tlie Making of Cider and Ferry. 
405 
much diminished ; and so much of it is afterwards removed by 
the modified but still active fermentation in the cask as generally 
to prevent the recurrence of it, at a low temperature, after it is 
racked. If at this stage the active fermentation does not recur, 
that gradual change succeeds by which the ferment still in the 
liquor is slowly deposited, and a corresponding change of sugar 
into alcohol or spirit takes place. As this proceeds there is less 
and less danger of the renewal of active fermentation from a 
change of temperature, till ultimately all danger is removed both 
of that and the acetous change by the removal of the cider from 
the deposited ferment, or lees, when it is racked in the spring, 
and the exclusion of the air. From this period a continually 
diminishing action of the same nature proceeds, producing the 
effect called ripening. 
The great change which takes place in fermentation is, as be- 
fore stated, the conversion of the sugar of the liquor into alcohol 
and carbonic acid gas, and the ferment is the exciter of this 
change, which would not take place without its presence. The 
more, therefore, the active power, or the quantity, of the latter is 
diminished by the ripening and treatment of the fruit, and after- 
wards by racking, which is calculated to render it inert, the greater 
will be the quantity of sugar which remains unaltered. The in- 
fluence of the richness of the must, or juice, in checking the 
energy of fermentation has been already mentioned. I make 
no apology for this apjiarent repetition, because it is very de- 
sirable to possess clear ideas of the nature of fermentation, as far 
as it is known, and of the effect of the means resorted to for the 
purpose of managing and controlling it. The use of sulphur- 
matches — that is, strips of canvas dipped in sulphur and burnt 
within the cask previous to racking, for the purpose of checking 
the fermentation — is liable to great objection, as it gives an un- 
pleasant flavour to the cider, and is at best only a substitute for 
more careful management.* A small quantity of powdered char- 
coal has been lately stated to arrest fermentation without impart- 
ing any flavour. It is better to depend upon good and careful 
management than upon such adventitious helps. It has been ob- 
served, that juice pressed from unripe fruit at an early season of 
the year runs rapidly through its fermentation ; and it is at the 
same time, owing to a higher temperature, liable to contract 
acidity. VViien therefore it becomes necessary, from any cause, 
to make cider at any early period, the utmost attention must be 
given in order to avert these consequences. The licjuor should 
* The application of brandy or other strong spirit will not prevent 
acidity, but ultimately increase the quantity of acetic acid if the gluten be 
not previously removed, and in any case it is objectionable. 
