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The
StilLRoom
specific
gravity
of
the
fluid
during
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