1857 The Bordeaux wine and liquor dealers' guide

55

MANUFACTURING AND ADULTERATING LIQUORS.

and at lower temperatures the action becomes slower until at 46 to· 50° F., no such change takes place. It is therefore quite evident, that if the saccharine juice . of apples, or any other fruit, be made to undergo the vinous fermentation in a cool situation, less of the spirit resulting from the transformation of the sugar will be converted into acetic acid, and consequently more will be retained in an unaltered state in the li– quor, and tend not only to improve its quality, but by its conservative and chemical action, to precipitate the nitrogenous substances, or exciters of a future change. . In practice it has been found that sour and rough tastedapples produce the best cider. This arises because they contain lei;s sugar andmore malic acid, and the presence of the latter impedes the conversion of alcohol into vinegar. But cider for imitation win.ea .made with such apples can never equal in quality that prepared at a low tempera'flwre from fruit alJownding in augar. .Ai3 the juice of apples contains less sugar in pro– portion to the amount of acid and nitrogenized mat– ter than that of grapes, the addition of some of this article would render it more suitable for the produc– tion of a vVrwu8 liq_uor. Goon WEsT lNnIA SuGAR* is the best for this purpose. I have tasted cider made

• For red Wines; best white sugar or syrup must be used for white Wines.

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