The Somerset reporter. [volume] (Skowhegan, Me.) 1868-1909, 1896-12-15

CDR MAKING.

French ssst ~ Described Difference BE
tween i.rsu.lt ID American Cider Mills.
TIN EreIa da M laIx matured fruit
with thai which is either green or over
ripe. To make fancy cider. the fruit must
contain sugar, alhumlnoids, tannu, min
eral matter and certain degree Of acid
ity. Sugar i necessary Il fermentation,
and its Transformation INTO alcohol
gives TO the elder its strength and body
and lis prn-efvatiye property. one may
overcome It's absence 10y adding, say, 3
pounds 81 sugar to the barr If crude
juice Tannin Is the clarifying and an
tiscpfic property Of cider, and serves to
modify the alcohol in 1t, and with
out il the cider would soon become
thick and ropy. In apples Of good quail
ity there should be from three to four
grains Of tannin per 900, but certain
sweet apples do not contain moro than
two grains. Alhuninous bodies give
body and softness to the cider and help
TO preserve II by preventing termenta-
ton of cider into ucetic acid or Vinegar
A moderate quantity of malic or tartar
r. .cid ! i,.aisn,,fs,hle to rraner fen.
mpnt,tion during which these aeids act
,non tho ,leoboI az II i ,ro,peed and
form an ether, which gives 10 the cider
= cba,.,cteristi,. ta.ta .,,d sn,cll known
a. s,h54,,,,.t >, yerv som, ,,t,,,I,s CONTAIN,
too much mud and are nived with sweet
ftuits IN in,nrove tic TASTE of the cider
and render il more dircstjlle hence the
MIXING If several varieties Of apnles
Tho forapoine is comniIed from = renort
of tba reeont Frencb nonolo,ieal ron
orees American Aoricn1tnriet IN this
Connection adds.
We ipdgc Frfacb cider mills are not
nsnolly a. oaod az onr American, ma
chimes which ,I..l-e - c,,,,,,lft,,= mash of
the fruit Inv ,,rinding il to a fine min
After uasbino tho annlos the nsnal
,,r.ct,eo IN t,onco - re- ,,Iaoo th,. min
in uncovered ,ats ar toh. md lo,yo i
- or IA bou,s before nre,.in,, stirring
II n,eanwbiIe from tin,a IN timo With
wooden sboveIs IN order tn hiring tho
mass into contact with tbe air This
- dome tn inurove tbe color If fine
cidnr and mako If richer in FAN
mic acid bnt recpntlv if has benu
fonnd tb8t these adynntagcs ram he ob.
tanned "a readily Inv anr,ting the crnde
inice which i. tho nractice in tho bnet
American cider mills
Aft.r tbo inicn. ~, ..,,nst,, is in .bo
harraIs . Dro,nnt lint hriaf fermentation
ie NECESSARY IN clarity il bofo,o tbo sng.
ar is entireIv cbangod int, alcohol pbo
remaining enonr teans mn !, slow for.
,nontation md nrnvents vinegnr This
..,corl,inot, is ca,,scd nv a Great v,riety
If microbes one will froduce u sweet
cider auothcr - dry ar sharn cider. one
nrodnces n FRAGRANT Iiunid drink . M
otbn, oives g, tl.,t md +,rhid cidor In
France . leoven of microbes ,nade from
annlos of tba finest cider on,litins il
added to common iuicn tn im,,rove tho
cider
Fermentation, il sIo,vost ~ % dooroo,
Il or less At t30 ia tln dogrees
many of the germs die Retveen gs
and rs degrees thcv are most active
If tbe tonreratu,e il hclo,v * a. paII
nnantitv of nnst hoat,d to about 190
or 1914 degrees il nonrcd into the bar.
rel Oxvoon j. essential ia fermenta.
ton. hence the ljapid should In, stirred
freouentlv Draw off 81 onantitv nov
aud tbnn and rot,rn il to tbc harrel
Leave the bunohole onop or nrefor,hlv
ston il with - hin If catten WOOL which
admits the air but excludes iniurions
microbes. Fill the barrel only two.thirds
fulI Of tbe mice AT first So that - mnch
larger surface Of fhe louid will he OK.
uosed to the air. If the fermentation il
retarded because the must is sour or too
o,id nad . I;4t1,, i,;ao g., l,,...1