Middlebury register. (Middlebury, Vt.) 1886-1937, 1896-11-13
Farm ..Ass.>,.e.z...,
lM 4 SSSfs?s;F.zlE:E3 :
s!SiSSs9se,zRR43GhtzlK'PEN
CIDER MAKING.

French Methods Described difference Be
tween French and American cider Mills.
The French do not mix matured fruit
with that which is either green or over
ripe. To make fancy cider, the fruit must
contain sugar albuminoids, tannin, min
eral matter and certain degree of acid
ity. Sugar is necessary to fermentation,
and its transformation into alcohol
gives to the cider its strength and body
and its preventative property. One may
overcome its absence 10y adding, say, 8 =
pounds of sugar to the barrel of crude
juice. Tannin is the clarifying and an
tiSeptic property of cider, and serves to
modify the alcohol in it, aud with
ont it 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 1000, but certain
sweet apples do not contain more than
two grains. AlbuminCus bodies give
body and softness to the cider and help
to preserve it by preventing fermenta-
ton of cider into acctic acid or vinegar.
A moderate quantity of malic or tartar
ic acid is Indispensable to proper fer
mentation, during which these acids act
upon the alcohol as it is produced and
form an ether. which gives to the cider
a characteristic taste and smell known
as bouquet " Very sour apples contain
TOO much acid and are mixed with sweet
fruits to improve the taste of the cider
and render it more digcstiblc, hence the
mixing of several varieties of apples.
The foregoing is compiled from report
of the recent French pomOlOgical con-
gress. American Agriculturist in this
connection adds;
We judge French cider mills are not
usually as good as our American ma
chimes, which make complete mash of
the fruit by grinding it to ii fine pulp.
After MASKING the apples, the usual
practice in France is to place the pulp
in uncovered watts or tubs and leave it
2 or If hours before pressing stirring
il meanwhile from time to time with
wooden shovels, i'll order to bring the
mass into contact with the air This
is done to improve the color Of the
cider and make it richer in tan
mic acid but recently it has been
tanned as readily by aerating the crude
juice which is the practice in the best
American cider mills.
After the Juice or "must" is in the
barrels prompt but brief fermentation
Is necessary to clarity it before the sug-
ar is entirely changed into alcohol. The
remaining sugar keeps up "a slow fer
mentation and prevents vinegar This
working is caused by great variety
of microbes. One will produce sweet
cider, another dry or sharp cider one
produces fragrant, limpid drink an
other gives fiat and turbd cider. In
France a lcaven Of microbes made from
apples of the finest cider qualities, is
added to common juice to improve the
cider.
Fermentation is slowest at 30 degrees
T. or less. At 1870 to 40 degrees
many of the germs die. Between G9
and rs degrees they are most active.
If the temperature is below 6S, small
quantity of must, heated to about 100
or 1875 degrees, is poured into the bar
rel. Oxygen is essential to fermenta-
ton; hence the liquid should be stirred
frequently. Draw off quantity now
and then and return it to the barrel.
Leave the bunghOle open, or preferably
stop it with bit of Gotten wool, which
admits the air, but excludes injurious
microbes. Fill the barrel only two-thirds
full of the juice at first, so that much
larger surface of the liquid will be ex-
posed to the air. If the fermentation is
aI nn j. fO1
acid, add little juice from barrel
that is working satisfactorily. Some
times acid juice is neutralized by the
addition of "a handful of wood ashes to
the barrel and then stirred, but this pro-
duces a flat cider without color. When
fermentation is active, "a characteristic
brownish foam rises to the surface ; 9TH
erwise there will be a white scum,
which is bad sign.
After 10 or - days fermentation
ceases. The liquor has become clear,
the dregs settling to the bottom or ris-
ing TO the surface This is the time to
draw it off by n siphon or by spigot.
The cider is now run into IA clean bar
rel, where it undergOos "A second fer
mentatiOn. When this ceases, indicated
by the absence of further bubbles of car.
bonic acid gas, the barrel should be com
pletely closed until the time arrives fol
using the cider. Cider is preserved wei
enough in barrels when they are com
pletely full. but when the barrel has
been partly emptied there is danger Of
its degenerating in quality. Bottlinl
cider has become large industry il
France.
Valuable Grass.