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Beverages
—
N
on-
Alcoholic
.
j—
cohol,
bung
tightly
and
let
stand
48
hours,
when
it
wii
be
ready
for
use.
The
above
is
improved
by
adding
to
£ach
gallon
of
spirit
from
1
to
2
fl.dr.
of
apple
essence
(obtain-
able
from
dealers
in
bar
supplies,
or
probably
front
any
wholesaler).
This
gives
it
the
apple
aroma
and
flavor.
3.
—
Artificial
Cider.
—
Filtered
water,
20
gal.;/
moist
sugar,
12
lb.;
tartaric
acid,
J^
lb.;
rectified
alcohol,
3
pt.;
elder
and
melilot
flowers,
of
each
4
oz.
When
the
fermentation
is
finished,
it
should be
placed
in
a
cool
cellar
and
left
to
repose
for
10
days,
then
fined
with
isinglass
and
bottle;
the
bottles
should
be
kept
lying
down.
Bottling
Cider
To
have
good
bottled
cider,
it
is
necessary
first
that
care
should
be
taken
in
its
manufacture.
Apples
picked
by
hand
and
perfectly
ripe
and
sound
are
essential
to
the
best
quality.
They
should
he
some
time
after
picking.
They
should
then
be
sorted,
their
surface
wiped
dry,
and
all
the
rotten
fruit
rejected.
The
cider
may
then
be
made
in
the
usual
manner
by
grinding
and
pressing.
The
cider
should
then
be
stored
in
a
cool
place
to
mature.
After 3
or
4
months
it
should
be
racked
off
carefully,
and
then
fined
by
adding
to
each
hogshead
1
lb.
of
isinglass
finings.
In
2
weeks
from
the
time
that
the
finings
are
added
it
should
be
again
racked
off,
and
if
found
sufficiently
clear
and
sparkling
it is
ready
for bottling;
if
not,
it
should
be
again
fined
and
allowed
to
stand
2
weeks.
Before
bottling,
the
bung
should
be
left
out
of
the casks
for
10
or
12 hours
to
permit
the escape
of
carbonic-acid
gas.
The
cider
may
then
be
placed
in
bottles
and
the
corks
loosely
placed
in.
The
bottles
should
then
be
allowed
to
stand
24
hours.
The
corks
may
then
be
driven
in
and
wired
down.
If
the
corks
are
driven
in
and
wired
when
the
cider
is
first
put
into
the
bottles
there
will
be
great
danger
of
breaking
the
bottles
by
the
accumulating
pressure
of
the
gas.
All
addi-
tions
of
flavoring
materials are
a
decided
damage
to
cider
made
from
a
fine
quality
of
fruit,
though
they
may
im-
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