i6o 



Qualities of Good Cider. 



is necessary to give the cider life," and the difficulty up to 

 the present has been to obtain this ''life " without too much 

 deposit. The value of the filter as a first means of obtaining 

 a clear juice has been amply demonstrated at Butleigh. 



Lastly, as regards keeping quality, it has been found at 

 Butleigh that if care is taken to obtain the juice free from 

 impurities in the first place ; if the fermentation of the juice 

 is carefully watched by means of the saccharometer, and not 

 allowed to proceed too far before filtration takes place ; and 

 if subsequently the barrels are kept air-tight, the cider 

 not only keeps well, but improves in quality by keeping. But 

 if the juice is allowed to ferment to dryness before it is filtered, 

 so that no subsequent fermentation takes place to restore 

 life to the cider, it will be far more difficult to keep. All the 

 results up to the present go to show that the juice intended 

 for bottling should be filtered and bottled before the gravity 

 has sunk below i'02o, and that for storing in casks the 

 gravity should not be lower than I'oi^. 



