WORK OF 1903-4. 35 



had a slightly different composition. It was intended to bottle this 

 set with a larger sugar content and thus vary the detail somewhat. 

 Four casks were sown, viz, Nos. 12 to 15 with yeasts as specified 

 under each number. On October 7, 1903, cull apples of a common 

 stock were ground and a sample of the must sent to the chemist for 

 analysis, which gave the following* results: 



Specific gravity 1. 053 



Solids grams per 100 cc. . 13. 66 



Total sugar do 11. 66 



Reducing sugar do 7. 87 



Sucrose do: . . . 2. 97 



Acid do 44 



Tannin do 059 



All the casks were cleansed and handled the same as Nos. 6 to 11, 

 and were placed beside these former numbers; hence the general notes 

 and cellar temperatures given for No. 6 after October 7 apply to this 

 series of experiments also. 



CASK EXPERIMENT No. 12. 



Cask No. 12 was sown October 7, 1903, with 1 pint of pure culture 

 of yeast No. 8. The origin of this yeast has been previously given 

 under cask No. 6. 



October 9. Fermenting with vigor. 



October 10. Fermenting more rapidly. 



October 20. Fermentation slowing down; no head on liquor; tem- 

 perature of the must, 53 F'. ; cellar temperature, 52 F. ; a decidedly 

 characteristic taste, very good, clearer than any of the first lot; spe- 

 cific gravity, 1.019. 



October 25. Cellar temperature, 48 F.; temperature of must, 49 

 F.; condition of cider, very good; opalescent amber, brightest in 

 color of any number in the test. 



October 27. Partial analysis gave a specific gravity of 1.012; alco- 

 hol 3.77 and sugar 2.40 grams per 100 cc of cider. 



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



November 19. Cider very dark amber; clear, but not bright; aroma 

 very good; flavor excellent; specific gravity, 1.010. 



January 23, 1904. Specific gravity, 1.011. 



January 26. Analysis of this date gave the following figures: 



Specific gravity 1. Oil 



Solids grams per 100 cc.. 3.84 



Sugar do.... 2. 11 



Alcohol do.... 4.23 



Acid do 54 



Tannin.. ..do.. .034 



