Food

1860

Cider, to Bottle

If it is desired to bottle this cider by manufacturers of small drinks, you will proceed as follows: Put in a barrel 5 gallons of hot water, 30 lbs. brown sugar, 3-4 lb. tartaric acid, 25 gallons cold water, 3 pints of hop or brewer's yeast, worked into a paste with 3-4 lb. flour, put altogether in a barrel which it will fill, and let it work 24 to 48 hours or until the yeast is done working out at the bung, by having put in a
little sweetened water occasionally to keep the barrel full. Then
bottle, putting in 2 or 3 broken raisins to each bottle, and it will
nearly equal Champagne. Let the bottles lay in a cool place on
the side. But if it is only for your own retail trade you can
make as follows, in the next recipe, and have it keep until a bar-
rel is retailed. The first recipe will only last 3 or 4 days in hot
weather, and about, 2 weeks in winter.