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JWatrt
Wiintn
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
its
acidity,
from
one-half
pound
to
two
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
one-quarter
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
bet-
ter,
it
will
become
a
sparkling
cider
wine,
and
may
be
kept
indefinitely
long.
TO
MAKE
CLARY
WINE
Take
twelve
pounds
of
Malaga
raisins,
pick
them
and
chop
them
very
small,
put
them
in
a
tub,
and
to
each
pound
one-half
pint
of
water.
Let
them
steep
ten
or
eleven
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