Академический Документы
Профессиональный Документы
Культура Документы
Part I
By documenting what you do, you can closely monitor how things are going with your cider and make interventions, if necessary, at the best moment. Good notes also permit you to compare results from year to year, from one blend to another. That way, when you make a cider that is particularly successful, you can repeat the same process, just as a scientist strives to achieve reproducible results. Conversely, when things dont go that well, good notes are useful to avoid repeating the same mistakes.
A Note on Units
A final point I would like to make before beginning with chapter 1 is on the units that will be used throughout this book. I expect that most of the readers will be from the United States, and the US customary units will be used first. But then, I also expect this book will have readers in Canada, England, and other English-speaking countries where apples are grown, and where the International system of units (SI) is used; so the SI equivalent unit will be added in parentheses, as in the following examples: 50F (10C), 55 gallons (208 liters). In some occasions, the order will be inverted, as for example, a reference temperature that is defined in Celsius would be given in that scale first: 20C (68F). When discussing small measured quantities, I will use grams (g) and milliliters (mL) since even in the United States, most precision scales and graduated cylinders are in these units, and they are much easier to use than ounces. There are also a few standard units that I will use often without giving the equivalent in the other system. One of them is the 5-gallon carboy,
which permits making a 5-gallon cider batch. This really describes a big bottle that is commonly used as fermenting vessel by hobbyist wine, beer, and cider makers. In SI this volume is 18.9 liters, which is usually rounded to 19 liters. Similarly,