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not have been added before fermentation had
taken place, it. can still be remedied by adding
alcohol after the liquor is formed; or, more
properly speaking, after fermentation. The
most saccharine apples furnish about thirty
ounces of sugar to a gallon of juice. Good
cider apples should be both saccharine and
astringent. The best fruit should always be
selected for making cider. The fruit should be
gathered by the hand, when thoroughly ripe;
or,
if
shaken, the ground should be covered
with mats, to prevent them from being bruised,
thereby causing rottenness before the grinding
process commences, care being taken to keep
each kind separate, so that only those ripening
at the same time be ground together.
Apples not perfectly ripe should be placed
in large heaps and covered, thus to sweat, and
then bring thein in ripe at the proper time for
making cider.
Rotten
apples must be excluded.
Care must be taken in grinding to reduce the
whole fruit-skin and seed-to a fine, uniform