36 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
This liquor was filtered through the gravity filter and 100 quarts 
were bottled. It was of a clear, bright, amber color: aroma very 
good; flavor excellent. This sample was lost and no further notes 
could be made. The sugar content of 2.11 gave it a character much 
more agreeable to the taste of most Americans than that of dry ciders. 
Cask Experiment No. 13. 
This barrel was filled and sowed October 7, 1903, with yeast No. 66, 
in the manner previously described. The origin of this yeast is given 
under No. 8. 
NOTES. 
October 9. — Fermenting very rapidly. 
October 10. — Fermenting rapidly. 
October 20. — Condition same as in test No. 12, except that liquor is 
not quite so clear: specific gravity. 1.018: character that of ordinary 
fermenting cider. 
October 25. — Temperature of must, 49 c F.; liquor cloudy: specific 
gravity, 1.012. 
October 27. —Partial analysis of tnis date gave a specific gravity of 
1.010; alcohol 4.29 and sugar 1.T2 grams per 100 cc of cider. 
November 2. — Racked into a fresh barrel, previously well sulphured 
and rinsed with hot water. 
November 19. — Cider a very dark amber; clear, but not bright; 
aroma good; flavor very good. 
January 23, 190Jf. — Specific gravity, 1.006. 
January 26. — Analysis on this date gave the following results: 
Specific gravity 1. 007 
Solids grams pep 100 cc.. . 3. 06 
Sugar do.... 1.08 
Alcohol do.. . . 4. 54 
Acid do 42 
Tannin d< » 042 
January 27. — Filtered and bottled 25 quarts in apollinaris bottles 
and 50 quarts in common bottles. The cider is pale amber; clear. 
but not bright; aroma good: flavor good; a slight tannin taste: no 
aftertaste. 
April 19. — Cider very bright, pale straw color, best in this series: 
slight flocculent yeast, very gaseous, foamed over when cork was 
drawn: bouquet best of all in test; flavor excellent: eider not yet 
mature. 
May 9. Color light amber, perfectly clear a,nd bright; odor very 
pleasant, dry. aromatic: peculiar aromatic flavor very marked a*> 
compared with others. 
