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100
USEFUL FORMULAS.
453
CIDER WITHOUT APPLES.
T o each gallon of cold water put oue pound of commo n sugar, one-half
ounce t artaric acid, one tablespoonful of yeast. Shake well, make in the
evening and it will be fit for use next day. I make in a keg a few gallons
at a time, leaving a few quarts to make into next time, not using yeast again
untif the keg needs rinsing.
If
it gets a little
s~nr
make a little more into it,
or put as mueh water with it as there is cider, and put it with the vinegar.
If
it is desired to bottle this cider by manufacturers of small drinks, you
will proceed as follows: P ut in a barrel five gallons hot wat er, thirty pounds
brown sugar, three-quarters pound t artaric acid, twenty-five gallons cold water,
three pints of hop or brewers' yeast worked into paste with three-quarters
pound flour; and one pint of water will be required in making this paste.
Put all together in a barrel, which it will fill, a nrl let it work twenty-four
hours,-the yeast running out at the bung all the time by putting in a little
occasionally to keep
i~
full . Then bottle, putting in two or three broken raisins
in each bottle, and it will nearly equal champagne.
454
CLARIFYING OF LIQUORS.
After a ll the components used t o prepare any kind of liquor have been
put in, and it does not become perfectly clear, draw it into a barrel which has
only one head in it and a faucet near the bottom; put into every barrel about
two ounces 'of pulverized
lim1,,
which will cause nearly all impurities to settle.
Then re-draw and put into clean barrels or bottles, as desired.
Did you ever have whiskey turn
black~
That is usually caused
by some bungler dropping a nail into the barrel while making a vent hole,
or else by using old tin measures or f unnels. Whiskey thus affected can be
easily clarified by following these directions: 'fo a half-barrel of whiskey
add a pint of good sweet milk; rummage well and let it stand four or five
clays, and then r ack ( draw off) carefully, so as not to disturb the sediment.
Be sure and r emove the cause of the trouble before adding the milk.
455
CLARIFYING OF WINES.
To each gallon of wine one ounce of pure strained honey should be used.
Take as many ounces of honey as there a re gallons of wine to be clarified;
heat to nearly a boiling point with some of the wine, and then allow the
blend to cool before adcling
it
to the wine. Agitate the barrel well, and then
let it stand for at least one month, after which the wine should be drawn off
very carefully.