22 CHEMICAL COMPOSITION OF APPLES AND CIDER. 
tion and gas was issuing from the vents. On the morning of Septem- 
ber 27, at 9 o'clock, the temperature of the liquor in barrel No. 2 was 
56° F., and in barrel No. 3, 57° F., the fermentation proceeding in a 
rather turbulent manner. On September 28 both casks were ferment- 
ing in an orderly manner and the microscopic examination showed the 
development of a slight growth of the false yeast form known as Api- 
eulatus, but the great majority of the organisms were a pure yeast 
growth. The temperature of the room where these casks were stored 
varied, perhaps, from 60 u to 80° F. , as the recorded outdoor tempera- 
tures show maximums ranging from 53° to 79° F. and a mean of 51° F. 
Daily examinations of the must to determine the organisms present 
were continued, with the result that the yeast growth was found to be 
entirely dominant. On October 4 the first fermentation was plainly 
subsiding; on October 8 both barrels had become practically quiet. 
The liquor in cask No. 2 was opalescent in color, not bright, had a 
fairly good head over the top, and no pomace in the juice. The taste 
was pleasant and fruity, and the cider seemed to be completing the first 
fermentation in a perfectly sound and promising condition. It was on 
this date racked off into a well-sulphured, clean barrel, and tightly 
bunged with the ventilating device before mentioned. On this date 
a chemical analysis was made of cask No. 2, which gave the following 
results : 
Specific gravity 1. 026 
Total solids grams per 100 cc. . 6. 80 
Sugar do 4.82 
Alcohol do. ... 2. 76 
Acid as sulphuric do 43 
The liquor in cask No. 3 was brighter than that in No. 2 and showed 
practically no head on the liquor. The cider had a slightly unpleas- 
ant flavor, differing in taste from No. 2. This barrel also was racked 
into a clean sulphured barrel, and a chemical analysis was made of the 
partially fermented cider with the following results: 
Specific gravity 1. 020 
Total solids grams per 100 cc. . 5. 72 
Sugar do 4.16 
Alcohol do. ... 3. 21 
Acid as sulphuric do 50 
Both casks were left lying side by side on the upper fioor of the 
factory, and after racking repeated observations were made upon the 
condition of the cider until November 23. A slight difference could 
be observed during the entire time of the second fermentation in these 
two casks, yet both remained in a perfectly sound condition, and the 
microscopic examination after racking off showed the presence of only 
yeast organisms. There was apparently no growth whatever of the 
vinegar ferment or other deleterious organisms in these barrel?. 
