34 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
November 19. — Liquor pale straw amber, fairly clear, but not bright; 
aroma fair; flavor fair; specific gravity, 1.002. 
December 23. — Filled 75 quart bottles. Liquor clear, but not bright : 
aroma poor; flavor dry and insipid. Remainder of cider left in barrel 
bunged as usual. 
January 5, 1904 • — Specific gravity, 1.002. 
January 13. — Analysis of stock in barrel gave the following results; 
Specific gravity 1. 002 
Solids grams per 100 cc. . 1. 83 
Sugar do 25 
Alcohol do 5. 03 
Acid do 46 
January 26. — Bottled remainder of cider, filtering as in case of No. 0. 
Liquor clear, bright amber; aroma a little unpleasant; flavor poor, dry, 
and insipid; not good. 
April 19. — First bottling: Liquor very bright indeed; sediment 
abundant, flocculent, rather light in color; very gaseous, pours with 
good bead; bouquet mild; flavor pleasant. This sample has greatly 
improved. 
Second bottling (filtered): Sediment abundant; bright color same 
as in first bottling; gaseous; bouquet mild and good; flavor milder 
than at the first bottling; desirable; decided improvement since 
bottling. 
May 9. — Second bottling: Color a light amber; odor pleasant: 
nearly dry, flavor slightly milder than No. 6. 
May 25. — First bottling (unfiltered): Not bright in bottle: slight 
yeast present; liquor opalescent; flavor slightly acid, but not unpleas- 
ant, drj T ; quality medium. 
May 25. — Second bottling (filtered): In bottle its general appear- 
ance is opalescent, not bright and limpid; a heavy, dark sediment in 
bottom; strongly gaseous, pours fairly bright, with beautiful spark- 
ling foam; bouquet pleasant, stronger than unfiltered sample: flavor 
a trifle rough, lacks clearness; sound and dry, quality medium. 
Analysis of filtered sample on this date gave the following results: 
Specific gravity 0. 999 
Solids grams per 100 cc. . 1. 76 
Total sugar do Trace. 
Alcohol do. ... 5. 19 
Acid do 34 
Tannin do 051 
SECOND SERIES OF EXPERIMENTS, CASKS NOS. 12 TO 15. 
A second set of casks were tilled and sown with yeast cultures on 
October 7, 1903, as a partial duplication of the first series, Nos. 6 to 11. 
In this series some other yeasts were introduced and the must used 
