Home › Brewing › Champagne Cider (Good cider pale hogshead)

Champagne Cider (Good cider pale hogshead)

Good cider, pale, 1 hogshead; spirit, 3 gallons; honey or sugar, 20 pounds. Mix and let them rest for 2 weeks, then fine with skimmed milk, 1/2 gallon. This will be very pale; and a similar article, when bottled in champagne shake up well. This arrests further fermentabottles, and silvered and labeled, has been tion. After remaining a few weeks, rack off often sold to the ignorant for champagne. It and bung up closely in clean casks. opens very brisk if managed properly.