f30 TARMERS' AND MECHANICS' JOURNAL. 



the sugar of the ap;>le into spirits, will convert the spirits into vine- 

 gar, unJer a proper temperature, and aided hy the oxygen of the 

 aimo?phc:e. The process of making vinegar is greatly accelerat- 

 ed by exposing cider or wine to the atmosphere, the oxygen of 

 which it imbihes, and which is termed by chemists the great acidi- 

 fying principle. Here again we see the propriety of professional 

 cider manufacturers, who might be provided with cellars where 

 the temperature could be regulated, and who would carefully rack 

 oft^the liquor at the completion of the vinous fermentation. 



The vinous fermentation commences and terminates at different 

 periods, according to the condition and quality of the fruit, and the 

 8tat3 of the weather. The juice of unripe fruit, if the weather be 

 warm, will begin to ferment in a few hours after it passes from the 

 press ; and seldom stops at the vinous stage. The juice of ripe 

 fruit, when the temperature is lower, does not begin to ferment 

 under a week or fortnight, or longer, often continues slowly through 

 the winter, and when made from some of the finer cider apples, is 

 not completed under six or nine months. Indeed, in some cases 

 the liquor does not become clear urnder a year, and the sugar is not 

 wholly decomposed under two years : for the whole of the sugar 

 is seldom decomposed during the first sensible fermentation. — 

 Knight considers cider at two years old as in the best state for bot- 

 tling. For until the sugar is decomposed, fermentation insensibly 

 goes on, and the strength of the liquor increases. The like in- 

 sensible process goes on in wines, and when it is completed, the 

 wines are said to be ripe, and are in their highest state of perfec- 

 tion. {See J^rCiilloch.) Temperature being the same, 1 think it 

 may be assumed as a rule, that fermentation will be rapid and 

 short, in an inverse ratio to the proportion which the saccharine 

 mUter bears to the mucilage and water ; and that the vinous li- 

 quor will be rich, high flavored and durable, in the proportion as 

 the sugar and astringency preponderate in the must. 



6. Pre cant urns to prevent Acetous Fermentation. These are, 

 supposing the previous contingencies to have been favorable, a 

 careful separation of the vinous liquor from the froth and lees — a 

 cool temperature — racking and fining — and artificial means to de- 

 stroy tiie fermenting quality of the remaining mucilage. 



T have already suggested the importance of drawing oflf the liquor 

 from the scum and sediment — at the termination of the vinous fer- 

 mentation. This period may be known by the cracking of the 

 froth in an open cask, or, if in a close one, by the application of 

 the nose or ear to the bung-hole. If the fermentation has not 

 ceased, a hissing will be appai'ent, and the gas given off will give 

 a pungent sensation to the nose. If the liquor is not sufficiently 

 clear, or indications appear of the acetous fermentation having 

 commenced, the cider should be racked into clean, strong casks, 

 and fined with isinglass, eggs, or skimmed milk. This operation 

 may be repeated, if found necessary ; but it should be performed 

 in clear, cohi weather. After the first racking, the casks should be 

 kept bunged close, and further rackings be avoided, if possible, as 



