110 / 244
no
Cider.
process.
If the
fermentation
begins
early
and
pro-
ceeds
rapidly,
the
liquor
must
be
racked
off,
and
put
into
fresh
casks
in
two
or
three
days
;
but
if
this
does
not
-take
place
at
an
early
period,
and
proceeds
slowly,
five
or
six
days
may
elapse
before
it
is
racked.
In
general,
it is
necessary
to
rack
the
liquor
at
least
twice.
If,
notwithstanding
the
fer-
mentation
continues
briskly,
the
racking
must
be
repeated,
otherwise
the
vinous
fermentation,
by
proceeding
too
far,
may
terminate
in
acetous
fer-
mentation,
when
vinegar
would
be
the
result.
In
racking
off
the
liquor,
it
is
necessary
to
keep
it
free
of
sediment
and
the
scum
or
yeast
produced
by
the
fermentation.
A
supply
of
spare
liquor
must
be
reserved
to
fill
up
the
barrels
occasionally,
while
the
fermentation
continues.
As
soon
as
this
ceases
the
barrels
should
be
bunged
up
closely,
and
the
bungs
covered
with
rosin,
to
prevent
the
admission
of
air.
If
the
cider
is
weak,
it
should
remain
in
the
cask
about
nine
months
;
if
strong,
twelve
or
eighteen
months
is
necessary
before
it
should
be
bottled
(
Farmers
Mag.
Yol.
IX.).
Perry
is
made
similarly
to
cider
from
pears,
which
must
be
dry.
The
best
pears
for
this
purpose
are
seldom
fit
for
eating,
and
the
redder
they
are
the
better.