91 



FORTIFYING THE MUST. 



In this connection a few observations on the subject of fortifying 

 the must will be apposite. This practice was not observed either in 

 England or Germany. Doubtless it may be done in these countries, 

 especially in case -of perry (pear cider), but it did not seem to be a 

 part of the regular system of cider making. In France, on the con- 

 trary, sugaring up the weak must obtained from second pressing 

 seems to be an important part of the business, and is so regularly 

 practiced that the government makes a special rebate of the sugar tax 

 on sugar so used. The government agents, however, very carefully 

 see to it that all sugar withdrawn from bond for this purpose is 

 denaturalized by addition of must, so that it can not possibly be resold 

 in the markets. For 1898 (the figures for that year being the latest 

 obtained) the government officers reported 188,760 pounds of sugar 

 withdrawn for ciober making, and 80,262,771 pounds withdrawn for 

 sugaring wines. 



An apple must reading 1.040 on a standard hydrometer can, if prop- 

 erly handled, be made to produce a cider approximating 4 per cent 

 of alcohol, but it will be rare indeed that this result will actually be 

 reached in practice. Hence it appears that a must reading at that 

 figure is about the minimum in quality which can be properly employed 

 for cider without fortifying, and this grade should be used only to 

 prepare a cider for local consumption. This is not because a high 

 percentage of alcohol is so desirable, but because it is not desirable to 

 push the fermentation of a cider to the limit where there is no sac- 

 charine substance left for the yeast to subsist upon, that is, until the 

 liquor is absolutely "dry." 



If the cider is properly handled, the 3 r east will not entirely cease to 

 be active for several years after bottling. This activity is of the 

 greatest value in preserving the bouquet of the cider and keeping it 

 sound. But if it is desired to produce a stronger cider from a low- 

 grade must, reading approximately 1.040, one can add about 3 ounces 

 of crystallized sugar per gallon for each 1 per cent of alcohol desired 

 in addition to the normal quantity resulting from fermenting the 

 natural must. This, howev.er, denaturalizes the cider, and should not 

 be resorted to in excess of 1 per cent increase of alcohol. 



The French say the sugar should be inverted before using, but this 

 seems doubtful, as the yeast will accomplish this itself, and probably 

 the sugar will be consumed more slowly. 



STERILIZING THE MUST BY HEAT. 



This process is mentioned only to condemn it so far as cider making 

 is concerned. Not a single maker worthy of credence in the factories 

 visited abroad recommends or uses this method. It has been suggested 

 as a means of controlling the initial fermentation, because, after ster- 



