The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1880-10-01
ArpIes. Apple Juice. Cider. VINEGAR.

Apples, Apple juice, Cldef, Nmegar>
This is most emphatically the bear
ing year, with apples. Not only are
well-kept orchards in full bearing, but
every superannuated and half-decayed
tree. and every shrub and chance seed
ling 10y the roadside, is loaded IN man
uer seldom seen i'll lifetime. WITH
this abundance it is evident that with 4
apples there will be n great glut in the 1
market. There will be no room, except I
''higheT up and those who send poor
fruit to market had better use their bar
reIs for firewoOd and save the freight /
charges. There is always certain de- 4
mand TO be met. but this year only (
the select fruit will supply it. In years
of plenty careful selections and neat /
uacka9eS tell The almost daily inquir-
les as to fruit dryers show that prepara-
tiops are being made TO dry a share of
this abundance, and we hope by this ar
ticIe toautjcipdte the inquiries that Will
soon be made as TO dispOsing of the fruit
in various liquid forms. Apple juice as
it comes from the press, or sweet cid
er.n is liked by many, and we have in
quiries how to keeping it i'll the unfer-
mented state. Preserving powders are
advertised, and some of these from their
effectiveness in preserving fruit Will no
The majority will wish to preserve their
sweet cider without addition and these
can treat it by the same method used in
canning fruit. Heat the cider to the
boiling point. bottle and cork it while
still hot When apple juice is exposed
to the air the natural ferment it contains
causes a change to take place. The su-
gar in the Juice is converted into alcohol
and carbonic acid is given off. This
process may be carried on until all the
sugar is decOmpOSed, when it is 'haTd"
cider. The fermentation may be arrest
ed at the desired point by bOttling, and
sparkling cidel will be the result. This,
which, is also called champagne cider, s"
can only be produced by bOttling before
the fermentation is quite finished. The
best still cider is made from late ripen-
ing apples, when the weather is cool,
fermented slowly at as low tempera-
ture as possible, taking care to exclude
the air: when fermentation has quite
ceased the cider should be racked off in
to clean cask, and kept securely buug-
ed or bottled. The great use of apples
i'm this year, Will be to make vinegar.
In the fermentation of cider the sugar
of the apple iuice is converted into alcO-
hol. and in making vinegar that alcohol
is changed into aCetic acid. The con-
ditions of this change are full exposure
to the air and a high temperature. The
richer the cide- in alcohol the stronger
will be the vinegar, and the more slowly
will the change take place. Ordinarily
the cider S put away in the cellar or
some Outbuildinr, and in time, it may
be two or three years or more, will be
found to be changed into vinegar. Those
who have heard of the -'quicll-vinegaI
process think it can be applied to cid
" 70, yrfyr 4
cription of it. In this process Il liquid
containing alcohol, usually in the form
of cheap whiskey, is converted into vim
egar in a few hours. But this is not ap
pIicable to cider. for in the fermentation
of cider or other fruit juices the change
into vinegar IS accompanied by the
growth of Il very low form of plant
'.the MOTHER as it is usually called
and this would 50 clog up the apparatus
of the quick method rs to very soon put
stop to it, Still, the changes of eide
may be greatly hastened. Those VIII,
make cider vinegar on Il large seal
have house especially for the work, an,
this is heated to about 40 degrees. Vim
egar cannot be made rapidly at a mucI
lower temperature, hence the casks ar
not filled, but only partly so, in order t
expose a broad surface of the liquid {
the action Of the air. Exposure is in
creased by frequently transferring th
cider frOm zone cask to another. letting
il run very slowly. Exposure can b
promoted by allowing the paTtly-forme
vinegar to slowly run down a Ion
trough, and also 10y allowing it to trio
kle over corn CUbs placed in a cask, th
CObs having been previously washed an
soaked i'm good vinegar. Old vinega
acts as feTment and hastens the chang
and the mixing of new and partly form
ed vinegar with a portion of old an
strong vinegar helps the change. AT
other method to hasten vinegar maxim
is to add yeast TO cider. or what produC
es the same effect. the mother fTOI
vinegar barrels The conditions for tn
most rapid conversion of cider into Vii
egar may be summed up: y tempeTs
ture of at least 20 degrees, all pOssibl
exposure to tie air, the addition of ol
vinegar TO the new or the use of ''mOtI
eT." 1t should be remembered that tn
weaker the cider in sugar the weake
viii be the vinegar, and more rapid tL
change. .-11JGricGa IJrirlItEjSi.