bottling (filtered): In bottle its general appear- 

 ance is opalescent, not bright and limpid; a heavy, dark sediment in 

 bottom; strongly gaseous, pours fairly bright, with beautiful spark- 

 ling foam; bouquet pleasant, stronger than unfiltered sample; flavor 

 a trifle rough, lacks clearness; sound and dry, quality medium. 

 Analysis of filtered sample on this date gave the following results: 



Specific gravity 0. 999 



Solids grams per 100 cc.. 1. 76 



Total sugar do Trace. 



Alcohol do 5.19 



Acid do 34 



Tannin do 051 



SECOND SERIES OF EXPERIMENTS, CASKS NOS. 12 TO 15. 



A second set of casks were filled and sown with yeast cultures on 

 October 7, 1903, as a partial duplication of the first series, Nos. 6 to 11. 

 Jn this series some other yeasts were introduced and the must used 



