1857 The Bordeaux wine and liquor dealers' guide

52

A TREATISE ON

IMITATION OF FOREIGN WINES.

CmER or apple juice properly fermented, is the article usually employed to produce imitations of foreign wines. The various imitati<>na are produced by a process very similar to that of making the wine from the juice of the grape, and its perfection depends upon nearly the same principles. The fruit should be sound, and not gathered until it has arrived at a perfect state of maturity, as evinced by its flavor when tasted ; for, if it be used when unripe, the wine will be harsh, disagreeable, and unwholesome. If the fruit is decayed, the wine will be insipid and nauseous to the taste. The juice is then pressed out and used after being prepared. The juice of the Crib .Appk is preferable. Much care is required to produce the fermentation properly. In the cider counties the culture of the apple en– gages especial attention. Dry rising ground, shel– tered from the northerly and easterly winds, is best suited for an orchard. The fruit, after being gather– ed, is usually left for fourteen or fifteen days, in a

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