100 



the liquor at this stage to control the fermentation if the liquor has 

 been properly guarded from contamination. 



2. In bunging the vessels tightly, provision must still be made for 

 the escape of gas due to fermentation. There may for a few days be 

 a fairly active fermentation, especially if the liquor was much exposed 

 to the air, but this will soon subside under proper conditions. One 

 of the special funnels or air-control devices previously described may 

 be used, and will assist very much in warning the cellar man of what 

 is going on in the casks. A small apparatus such as the glycerin 

 funnel (fig. 17) will answer very well for this period of slow fermenta- 

 tion, but the crockery funnel (tig. 16) renders sampling the cider 

 much easier. 



3. The temperature of the room must be watched and controlled, 

 and from this rule there is no exception if a sound product of fine 

 quality is desired. Invariably the temperature should be lower dur- 

 ing the secondary fermentation than during the first period. A tem- 

 perature of 8 to 10 C. (40 to 50 F.), as shown by the observations 

 made in France and Germany, appears to be the most desirable for 

 this period. It requires a good cellar indeed to reach the minimum 

 here mentioned, but 45 F. can be reached, and at this temperature 

 the yeasts work properly, and many disturbing organisms, as, for 

 example, the vinegar ferment Bacterium aceti, are quite reduced to dor- 

 mancy. If the temperature can be gradually reduced to 40 F. as the 

 cider reaches maturity, its safety from mal-fermentation is therebj r 

 well insured, because the organisms concerned in diseases of cider do 

 not thrive well at this low temperature. 



SECOND RACKING OFF. 



If the must has fermented in an orderly manner and been drawn off 

 as outlined above, no second racking is required until the fermenta- 

 tion is practically completed. But if a troubled fermentation follows 

 the first racking off, then the cider must be very carefully watched 

 and the temperature kept from rising above the limits mentioned. It 

 will be well to use under these circumstances some means of "fining" 

 or clarifying the cider so as to produce entire subsidence of the parti- 

 cles held in suspension in order that a second racking off may occur 

 as soon as possible. The cider must be freed from the lees and as 

 far as possible from albuminous matters, or it can not progress 

 properly to the completion of its period of fermentation. 



Much prejudice exists abroad against the use of animal substances, 

 as gelatin, white of egg, and the like, for fining cider. The French 

 use quite freely preparations of the bark of certain species of oak. 

 But as the active principle in these is the tannin, it would seem better 

 to use the commercial tannin itself. Our American fruit is so weak 

 in tannin that the addition of this substance will doubtless be found 



