38 CHEMICAL COMPOSITION OF APPLES AND CIDER. 



January 27. Analysis as follows: 



Specific gravity 1. 004 



Solids grams per 100 cc. . 2. 36 



Sugar do 78 



Alcohol do 4. SO 



Acid do 34 



Tannin do. ... .039 



January *29. The cider was filtered through a gravity filter and 

 100 quarts put up in apollinaris bottles. It is clear, not quite bright; 

 aroma excellent; slight flavor of tannin; no aftertaste; very good 

 quality. 



April 19. Liquor very clear, color pale; yeast sediment light, floc- 

 culent; fairly gaseous when uncorked; good foam when poured; 

 beautiful in glass; bouquet excellent; a promising cider. 



May 9. A fine, deep amber color; almost perfectly bright; odor 

 very pleasant, very fragrant; bouquet of the best fine, dry, and mild; 

 fine flavor. 



May ^5. Decidedly gaseous, sparkling; bright, clear amber, lighter 

 than usual with this yeast; bouquet strong, pleasant, fruit}^; flavor 

 mild, pleasant, agreeable; quality good; entire absence of rank, harsh 

 taste; no after taste. Analysis on this date as follows: 



Specific gravity -. 1 . 001 



Solids grams per 100 cc. . 1. 98 



Total sugar do 35 



Alcohol do 5. 37 



Acid do 39 



Tannin do 046 



A sample sent to Washington in June was sampled by three experts 

 and described as follows: u ^No. 15 is a sparkling cider, which property 

 to a certain extent interferes with the delicac} T of the determination, 

 but it is pronounced also to be of excellent flavor." The analysis 

 made in the Bureau of Chemistry gave a sugar content of 0.142; 

 alcohol, 4.95; acid, as sulphuric, 0.216; and volatile acid (acetic), 

 0.059 as expressed in grams per 100 cc. 



SPECIFIC GRAVITY AND CONTROL OF FERMENTATION. 



The question of proper control of fermentation is one of very great 

 importance, arid the operator should be able to gauge at all times 

 the rapidity with which the sugar is being consumed. This can be 

 determined with more or less accuracy by the hydrometer readings, 

 which indicate the specific gravity or density of the must or ferment- 



