38 CHEMICAL COMPOSITION OF APPLES AXD CIDER. 
January 27. — Analysis as follows: 
Specific gravity 1. 004 
Solids grams per 100 cc. . 2. 36 
Sugar do 78 
Alcohol do 4. 80 
Acid ; do 34 
Tannin do 039 
January 29. — The cider was filtered through a gravity filter and 
100 quarts put up in apollinaris bottles. It is clear, not quite bright: 
aroma excellent; slight flavor of tannin; no aftertaste: very good 
quality. 
April 19. — Liquor very clear, color pale: yeast sediment light, floc- 
culent; fairl} T gaseous when uncorked; good foam when poured: 
beautiful in glass; bouquet excellent; a promising cider. 
May 9. — A fine, deep amber color; almost perfectly bright; odor 
very pleasant, very fragrant; bouquet of the best — tine. dry. and mild: 
fine flavor. 
May 25. — Decidedh T gaseous, sparkling; bright, clear amber, lighter 
than usual with this yeast; bouquet strong, pleasant, fruity: flavor 
mild, pleasant, agreeable; quality good; entire absence of rank, harsh 
taste; no after taste. Analysis on this date as follows: 
Specific gravity 1 . 001 
Solids grams per 100 cc. . 1. 98 
Total sugar do 35 
Alcohol do 5. 37 
Acid do 39 
Tannin do 046 
A sample sent to Washington in June was sampled by three experts 
and described as follows: "No. 15 is a sparkling cider, which property 
to a certain extent interferes with the delicacy of the determination, 
but it is pronounced also to be of excellent flavor." The analysis 
made in the Bureau of Chemistry gave a sugar content of 0.142; 
alcohol, 4.95; acid, as sulphuric, 0.216; and volatile acid (acetic). 
0.059 — as expressed in grams per 100 cc. 
SPECIFIC GRAVITY AND CONTROL OF FERMENTATION. 
The question of proper control of fermentation is one of very great 
importance, and the operator should be able to gauge at all times 
the rapidity with which the sugar is being consumed. This can be 
determined with more or less accuracy by the hydrometer readings, 
which indicate the specific gravity or density of the must or ferment- 
