Cider Factories in Germany. 



491 



The chief advantage of the cellar is the ease with which tem- 

 perature can be controlled. For instance, in the upper cellar, by 

 introducing air through ventilating flues, it is possible to raise or 

 lower the temperature in accordance with the condition of the 

 atmosphere, and once the proper temperature is reached its 

 maintenance is fairly easy. However, in the cold season, if the 

 temperature falls too low, resort is had to a heating apparatus. 

 The temperature which the Germans seem to prefer for the fer- 

 mentation room is 59 deg. to 65 deg. F., the lower figure being 

 preferred if active fermentation starts promptly at this tempera- 

 ture. In the lower cellar or finishing room a temperature of 

 45 deg. to 50 deg. F. is preferred. Still lower temperatures are 

 obtained in late autumn and winter. 



The comparative ease with which the cider can be piped from 

 one cellar room to another under this German system is very 

 apparent. The liquor must, in the course of its progress to a 

 finished product, pass from a warmer to a colder temperature, 

 and this is here accomplished by gravitation. The hoist at last 

 lifts the finished product from the lowest room to the ground 

 floor. Naturally, the great casks are never disturbed except for 

 purposes of repair or renovation. The finished product is either 

 bottled direct in the storage room or transferred to smaller casks 

 for transportation. Manholes are provided in the floors of each 

 room to permit the passage of the pipes, &c, used in handling 

 the product. 



