330 



The Fruit and Cider Institute. [sept., 



of the blend are rectified by the admixture of another cider. 

 While it is the simplest method for the maker, when applied to 

 •experimental purposes it is unsatisfactory, since one frequently 

 cannot determine to which constituent a given result is due. 

 Therefore the method adopted at the Institute was to make 

 single-variety ciders first, and then to blend them in the re- 

 quired manner ; by so doing it was possible in many instances 

 to trace the responsibility for certain features of the blends to 

 a definite component and also to gain some insight into the 

 science of blend construction. Stated in its simplest form, 

 the object of blending is to produce a cider of superior flavour 

 to that of an unblended or single-variety cider. The reason 

 or necessity for blending is that single-variety ciders rarely 

 are palatable, owing to some characters of flavour being too 

 pronounced and others not sufficiently so. Bearing in mind 

 the full meaning of the term flavour as pointed out above, 

 one perceives that the first consideration should be the chemi- 

 cal composition of the blend. A high percentage of acids 

 or tannins will cause the blend to be too sharp or too bitter 

 respectively, while low percentage of these substances cause 

 the cider to lack too greatly those qualities. A hard-and-fast 

 limit of composition cannot be fixed, since individual taste 

 varies considerably, but it is an easy matter for any person 

 to fix his own standard, while it is also possible to determine 

 extreme limits above or below which, as the case may be, 

 it is unsatisfactory to go. This is, however, only the first step 

 towards a good blend. The more delicate points of flavour 

 have to be considered. It is frequently possible to make from 

 two ciders a blend which contains the desired amounts of acids 

 and tannins and is, nevertheless, unpalatable. Such results are 

 due to the fact that the individual flavours of the mixed ciders 

 do not combine well. Thus to blend to a given standard of 

 chemical composition is not sufficient to ensure a good result. 

 Another equally important point is one which concerns the 

 rate of fermentation. If it is a question of blending two 

 mature, or nearly mature, ciders, a selection should be made, 

 so that ciders which have fermented at strikingly different rates 

 may not be mixed together. The want of this precaution is 

 responsible for the renewed or " secondary " fermentations 



