28 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
very fruit} T ; of a clouded straw color; flavor fairly smooth, sound. 
and slightly acid; medium as to quality. Chemical analysis as 
follows: 
Specific gravity 0. 999 
Solids grams per 100 cc. . 1. 79 
Total sugar do trace. 
Alcohol do 5. 66 
Acid do 33 
Tannin do 049 
This cider, made on the German system of inclusive fermentation, 
proved to be a fine, sound, apple wine, but its character when thus 
reduced to complete dryness (all sugar consumed by fermentation) is 
not generally pleasing to the American taste. After using it some 
time, however, it is well liked, and as long as the gas generated after 
bottling is not permitted to escape the cider will remain sound. 
Cask Experiment No. 7. 
The chemical analysis of the original must and also the notes on 
the cellar temperature throughout the experiment, as given under 
cask experiment No. 6, are true for the entire series, and are not 
repeated. This 50-gallon barrel was sown on September 30, 1903. 
with yeast No. 37, which culture had been prepared in the same 
quantit} r and manner as for cask No. 6. The barrel was at once 
plugged with cotton wool, and later fitted with the vent before men- 
tioned. Yeast No. 37 was isolated by Mr. Alwood from the same 
source as No. 8. It is an especially strong yeast, and can be trusted 
to carry fermentation to completion promptly. 
NOTES. 
October 1. — Heavy foam already formed; gas in barrel extinguishes 
a taper promptly; the must shows temperature of 06° F. 
October®. — In rapid fermentation. 
October 3. — Fermenting more slowly. 
October 10. — Note as to condition same as for test No. 6; specific 
gravity, 1.019. Microscopic examination shows an abundance of small 
ovoid yeast cells; fermentation progressing quietly; no head on bar- 
rel; temperature of must, 57° F., the same as No. 6. 
October 20. — Liquor very cloudy; flavor pleasant; no bitter taste; 
specific gravity, 1.007. 
October 27. — A partial analysis showed a specific gravity of L.006; 
total sugar, 0.96, and alcohol, 4.<U grams per LOO cc of cider. 
October 28. — This cask was racked as in case of No. *>. 
November 19. Liquor pale straw color; fairly clear, but not bright. 
Aroma good; flavor very good; specific gravity, l.»»04. 
January 23, 1901*.— Specific gravity. L.005. 
