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Food 1860 Cider Wine
Prof. Horsford,
a. celebrated chemist, communicated the following recipe to the
Horticultural Society of Massachusetts, and recommends it for general
trial, and I have much confidence in the success being, satisfactory.
“Let the new cider from sour apples, (ripe, sound fruit preferred,)
ferment from 1 to 3 weeks, as the weather is warm or cool. When
it has attained to a lively fermentation, add to each gallon, according
to its acidity, from 1-2 a lb. to 2 lbs. of white crushed sugar,
and let the whole ferment until it possesses precisely the taste
which it is desired should be permanent. In this condition pour
out a quart of the cider and add for each gallon 1-4 of an oz. of
sulphite of lime, not sulphate, Stir the powder and cider until
intimately mixed and return the emulsion to the fermenting liquid.
Agitate briskly and thoroughly for a few moments, and then let the
cider settle. The fermentation will cease at once. When, after a
few days, say 2 or 3 weeks, the cider has become clear, draw off
and bottle carefully, or remove the sediment and return to the original
vessel. If loosely corked, which is better, it will become a sparkling
cider wine, and may be kept infinitely long.” |