1903 The still-room by C. Roundell

The StilLRoom

specific fermentation corresponds to the conversion of two per cent, of sugar into one per cent, of alcohol. The scum which rises to the surface of the liquid must be skimmed off two or three times daily, and, as soon as this frothy crust ceases to rise, the cider still in process of active fermentation is to be drawn oflf with great care by means of a rubber syphon or pump and hose into perfectly clean casks. It is well to rinse out the casks with water of about the same temperature as that of the cider which is to fill them, as a sudden drop of heat is very injurious. The casks of cider should be kept at a steady temperature of about 50° F. If the open vat system of " purging " is unavail- able, then the cider is to be placed in casks with the bung-holes left open, the cask being kept full to the brim by frequent additions of clear old cider. The scum in this case overflows at the bung-holes until the purging process is complete. Subsequently the cork is to be inserted, a bent glass tube being passed through its centre, ending outwardly in a basin of water. The excess of carbonic acid gas is thus enabled to escape. As soon as the conversion of sugar into alcohol is almost complete, the cider should be carefully filtered at a low temperature by means of a Filtre Rapide or other suitable strainer (which must not consist of charcoal, sand, or clay), and stored in clean air-tight casks in a cool place, being previously pasteurized if the process be gravity of the fluid during