32 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
(as volatile acid, acetic, 0.037). While this experiment was carried 
out on the German model, this yeast (No. 73) has again, as in the tests 
of 1901 conducted on the French plan, given the best product. 
Cask Experiment No. 10. 
General notes the same as on cask experiment No. 6. Cask No. 10 
was sown on September 30, 1903, with 1 pint of culture of yeast 
No. 74, prepared as previously noted. The origin of yeast No. 74 is 
given under test No. 3. 
NOTES. 
October 1. — Fermentation started; heavy foam resting on must, but 
air still in barrel; temperature of must, 66° F. 
October 2. — Fermentation progressing rapidly. 
October 3. — Fermenting more slowly. 
October 10. — Condition same as in test No. 6; specific gravity, 
1.013. Microscopic examination shows yeast abundant, cells large 
and round, fermenting quietly. 
October 20. — Liquor very cloudy; tastes of tannin, though very 
promising; specific gravity, 1.003. 
October 27. — Partial analysis showed a specific gravity of 1.003; 
alcohol 5.48 grams and sugar 0.41 gram per 100 cc of cider. 
October 28. — Racked as in case of test No. 6. 
November 19. — Liquor a pale straw amber color; fairly clear, but 
not bright; aroma very good; flavor good; specific gravity, 1.001. 
December 23. — Bottled 75 quarts unfiltered. Liquor clear, but not 
bright; aroma very good; flavor not quite so good as test No. 9. 
Remainder of cider left in barrel tightly closed. 
January 5, 190 If. — Specific gravity, 1.001. 
January 13. — Analysis at this date of cider left in the cask gave 
the following results: 
Specific gravity 1. 001 
Solids grams per 100 cc. . 1. 91 
Sugar do 41 
Alcohol do 5. 80 
Acid do 44 
January 26. — Bottled remainder of the cider, filtering as in case of 
No. 6; condition same as No. 9, except that No. 10 had a sour wine 
taste. 
April 19. — First bottling: Liquor bright, pale straw color; heavy, 
dark deposit; strongly gaseous, good bead; bouquet good; flavor rather 
rough; not desirable. 
Second bottling (filtered). Liquor the same; light sediment; not 
guseous; bouquet same as above: flavor milder. 
May 25. — Second bottling: In tin 4 bottle resembles No. 9; liquor 
bright and clear; slight gaseousness when opened, pours very bright: 
