WORK OF 1903-4. 35 
had a slightly different composition. It was intended to bottle this 
set with a larger sugar content and thus vary the detail somewhat. 
Four casks were sown, viz, Nos. 12 to 15 with yeasts as specified 
under each number. On October 7, 1903, cull apples of a common 
stock were ground and a sample of the must sent to the chemist for 
analysis, which gave the following results: 
Specific gravity 1. 053 
Solids grams per 100 cc. . 13. 66 
Total sugar do 11. 66 
Reducing sugar do 7. 87 
Sucrose do 2.97 
Acid do ... . .44 
Tannin do 059 
All the casks were cleansed and handled the same as Nos. 6 to 11. 
and were placed beside these former numbers; hence the general notes 
and cellar temperatures given for No. 6 after October 7 apply to this 
series of experiments also. 
Cask Experiment No. 12. 
Cask No. 12 was sown October 7, 1903, with 1 pint of pure culture 
of yeast No. 8. The origin of this yeast has been previously given 
under cask No. 6. 
NOTES. 
October 9. — Fermenting with vigor. 
October 10. — Fermenting more rapidly. 
October 20. — Fermentation slowing down; no head on liquor: tem- 
perature of the must, 53° F.; cellar temperature, 52° F. ; a decidedly 
characteristic taste, very good, clearer than any of the first lot: spe- 
cific gravity, 1.019. 
October 25. — Cellar temperature, 4:8° F. ; temperature of must. 19° 
F. ; condition of cider, very good; opalescent amber, brightest in 
color of any number in the test. 
October 27. — Partial analysis gave a specific gravity of 1.012; alco- 
hol 3.77 and sugar 2.40 grams per 100 cc of cider. 
October 28. — Racked as in case of test No. 6. 
November 19. — Cider very dark amber; clear, but not bright; aroma 
very good; flavor excellent; specific gravity, 1.010. 
January 23, 190 % — Specific gravity, 1.011. 
January 26. — Analysis of this date gave the following figures: 
Specific gravity 1 . 011 
Solids grams per 100 cc. . 3. 84 
Sugar do.... 2.11 
Alcohol do. ... 4. 23 
Acid do 54 
Tannin do 034 
