46 BULLETIN 983, U. S. DEPARTMENT OF AGRICULTURE. 



Cooks Nos. 53 and 54. 







Neutral juice 

























before fermen- 





Beer. 













Acidity. 









tation. 























Fer- 

 men- 

 tation 

 No. 













Per 

 cent of 

 total 

 sugars 

 fermen- 

 table. 



Theo- 

 retical 

 alcohol. 



Fer- 

 menta- 

 tion 

 effi- 

 ciency. 









Leach 

 No. 



Sp.gr. 



at 

 15° C. 



Reduc- 

 ing 

 sugars, 

 (grams 



Sp.gr. 



at 

 15° C. 



Reduc- 

 ing 



sugars 

 (grams 



Alcohol 



(per 

 cent by 

 weight), 



Neutral 

 juice. 



Beer. 



In- 

 crease. 









liter). 





liter). 



(liter). 















1 



10 



1. 0502 



62.28 



1. 0262 



17.40 



1.910 



71.40 



2.164 



88.26 



6.2 



12.0 



5.8 





11 



1. 0508 



61.70 



1.0280 



11.74 



2.267 



80.55 



2.418 



93.76 



2.4 



9.6 



7.2 



2 



10 



1.0482 



61. 56 



1. 0277 



14.88 



2.233 



75. 34 



2.262 



98.72 



4.4 



11.2 



6.8 





11 



1.0509 



66.04 



1. 0270 



14.74 



2.313 



77.16 



2.478 



93.34 



4.4 



10.4 



6.0 



3 



10 



1.0492 



59.52 



1. 0273 



17.08 



2.171 



70.68 



2.0.50 



105. 90 



6.4 



12.5 



6.1 





11 



1.C480 



60.24 



1.0269 



16.00 



2.152 



72.89 



2.142 



100.47 



6.0 



11.2 



5.2 



4 



10 



1.C486 



62.12 



1.0286 



18.52 



2.129 



69.62 



2.108 



101.00 



2.6 



11.4 



7.8 





11 



1. 0521 



68.70 



1.0296 



18.88 



2.360 



71.91 



2.400 



98.33 



4.0 



9.6 



5.6 



5 



10 



1.0488 



57.28 



1.0304 



17.86 



1.844 



68.26 



1.905 



96.80 



2.4 



10.4 



8.0 





11 



1. 0532 



62.28 



1. 0338 



18.92 



1.949 



69.05 



2.087 



93.39 



3.8 



10.0 



6.2 



Cooks Nos. 53 and 54 were combined and handled in the same way; 

 but not until previous experiments had indicated the quantities of 

 water necessary to leach out approximately equal quantities of sugar. 

 In all, nine leaches were made, although only the drip and the first 

 eight leaches contained enough sugar to make a fermentation possi- 

 ble. The following table shows the amounts of w^ater added for each 

 leach, the amounts of extract recovered, the sugars and total solids 

 in each extract, and the percentages of total sugars fermentable, 

 with the fermentation efficiencies : 



Cooks Nos. 53 and 54. 



Leach 



Amount of 

 water added. 



Amount 



of ex- 

 tract re- 

 covered 

 (pounds). 



Sp.gr. 



of ex- 

 tract at 



15° C. 



Reduc- 

 ing 



sugars 

 (grams 

 perliter). 



Weight 

 of sugars 

 in ex- 

 tract 

 (pounds). 



Total 



solids 



(per 



cent). 



Total 

 solids 

 in ex- 

 tract, 

 (pounds). 



Ratio of 

 sugars 



to total 

 solids 

 (per 

 cent). 



Acidity 

 (c.c. 

 N/10 



No. 



Liters. 



Pounds. 



NaOH 

 per 



100c. c). 



Drip 







83.29 

 38.39 

 61.70 

 63.76 

 71.32 

 94.21 

 160.93 

 194. 21 

 647.14 

 997.94 



1.0482 

 1.0518 

 1.0522 

 1. 0501 

 1. 0504 

 1.0443 

 1. 0360 

 1. 0258 

 1.0109 

 1. 0015 



74.54 



80.12 

 79.48 

 78.48 

 75.86 

 65.75 

 50.08 

 34.29 

 14.00 

 1.66 



5.93 



2.92 

 4.66 

 4.77 

 5.12 

 5.94 

 7.77 

 6.51 

 8.96 

 1. 655 



8.187 



8.897 

 8.866 

 8.195 

 8.180 

 7.314 

 5.757 

 4.188 

 2.198 

 0.220 



6.72 

 3.41 

 5.47 

 5.22 

 5.83 

 6.90 

 9.27 

 8.14 

 14.21 

 2.19 



88.3 

 85.7 

 85.3 

 91.4 

 87.9 

 86.1 

 83.4 

 81.9 

 63.1 

 75.6 



73.4 



1 



20 

 30 

 30 

 30 

 50 

 75 

 100 

 300 

 500. 



44.0 

 66.1 

 66.1 

 66.1 

 110.2 

 165.3 

 220.5 

 661.4 

 1, 102. 3 



75.0 



2 



74.5 



3 



76.8 



4 



74.6 



5 



74.0 



6 



63.0 



7 



45.1 



8 



18.9 



9 



2.1 







