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GIGGLE WATER
214. CIDER WINE
Let the new cider from sour apples (ripe, sound fruit
preferred) ferment from one to three weeks, as the
weather is warm or cool. When it has attained to a lively
fermentation, add to each gallon, according to acidity,
from 1/2 pound to 2 pounds of white crushed sugar, and
let the whole ferment until it possesses precisely the taste
which it is desired should be permanent. In this condition
pour out one quart of the cider, and add for each gallon
of cider
ounce of sulphite of lime, not sulphate. Stir
the powder and cider until intimately mixed, and return
the emulsion to the fermenting liquid. Agitate briskly and
thoroughly for a few moments, and then let the cider
settle. Fermentation will cease at once. When, after a few
days, the cider has become clear, draw off carefully, to
avoid the sediment, and bottle. If loosely corked, which
is better, it will become a sparkling cider wine, and may
be kept indefinitely long.
215. TO MAKE FINE CLARY WINE
To 5 gallons of water put 12)^ pounds of sugar, and
the whites of 6 eggS well beaten. Set it over the fire, and
let it boil gently near an hour; skim It clean and put it
in a tub, and when it is near cold, then put into the vessel
you keep it in about
a strike of clary in the blossom,
stripped from the stalks, flowers and little leaves together,
and I pint of new ale-yeast. Then put in the liquor, and
stir it 2 or 3 times a day for 3 days; when it has done