70 



The construction and arrangement of typical German cellars are 

 shown in figures 13 and 14. The most ordinary place visited had one 

 good cellar, and places of the next higher grade uniformly had two- 

 story cellars. The great factories have still deeper cellars, as that of 

 the Freyeisen Brothers already mentioned. 



The chief advantage of the cellar is the ease with which temperature 

 can be controlled. For instance, in the upper cellar, by introducing 

 air through ventilating flues (fig. 13 h), it is possible to raise or lower 

 the temperature in accordance with the condition of the atmosphere, 

 and once the proper temperature is reached its maintenance is fairly 



FIG. 13. Vertical cross section of small German cider factory with arched cellars. 



easy. However, in the cold season, if the temperature falls too low, 

 resort is had to a heating apparatus. The temperature which the Ger- 

 mans seem to prefer for the fermentation room (B, figs. 13 and 14) 

 is 15 to 18 C. (59 to 65 F.), the lower figure being preferred if 

 active fermentation starts promptly at this temperature. In the lower 

 cellar ( (7, fig. 14) or finishing room a temperature of 8 to 10 C. (45 to 

 50 F.) is preferred. Still lower temperatures are obtained in late 

 fall and winter. 



The comparative ease with which the cider can be piped from one 

 cellar room to another under this German system is very apparent. 



