CIDEPt-MAKING. 



573 



astringency, and:the rate of fermentation of the juice are fairly uniform 

 in comparison with the corresponding features of other varieties. The 

 most important factors influencing the quality of the juice appear to 

 be the tvpe of soil upon which the fruit was grown, the age of the tree, 

 the degree of ripeness of the fruit at the time of pressing, and .the 

 nature of the season. 



The rate of fermentation of the juice is a feature of special impor- 

 tance, since it practically determines the type of cider which can be 

 produced. It varies greatly for different varieties, the fermentation 

 being practically completed in some cases within three weeks or a 

 month, while in others it may continue in very slow fashion for months. 

 It is extremely difficult, if not impossible, to produce a sweet cider by 

 natural means from a juice which possesses a rapid rate of fermenta- 

 tion; but a juice which ferments slowly can generally be made to yield 

 without difficulty either a sweet or a dry cider. 



Contrary to the general impression, the rate of fermentation does 

 not depend to any great extent upon the kinds of yeast present in the 

 juice. It is rather a question of the nutrition of these organisms. 

 Juices rich in assimilable nitrogenous material favour their rapid mul- 

 tiplication, and consequently a high rate of fermentation, while those 

 deficient in those substances are unsuited to the healthy growth and 

 increase of the yeast plants, and therefore ferment slowly. The 

 kind of yeast present is, however, a matter of some importance from 

 the point of view of flavour, certain yeasts producing a coarse, un- 

 pleasant taste, and others a delicately pleasant one. In cider made 

 under ordinary conditions there are usually at least from six to twelve 

 different kind,s of yeast present, so that their combined effect is a 

 rather difficult matter to determine. It has been recommended that 

 the fermentation should be regulated by the use of selected yeasts. 

 This has been attempted by several makers, and although there is 

 much to be said in its favour, it is doubtful if the results are sufficiently 

 superior, when working under present conditions, to justify the extra 

 i trouble involved. 



i Finally, success in cider-making can only be obtained by scrupulous 

 attention to cleanliness in every detail, both in the handling of the fruit 

 i before making and the manipulation of the juice from the time of 

 ^pressing onwards. Taints in flavour cannot be eradicated; and un- 

 cleanliness favours the development of the various disorders to which 

 cider is liable. Unremitting attention is also essential at all stages 

 in order to hit upon the right moment at which the various operations 

 may be performed to the greatest advantage. Neglect, even if only 

 temporary, is almost certain to lead to failure. 



