24 CHEMICAL COMPOSITION OF APPLES AMD CIDER. 
was very bright, but rather paler in color than No. 2. The sediment 
was coagulated, but light and flocculent. There was no gas and the 
liquor was perfectly still on pouring. The cider was of good flavor, 
without roughness, bouquet faint, having the general characteristics of 
a sour claret wine. The analysis made on this date was as follows: 
Xo. 3: 
Specific gravity 1 . 003 
Total solids. grams per 100 cc. . 2. 33 
Sugar do 30 
Alcohol do 5. 09 
Acid as sulphuric do 53 
January 21± to May 16. — The stock from both tests was rebottled by 
decanting, so as to clear the liquor of the sediment mentioned. The 
bottles used were prepared and cleansed as above stated and the corks 
were also sterilized. After this date observations were made at inter 
vals until May 16, 1902, when the last notes were made on Xo. 2. 
Though it had been rebottled, the liquor was bright and sparkling, 
slightly gaseous when poured, aroma very good, flavor excellent and 
free from roughness, and of a bright amber straw color. The analysis 
of Xo. 2 made at this time gave the following results: 
Xo. 2: 
Specific gravity . 1 . 004 
Total solids grams per 100 cc . . 2. 60 
Sugar do 98 
Alcohol J*!.'.' do. ... 4. 43 
Acid as sulphuric do 35 
There was considerable sediment present in the bottles again, due to 
after-fermentation. The sugar, acid, and alcohol had remained almost 
constant, but there had been sufficient fermentation to slightly charge 
the cider. It was at this time pronounced by several who sampled it 
to be one of the finest ciders they had ever tasted, and equal to some 
grades of sparkling wine. 
May 22. — No. 3 was given its last examination at this time. Though 
it had been rebottled as above stated, the liquor had become slightly 
gaseous, and showed an evanescent but decided effervescence in the glass; 
the color was a clear pale amber; the aroma very fine, fruity in qual- 
ity, making altogether an excellent dry cider. While Xo. 2 had the 
character of a sparkling wine, this eider differed from it very decid- 
edly, having, after the disappearance of the slight effervescence, more 
the character of a Graves wine. The chemical analysis of No. 3 made 
at this time gave the following results: 
No. 3: 
S]H'citir gravity L. 003 
Total solids grams per 100 cc.. '1. 24 
Sugar do 20 
Alcohol do.... -V-'O 
Acid as sulphuric do 48 
