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MANUFACTURING AND ADULTERATING LIQUORS.
55
and at lower temperatures the action becomes slower
until at 46 to· 50° F., no such change takes place. It
is therefore quite evident, that
if
the saccharine juice
. of apples, or any other fruit, be made to undergo the
vinous
fermentation in a cool situation, less of the
spirit resulting from the transformation of the sugar
will be converted into acetic acid, and consequently
more will be retained in an unaltered state in the li–
quor, and tend not only to improve its quality, but by
its conservative and chemical action, to precipitate
the nitrogenous substances, or exciters of a future
change. . In practice it has been found that sour and
rough tastedapples produce the best cider. This arises
because they contain lei;s sugar andmore malic acid,
and the presence of the latter impedes the conversion
of alcohol into vinegar. But cider for
imitation
win.ea.made with such apples can never equal in quality that
prepared
at a
low
tempera'flwre
from
fruit
alJownding
in
augar.
.Ai3
the juice of apples contains less sugar in pro–
portion to the amount of acid and nitrogenized mat–
ter than that of grapes, the addition of some of this
article would render it more suitable for the produc–
tion of a
vVrwu8
liq_uor.
Goon WEsT lNnIA
SuGAR*
is
the best for this purpose. I have tasted cider made
• For red Wines; best white sugar or syrup must be used for white
Wines.
Digitized
by