Enological Studies - I. Experiments in Cider Making Applicable to Farm Conditions II. Notes on the Use of Pure Yeasts in Wine Making
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Enological Studies - I. Experiments in Cider Making Applicable to Farm Conditions II. Notes on the Use of Pure Yeasts in Wine Making - William B. Alwood
I. EXPERIMENTS IN CIDER MAKING APPLICABLE TO FARM CONDITIONS.
CIDER MADE FROM LOW-GRADE APPLES IN HOT WEATHER.
CHARACTER OF RAW MATERIAL.
In September, 1906, an experiment in making bottled cider was undertaken at Nehawka, Nebr. That district furnishes a large quantity of fruit of unmerchantable grade which is worked up into vinegar stock, fruit juice, and fermented cider. The fruit is, on the whole, rather low in sugar and therefore better suited for vinegar stock than for either cider making or preserving as unfermented juice. Also the high temperature of September, when most of it must be worked up, renders cider making rather difficult without the construction of cool cellars. This experiment was, however, undertaken with a view to ascertaining what the character of the cider would be when made from this fruit under the ordinary conditions of factory