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Ciders
used,
as
these
frequently
impart
an
objectionable
woody
taste
to
the
finished
product.
However,
when
such
wine
or
liquor
packages
are
not
obtainable,
the
new
containers
should
be
first
filled
with
water,
allowed
to
soak
for
a
day
or
two,
then
emptied
and
well
sulphured
by
burning
sul-
phur
in
the
same.
The
expressed
juice
is
then
placed
in
the
barrel
and
allowed
to
ferment, the
rapidity
of
the
fer-
mentation
depending
largely
upon
the
maintenance
of
the
proper
temperature
(which
is
from
78
to
80°
F.)
and,
if
favorable,
4
or
5
days
will
suffice.
It
is
then racked
off
into
a
clean
barrel,
filling
nearly
up
to
the
bunghole,
leaving
the
same
open
and
from
day
to
day
adding
small
portions
of
the
alcohol,
so
that
1 gal.
of
the
spirit
is
used
to
50
gal.
of
finished
product.
When
the
last
of
the
spirit
has
been
added,
drive
in
the
bung
and
allow
to
mature,
and
when
it
has
become
clear
and
bright
it
may
be
drawn
off
in
bottles.
In
making
cherry
wine
some
of
the
seeds
should
be
crushed,
as
they
aid
in
imparting
the
delicacy
of
taste
and
flavor
of
the
fruit.
To
Clear
Cider
Ground
horseradish,
4
pt.;
nearly
1
lb.
of
thick
gray
filtering
paper
to
the
barrel;
shake
or
stir
until
the
paper
has
separated
into
small
shreds.
Let
it
stand
24
hours,
then
draw
off
the
cider
by
means
of
a
siphon
or
stopcock.
To
Improve
Cider
Cider,
1
hhd.;
rum,
weak
flavored,
2
gal.;
alum,
dis-
solved,
1
lb.;
honey
or coarse
sugar,
15
lb.;
sugar
coloring,
q.
s.;
bitter
almonds,
J^
lb.;
cloves,
J^
lb.;
mix,
and
after
3
or
4
days
fine
down
with
isinglass.
For
champagne
cider
omit
the
coloring
and
fine
with
2
qt.
milk;
this will
render
it
very
pale.
Orange
Cider
(Orange
Wine)
Many
of
the
preparations
sold
under
this
name
are
not
really
orange
ciders,
but
are
varying
mixtures
of
uncertain
composition,
possibly flavored
with
orange.
The
following,
are
made
by
the
use
of
oranges:
139