324 VINEGAR, CIDER, AND FRUIT- WINES. 



wide and 11 J inches long, bolted to lugs or projections on the 

 chain. When run at from 50 to 70 revolutions per minute it 



Fig. 73. 



will elevate from 5 to 10 bushels per minute. It works at an 

 inclination or carries on a level. 



Testing the Must as to its Content of Acid and Sugar. 



With the exception of the grape but few varieties of fruit con- 

 tain acid and sugar in such proportion and in such quantity 

 (generally too much acid and too little sugar) as that the must 

 obtained from them will yield, when subjected to fermentation, a 

 drinkable and durable wine. Wine whose content of acid ex- 

 ceeds 1 per cent, is too sour to the taste, and one containing less 

 than 5 per cent, of alcohol cannot be kept for a long time. Now 

 as all fruit wines may be called artificial wines, and a natural 

 product has consequently to be improved in order to make it 

 more agreeable and wholesome, it is necessary to find ways and 

 means by which the object can be accomplished in a manner 

 most conformable to nature. For this purpose a knowledge of 

 the content of acid and sugar in the fruit-must is required. 



To find the quantity of acid, compound a determined quantity, 

 about 50 cubic centimetres, of must with about 5 grammes of 



