WORK OF 1903-4. 37 



May 25. Bright, beautiful amber color; decidedly gaseous; pours 

 with beautiful bead, clear, pale amber; decidedly fruity bouquet; 

 flavor slightly acid. Analysis on this date resulted as follows: 



Specific gravity 1. 001 



Solids grams per 100 cc. . 1. 83 



Total sugar do 35 



Alcohol do. ... 5. 16 



Acid do 35 



Tannin do 042 



This yeast produced in this case a tine grade of effervescing cider, 

 equal to the best French mousseux ciders. While the general char- 

 acter of this cider is the same as that from yeast No. 73, cask 15, there 

 is still a decided difference, which can not be readily defined in words. 

 This difference would appear to be due to the character of the yeast 

 used. 



CASK EXPERIMENT No. 14. 



Cask No. 14 is omitted from this report because the results are not 

 of sufficient interest to warrant presentation. It was sown with yeast 

 No. 71, a form isolated from wine lees secured by Mr. Alwood from 

 Alsace, Germany. This yeast is a peculiar form, always growing in 

 coagulated masses and leaving a very clear, bright liquor in the fer- 

 mentation flasks, but in barrel tests- it has in no case shown any valu- 

 able characteristics. 



CASK EXPERIMENT No. 15. 



General notes the same as for test No. 12. Cask No. 15 was tilled and 

 sown on October 7, 1903, with 1 pint of culture of yeast No. 73. 

 The origin of this yeast has been previously given under No. 2. 



NOTES. 



October 9. Fermenting slowly. 



October 10. Fermenting more rapidly. 



October 20. Fermenting moderately; temperature of must, 53.5 F. 

 Character that of ordinary fermenting cider; specific gravity, 1.024:. 



October 25. Temperature of must, 4:9.5 F.; cider, cloudy; flavor 

 good; specific gravity, 1.014. 



October 27. Partial anal} T sis on this date shows a specific gravity of 

 1.013; alcohol 3.85 and sugar 2.4:2 grams per 100 cc of cider. 



November 2. Racked as in case of test No. 13. 



November 19. Liquor dark amber, cloud} r ; aroma very good; flavor 

 very good; specific gravity, 1.008. 



January 23, 1904. Specific gravity, 1.005. 



