Home-Made Cider Vinegar 
7 
analyses which I am submitting are those given by Dr. Van Slyke* 
for eastern apples. 
Table I—Analyses of Apple Juice of Different Varieties of 
American 
Apples. 
Specific 
Solids. 
Equivalent of total 
Fixed 
Variety of Apple. 
Gravity. 
sugar in form of 
acid as 
# . 
invert sugar. 
malic. 
Per cent. 
Per cent. 
Per cent. 
Baldwin . 
. . .1.072 
16.82 
15.39 
.67 
Belleflower . 
. . .1,061 
14.09 
12.82 
.58 
Ben Davis . 
. . .1.052 
12.77 
10.60 
.46 
Ben Davis . 
. . .1.046 
10.69 
6.74 
.44 
Gano . 
_1.046 
10.16 
8.61 
.41 
Gano . 
13.92 
11.32 
.41 
Grimes Golden . 
. . .1.070 
18.18 
14.05 
.74 
Jonathan . 
. . .1.056 
14.62 
11.60 
.32 
Maiden Blush . 
. . .1.051 
12.70 
9.99 
.67 
Northern Spy ....... 
. . .1.052 
13.77 
9.77 
.69 
Red Siberian Crab.. 
... .1.070 
17. Hi 
11.83 
.97 
Rome Beauty . 
. . .1.048 
11.37 
8.70 
.37 
Wealthy . 
_1.057 
15.26 
11.64 
.66 
Whitney .. 
14.16 
11.39 
.40 
Winesap . 
... .1.065 
16.45 
13.34 
.58: 
Yellow Transparent. 
_1.049 
11.71 
9.76 
.87 
An examination of the above table shows us that there is a 
wide variation in the percentage of sugar in the apple juice of dif¬ 
ferent varieties, varying from 6.74 per cent, in one sample of Ben 
Davis to 15.39 per cent, in the Baldwin; that the quantity of sugar 
in any given variety may vary as much as 4 per cent. (Ben Davis 
6.74-10.60). 
The amount of sugar depends upon a number of factors such 
as soil, climate, culture, variety, and ripeness, unripe and over-ripe 
apples containing less sugar than ripe ones. 
fBrowne has shown very clearly the changes that take place 
in the sugar content of apples at different periods of ripeness: 
Table II—Sugar in Baldwin Apple, at Different Periods. 
Equivalent of Total Sugar iu 
Date Condition. Form of Invert Sugar. 
Aug. 7, 1899.Very green . 8.11 
Sept. 13, 1899.Green .10.72 
Nov. 15, 1899.Ripe .14.87 
Dec. 15, 1899.Over-ripe .14.85 
The question is sometimes asked whether the so-called “sweet 
apples’’ will make as good vinegar as the tarter varieties. All things 
being equal, there is no reason why they should not, provided they 
contain as much sugar as the more acid kinds. This statement 
may seem somewhat paradoxical, but it should be remembered that 
♦Van Slyke, L. L., Bulletin 258, Geneva, N. Y., Exp. Sta. “A Study of the 
Chemistry of Home-Made Cider Vinegar,” 1904. 
f Browne. Annual Rept. Penn. Dept. Agr. 1899. p. 541. 
