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Cider Wine

Let the new cider from sour apples (ripe, sound fruit preferred), wood, put into a hole bored in the top of the ferment from 1 to 3 weeks, as the weather is barrel. After a few days this peg is to be warm or cool. When it has attained to a loosened to let out any carbonic acid gas which has been generated. This must be it has attained to a loosened to let out any carbonic acid gas lively fermentation, add to each gallon, accordgallon, accord- which has been generated . This must be ing to its acidity, from 1/2 to 2 pounds white done from time to time, and when there is no crushed sugar, and let the whole ferment until further sign of gas generating to the danger of the barrel, the spile may be made tight. the whole ferment until further sign of gas generating to the danger it possesses precisely the taste which it is of the barrel, the spile may be made tight. desired should be permanent. In this condi- The wine should be kept during the winter in tion pour out a quart of the cider and add for a cool cellar, and, if fine, may be bottled on a clear cold day at the end of February or the of the the cider and add for a cool cellar, and, if fine, may be bottled on each gallon + ounce of sulphite (not sulphate) a clear cold day at the end of February or the of lime. Stir the powder and cider until inti- beginning of March, without further trouble. mately mixed, and return the emulsion to the But to ensure its fineness it is preferable to fermenting liquid. Agitate briskly and thor- draw it off at the end of December into a fresh cask, so as to clear it from the lees. At briskly and thor- draw it off at the end of December into a oughly for a few moments, and then let the fresh cask, so as to clear it from the lees. At this time, also, if it is found to be too sweet it off into a cask. Put half of the lemon and for the maker's taste, he should stir up the lees ginger residue in with it. Some first pare the so as to renew the fermentation, at the same lemons , and having rubbed the rinds with time raising the temperature. When it is loaf sugar , add the latter when it is done transferred to the fresh cask, it should be working. Bottle in 3 months. fined with isinglass. Sometimes it is desirable to rack it off a second time into a fresh Wine. Reduce the following to coarse pow- 738. To Make Aromatic Ginger cask, again fining it. All these removals der: 5 pounds Jamaica ginger root, 6 to 8 should be made in clear, dry, and if possible, ounces cloves, 1 pound allspice, pound cinnacold weather. It must be bottled in March. mon, and + pound mace. Infuse these for 10 This wine will usually be brisk, but circum- days in 10 gallons 95 per cent. spirit, stirring stances will occasionally cause it to be sweet every day, and then filter. Then dissolve 50 and still, and sometimes dry. If sweet, it pounds white sugar in 85 gallons water; mix may be re-made the following season, by add- the whole together, and color with cherry ing to it juice from fresh fruit, according to the degree of sweetness, and fermenting and treating it as before. But if it be dry, briskness can never be restored, and it must be treated as a dry wine, by drawing it off into a cask previously fumigated with sulphur (see No. 766), and fining and bottling it in the juice; then filter.

Wine. Beil pound best white Jamaica gin- 739. To Make Ten Gallons of Ginger ger, bruised, ger, bruised, in about 8 gallons water; add 6 eggs to 4 ounce isinglass, 15 pounds loaf sugar, and the rinds of 6 lemons; boil the compound of an hour, and skim it usual manner. Such dry wines sometimes clean; when nearly cold put it into a vessel taste disagreeably in the first and second that will admit of its being drawn off; set it year, but improve much with age. If the to work with yeast, and in a few days afterwhole marc or husks, etc., is allowed to re- wards draw it off into a cask; then add the main in the juice during the first fermentation, juice of the 6 lemons, and 2 quarts spirits; in the process will be more rapid, and the wine a weck or ten days bung the cask closely, and stronger and less sweet; but it will have more flavor. If the wine is desired to be very sweet as well as brisk, 40 pounds of sugar may be used; less sweet and less strong, 25 pounds; it will be brisk, but not so strong, and ought to be used within a year.

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