46 / 180
46
WINE.
and not closed) for a few rninutes. The second
fermentation soon begins, the scum to be re–
rr10ved if necessary, and the liquor occasionally
agitated. At the expiration of eight days to a
fortnight it must again be racked off, filled, and
the liquor closely confined by driving the bung
tight, and sealing.
In
frmn
three to five weeks
fill up the casks, and in a fortnight further ex–
amine it.
If
fine and clear, rack it once more,
taking especial care that you select a
fine, clear,
tight, sweet
barrel; but should it not be clear,
it must then undergo the process of
fining,
and
be
afterwards racked in the rnanner above men–
tioned. This cider is entirely distinct from the
other sweet cider, and is prepared in this man–
ner to serve as the " basis" for the
imitation of
f oreign wines.
This prepared cider will keep
for years if placed in
a
low temperature.
"\Ve
will again repeat the following general
rules agreed upon by t he best authorities for
the n1aking of cider:-
ls
t.
Gather the fruit when fully ripe-pick-