26 CHEMICAL COMPOSITION OF APPLES AND CIDEE. 
Cellar conditions. — The general cellar conditions here noted will not 
be repeated for the other numbers of this series, as the casks stood side 
by side and were handled exactly alike. 
October 1. — Fermentation under way and foam forming on liquor; 
temperature of must in barrel 66° F. ; temperature of room 64 c F. 
October 2. — Fermenting slowly; temperature of room 62° F. 
October 3. — Fermenting more slowly than the day before; tempera- 
ture of room 60° F. 
October]^. — Fermenting more vigorously; temperature of room 
62.5° F. 
October 5. — Temperature of room 62° F. 
October 6. — Temperature of room 61° F. 
October 7. — Temperature of room 62.5° F. 
October 8. — Temperature of room 59° F. 
October 9. — Temperature of room 55° F. 
October 10. — Liquor in cask ochreous-yellow and turbid; indications 
of rapid sedimentation and subsidence of first fermentation; ordinary 
fermenting cider taste; no marked difference between the several 
experiments. Specific gravity of No. 6, 1.012. Microscopical exami- 
nation shows yeast to be small, ovoid, apparently pure; no head on 
liquor; room temperature 30° F. ; temperature of liquor in cask 57° 
F. ; fermenting quietly. A decided cold spell ran the temperature of 
the room down sharply at this time. 
October 20. — Fermenting slowly; slight foam resting on liquor. 
Temperature of the must 52° F. ; liquor very cloudy and tastes of 
tannin; no aftertaste; cellar temperature 52° F. The first head has 
fallen and the after fermentation set in. 
October 25. — Liquor of an opalescent amber color, clearer than at 
any previous date, and condition good; cellar temperature 4S C F. ; 
temperature of must 49° F. 
October 27. — Sent to laboratory for partial analysis. Specific grav- 
ity, 1.004; alcohol, 4.76 grams, and sugar, 0.46 gram per 100 cc. 
October 28. — Racked into a thoroughly clean, sulphured barrel; 
siphoned the liquor off to within 3 inches of the bottom of the barrel; 
temperature of the cellar 48° F. It will be seen b} T reference to the 
discussion of fermentation in Bulletin No. 71 " that practicall}- the 
German method of fermentation was pursued in this instance instead 
of the French method of racking after the subsidence of the first or 
tumultuous fermentation, which was followed in 1901 with casks Nos. 
2 and 3. By the German method the sugar is practically exhausted 
before the first racking. It is a simple method, but can not, in the 
estimation of the authors, produce a eider which is equal in fine char- 
acter to that secured by the French method. 
M. s. Dept. of A.gr., Bureau of Chemistry, A study of Cider and Cider Making, 
L02. 
