BY-PRODUCTS OF THE APPLE 
if the juice is still exposed to the atmo- 
sphere, other ferments which are injuri- 
ous or destructive to the making of good 
wine are bound to enter. The thing of 
primary importance to the cider or wine 
maker then is avoiding contamination of 
his liquor. 
The juice as it comes from the press 
is put at once into barrels which have 
been thoroughly steamed or scalded. The 
barrel is filled only about three-quarters 
full to avoid overflowing during the 
period of tumultuous fermentation. 
When the juice has been put into the 
barrel a fermentation funnel is imme- 
diately put into the bung and tightly 
sealed around the edge of the bunghole 
with paraffine or vaseline. A fermentation 
funnel is so arranged that the gases from 
within the barre] escape, but the air from 
without cannot enter. 
In recent years some of the ferment 
yeasts have been separated into many 
varieties and pure cultures made of these 
varieties. It has been found that fermen- 
tation may be hastened by the use of cer- 
tain pure culture yeasts, and also that 
the flavor of the wine depends largely 
upon the variety of yeast used. 
After fermentation has been completed 
the cider is drawn off from the top into 
freshly sterilized containers, leaving the 
lees and sediment in the bottom of the 
old containers. The new containers are 
tightly bunged and sealed and stored in 
the cellar ready for use. 
Perhaps the product of apple juice 
which is most extensively made in this 
country at the present time is vinegar. 
In the manufacture of vinegar, as in the 
apple industry itself, quality is of first 
importance. The element of quality in 
vinegar is largely determined by the per 
cent of acetic acid. The law in most 
states requires vinegar to test from four 
to four and one-half per cent acetic acid. 
Much of the vinegar made on the farms, 
in a haphazard way, not only will not 
stand this test but, on account of decom- 
position or other cause, is unfit for use, 
and does not find a ready market. On 
the other hand a recent writer on the 
subject says: 
669 
“Apple cider vinegar is demanded by 
the trade. There is not one-tenth enough 
pure cider vinegar made in this country 
today to supply the ever-increasing de- 
mand.” 
To make a good product the vinegar 
maker must first have pure apple juice 
which must test not less than nine per 
cent sugar; 10 per cent to 12 per cent is 
much better. It is upon this sugar con- 
tent of the juice and its subsequent chem- 
ical changes from sugar to alcohol and 
from alcohol to acetic acid that the man- 
ufacture of vinegar depends. 
(1) Sugar =—Alcohol+Carbon Dioxide 
C°H”O&=2C7?H*°O?+-2C0" 
[ Water 
(2) Alcohol+Oxygen=Acetic Acid-+ 
CASO +0 —-C*H'‘O0?+-H?O 
Theoretically, to get a four per cent 
acid vinegar requires a cider containing 
four per cent alcohol. And to get a 
cider containing four per cent alcohol we 
must have a juice containing eight per 
cent sugar. In practice it is best to leave 
a little margin above these figures to 
allow for incomplete chemical change or 
waste. 
The vinegar maker therefore strives to 
get a juice as rich as possible in sugar 
content. The sugar content of the juice 
depends upon the conditions of ripeness 
of the apples as well as upon the variety. 
While an apple that is underripe has not 
yet changed its starch to sugar, an apple 
that is overripe has in some peculiar man- 
ner lost some of its saccharine substance. 
An apple must therefore be in prime con- 
dition of ripeness to show highest sugar 
content of juice. 
Many tests of varieties have been made, 
and published lists of the sugar content 
of different varieties are to be had. It 
is a simple matter for anyone to make 
this test with a saccharometer. In prac- 
tice, however, the vinegar maker seldom 
has the chance to select his varieties, 
but must take a mixture of the varieties 
as they run. It is enough here to say 
that the average mixture of varieties, if 
in good condition, will test sufficiently 
high, and that our favored winesaps and 
Jonathans are both high-testing varieties. 
