Normandy Cider. 



83 



maceration with 2 J gallons of water to each 22 gallons of 

 pulp, and with the addition of windfall and other inferior 

 apples. This third pressing is resorted to in bad seasons 

 only. 



The compressed juice of the apple, known as " must," is 

 then placed in tubs or vats, in order to obtain proper fermenta- 

 tion, which is the most delicate and troublesome process in the 

 production of cider. According to Mr. Hertslet's report, the 

 vaults in which the cider is fermented should have a constant 

 temperature of 59 deg. Fahr.; the most perfect cleanliness 

 must be observed ; no bad smell, no fermentable substance, 

 and no person who is not in good health should be allowed 

 to enter, and all movements must be avoided as far as 

 possible. In some cases the " must " is fermented in barrels 

 or casks, but this does not give such good results as the use of 

 tubs, inasmuch as oxygen is an essential element in the 

 fermentation, and the liquid in vats is more exposed to the 

 air. If fermentation is difficult, a small quantity of warm 

 perry, old cider, sugar, or alcohol may be added ; but this 

 process is not recommended unless it is absolutely 

 necessary. 



Fermentation is complete as soon as the tub or barrel, 

 when sounded, ceases to give any indication of the slightest 

 ebullition. This occurs after an uncertain interval, depending 

 in a great measure on the weather. It has been known to 

 take place in three days, but it sometimes requires five 

 weeks as a maximum limit. 



The liquid gradually becomes clear, the heavier lees 

 settle at the bottom, and the lighter ones rise to 

 the surface. These two layers of lees, above and 

 below the cider, are most harmful to its preservation, 

 and it is necessary to draw off the liquid so as to prevent 

 :he upper layer from penetrating through the cider to the 

 ower one. The cider is finally drawn off into a cask which 

 las been thoroughly cleansed and smoked with sulphur. 



After the first drawing off, the cider undergoes, after a 

 considerable period, sometimes extending to many weeks, a 

 second fermentation, which is much less energetic than the 

 irst. This fermentation manifests itself by the release of 



