Qualities of Good Cider. 



157 



Even then they are to a certain extent masked by the acid 

 present in the juice, but when both acid and sugar are 

 present they are considerably hidden. 



On the other hand, a small percentage of sugar and of acid 

 appear to enhance the good flavour. This is the reason why 

 cider makers are anxious to leave in the cider a certain 

 amount of sugar. The tannin will also affect the flavour. 

 Now, as the amount of sugar, acid, and tannin vary in every 

 sample of cider, it is evident that uniformity cannot be easily 

 obtained in a bulk of liquid, unless some means exist for 

 blending the juice either before or after fermentation. From 

 experiments on a small scale which have been made at 

 Butleigh in the past, it has been evident that, as a rule, 

 blending the juice improves the quality. In 1897 blending 

 was carried out on a larger scale, and the results have 

 thus far proved to be distinctly favourable. Another 

 factor which plays an important part in the production cl 

 flavour in cider is the nature of the fermentation. This has 

 been proved by the experiments on pure yeast. Experiments 

 were started with five varieties of pure yeast. Sample 

 bottles of the cider so made were put aside ; and, on the 

 2oth December, 1897, one year after bottling, these were 

 tasted. The results showed that to some extent the flavour 

 varied according to the character of the pure yeast employed. 

 That made with yeast obtained from grapes had a distinctly 

 vinous flavour. That made with yeast originally taken from 

 the Kingston Black apple had a slight flavour of the Kingcton 

 Black, but only very slight. That made with the pure cider 

 yeast had more of the flavour of cider, or perhaps it would 

 be better to say, did not bring into the mind the idea of any 

 flavour other than that of cider. But, in spite of these slight 

 diflerences, there was an undoubted similarity between all 

 these samples, and this was attributed to the flavour of the 

 original apple-juice. 



As regards the flavour of small cider, it is noteworthy 

 that, in the opinion of a great number of those who tasted 

 the cider made at Butleigh in 1896, the small cider was pre- 

 ferred to the cider produced by the fermentation of the whole 

 juice. After a careful study of all the facts, it seems reason- 



