1.0014

4.96

0.60

2.44

0.36

mm

53

do

'owl

5.05

.41

2.11

.38

mm

M

do

1.0012

4.88

.61

2.40

.38

17851

73

do

.9993

5.07

.27

2.02

.42

At  the  date  of  analysis  as  given  in  the  table  the  ciders  bottled
from  the  juice  racked  into  kegs  from  the  original  barrels  were  suffi-
ciently gassed  to  pour  with  a  fine  foam,  and  though  light  in  color  and
weak  in  flavor  they  were  very  good  ciders.  Those  bottles  which
were  filled  from  the  original  barrels  after  the  juice  had  been  clarified
by  passing  through  a  milk  separator  were  but  slightly  gassed.  This
difference  is  largely  due  to  the  removal  of  much  of  the  yeast  by  the
process  of  clarification.
The  chemical  data  given  for  the  time  of  bottling  and  for  the  final
examination  show  decidedly  that  the  samples  which  were  passed
through  the  separator  retained  the  sugar  content  almost  without
change,  while  those  samples  racked  and  bottled  without  clarification
fermented  almost  entirely  dry.
6078— Bull.  129—09 2


10  ENOLOGICAL   STUDIES.
The  unclarified  ciders  were  decidedly  superior  in  pleasantness  of
flavor,  due  largely  to  the  carbon  dioxid  gas  present.  This  exami-
nation appears  to  suggest,  however,  an  interesting  point — that  pos-
sibly clarification  by  use  of  a  separator  and  bottling  direct  without
exposure  to  contamination  might  enable  one  to  hold  ciders  of  low
alcohol  content  and  containing  considerable  unfermented  sugar.
Considering  the  character  of  the  fruit  used,  these  ciders  were  of
superior  quality.  The  method  of  handling  is  certainly  simple,  espe-
cially with  those  that  were  racked  as  indicated  and  bottled  a  few  days
later.
CIDER  MADE  FROM  WINTER  APPLES  IN  COLD  WEATHER.
PLAN    OF   THE    EXPERIMENT.
