1857 The Bordeaux wine and liquor dealers' guide

A TREATISE ON

To 4:0 galls. cider, add:

3 do. pure spirits, 10 u. p., 3 lbs. sugar, or-its equivalent in syrup, t lb. crude tartar.

These should be well stirred in, the cask filled up, and left with bung open. The temperature being suit– able, the second or vinous fermentation soon com– mences, when the cider should be frequently skim– med (ifnecessary), and well roused up, and after six or eight days of this treatment, depending upon the fer– mentation and the attenuation of the must, it is again racked off, the cask filled, and bunged down close. In four or five weeks more, the cask is again filled up, and after some weeks is "pegged" or "spiled" to ascertain if it be fine and transparent ; if so, it again undergoes the operation of racking ; but if, on the contrary, it continues muddy, it must previously pass throngh the process of .foning. It is absolutely necessary to the production oi a . proper basis for imitation wines, that the fermenta– tion be conducted at a low temperature, so as to con– vert the whole of the sugar into alcohol, and that this should remain in the liquor instead of undergo– ing the process of acetification. The acetous fer– mentation, or the conversion of alcohol into vinegar, proceeds most rapidly at a temperature of 95° F.,

Google

Digitized by