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.”
This has now been tested that no one need have any doubt about trying it, and the Sulphite is being kept, in cider sections, by Druggists generally. It is put up in 10 oz. bottles, just the amount for 40 gallons.