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MANUFACTURING AND .ADULTERATING LIQUORS.
67
the manner of champagne. A few bottles may be
kept in a warm place to ripen, or a small piece of
lump sugar may be put into each bottle before cork–
ing, if the cider be wanted for immediate use or for
consumption during the cooler portion of the year;
but for warm weather and for long keeping this is
inadmissible. The
bottled stock
should be stored in
a cool cellar, where the quality will be greatly im–
proved by age. Cider for bottling should be of good
quality, and at least 12 months old.
The above is considered the best way of managing
cider ; but there is another method esteemed by
many, which we also give as follows. It is in use
in England:
The cider is placed in a situation where the tem–
perature does not exceed 45°, which retards the fer–
mentation through November and December. It is
generally put into a well sulphured cask, with 3 or
4 oz. mustard seed and
i
lb. cloves added, both well
bruised.
In
this way the fermentation is retarded
till March, when it becomes pungent and vinous.
Should fermentation at any time appear to be taking
place, the cider should be racked and 1 gallon of
spirits added. This should be repeated as often as
fermentation is perceptible.
In
nine months it will usually be in condition for
bottling or drinking;
if
it continues thick, use some
Digitized
by