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The Cider Makers' Hand Book; A Complete Guide for Making and Keeping Pure Cider

The Cider Makers' Hand Book; A Complete Guide for Making and Keeping Pure Cider


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About the Book

Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1917. Not illustrated. Excerpt: ... juice or cider while trying it with the saccharometer and thermometer. It is usually eight or ten inches high, about two inches in diameter, of rather thick glass, with a broad foot to stand safely, and a nose or lip to pour out conteuts. Vinous. Having wine-like or spirit-like taste or smell. Not merely alcoholic, but more like wine. Vinosity. The state or quality of being vinous. Wine. Fermented juice of the grape; unfermented juice of the grape is not wine, but "must." CHAPTER III. APPLE JUICE. For cider-making purposes the apple may be considered as a fruit consisting of solid substance or parenchyma not soluble, and of juice, which is water holding in solution saccharines, organic acids, extractives, and a little potash, lime, and" phosphorus. After being expressed the juice contains also another material, very important in cider-making, though so minute in quantity as to be imperceptible to the naked eye. It exists on the surface of the fruit, or it may be obtained from the air in the process of grinding and pressing. That substance is ferment, upon which the change from natural juice to cider depends. It is upon the varying proportions to each other of these materials in their juices that the relative qualities and value of apples for cider-making depend. If the saccharines are in high proportion, the cider will be strong; if low, it will be weak, because all alcoholic Btrength comes from saccharines alone. If the free acids are in excess the cider will be high-flavored, but excessively hard; if they are deficient, while the combined acids are present in due proportion, the flavor will be less pronounced and without hardness; if both are deficient the cider will be flavorless, flat, and iusipid. If the extractives are insufficient the cider will lack body, an...


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Product Details
  • ISBN-13: 9781153896207
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 36
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 1153896206
  • Publisher Date: 01 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 82 gr

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