The Chemical Composition of Apples And Cider I the Composition of Apples in Re

William Bradford Alwood

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10 had a sour wine taste.
April 19. First bottling: Liquor bright, pale straw color; heavy, dark deposit; strongly gaseous, good bead; bouquet good; flavor rather rough; not desirable.
Second bottling (filtered). Liquor the same; light sediment; not gaseous; bouquet same as above; flavor milder.
May 25. Second bottling: In the bottle resembles No. 9; liquor bright and clear; slight gaseousness when opened, pours very bright; WORK OF 1903-4. 33 bouquet not strong, but pleasant; flavor not very s...mooth, but good, clear: a fine acid; generally desirable; color, a pale amber shading to . Straw color. Analysis of this sample on this date gave the following results : Specific gravity 0. 998 Total solids grams per 100 cc. . 1 . 73 Total sugar do Trace.
Alcohol, do .... 6. 20 A. Cid do 37 Tannin do 046 May 2o. First bottling (unfiltered): In bottle, bright like filtered goods; shows a slight amount of flocculent granules resting in the liquor; practically like filtered product as to gaseousness; color an opalescent, pale amber, shading to straw color.

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