57 / 154
MANUFACTURING AND .A.DULTER.A.TING LIQUORS.
57
the formulas here given; and reference is given to
our articles on bottling, coloring, decanting, decolor–
ing, fining, ripening, &c.
Fom.rnLA No.
1.-0hampagne.
To 40 galls. "prepared cider," add:
3 lbs. loaf-sugar,
2 oz. crystallized tartaric acid,
t
qt. yeast,
3 galls. water, and
4 " spirits, 15 u.
p~
Let it stand 10 days, fine and bottle it, if spark–
ling.
If
not sparkling, again fine it, and add more
acid, and this process should be repeated until it is
suitable for bottling. When bottled, put into each
bottle a piece of white sugar the size of a pea, then
cork and wire the bottles, covering with tin foil,
after the manner of champagne.
FORMULA. No.
2.-0luwpUef!M.
To 40 galls. prepared cider, add:
5 " wild grape juice, } pressed and
2 lbs. white sugar,
strained,
3*
Digitized
by