36 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



This liquor was filtered through the gravity filter and 100 quarts 

 were bottled. It was of a clear, bright, amber color; aroma very 

 good; flavor excellent. This sample was lost and no further notes 

 could be made. The sugar content of 2.11 gave it a character much 

 more agreeable to the taste of most Americans than that of dry ciders. 



CASK EXPERIMENT Xo. 13. 



This barrel was filled and sowed October 7, 1903, with yeast No. 66, 

 in the manner previously described. The origin of this yeast is given 

 under No. 8. 



October 9. Fermenting very rapidly. 



October /#. Fermenting rapidly. 



October 20. Condition same as in test No. 12, except that liquor is 

 not quite so clear; specific gravity, 1.018; character that of ordinary 

 fermenting cider. 



October 25.- Temperature of must, 49 C F.; liquor cloudy; specific 

 gravity, 1.012. 



October 27. Partial analysis of tnis date gave a specific gravity of 

 1.010; alcohol 4.29 and sugar 1.72 grams per 100 cc of cider. 



November 2. Racked into a fresh barrel, previously well sulphured 

 and rinsed with hot water. 



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

 aroma good; flavor very good. 



January 23, 190 4. Specific gravity, 1.006. 



January 26. Analysis on this date gave the following results: 



Specific gravity 1. 007 



Solids grams per 100 cc 3. 06 



Sugar do 1.08 



Alcohol do 4. 54 



Acid do 42 



Tannin do 042 



January 27. Filtered and bottled 25 quarts in apollinaris bottles 

 and 50 quarts in common bottles. The cider is pale amber; clear, 

 but not bright; aroma good; flavor good; a slight tannin taste; no 

 aftertaste. 



April 19. Cider very bright, pale straw color, best in this series; 

 slight flocculent } r east, very gaseous, foamed over when cork was 

 drawn; bouquet best of all in test; flavor excellent; cider jiot yet 

 mature. 



May 9. Color light amber, perfectl} T clear and bright; odor very 

 pleasant, diy, aromatic; peculiar aromatic flavor very marked as 

 compared with others. 



