1857 The Bordeaux wine and liquor dealers' guide

56

A TREATISE ON

in this way, and that had been stored in fresh emp– tied rum puncheons, that had all the pungency and vinosity of foreign wine. The basis being thus prepared, care will be neces– sary to produce perfect imitations. And we would s~ate, in this connexion, that not only is care neces– sary, but the operator must see that every part of the process is conducted strictly according to the rules as laid down in this treatise ; nor do we say that any person can, without former experience, conduct the process with proper care. Experience and care are absolutely necessary in this as in any other branch of trade, to insure entire success. After the sugar, spirit, &c., has been added, and the cider has passed through the second or vinous fer– mentation, and the process' of fining has been duly attended to, it is in a suitable state for use, and called prepared cide;r. In this state it will remain . for months unless exposed to a high temperature, and then will requireas great a degree of heat to commence the acetous fermentation as would be required for good foreign wines; a.nd its conversion into vinegar is therefore impossible, unless treated in the same way as would be necessary for the con– version of wine. The same rules as laid down for the management of foreign wines, apply to the imitations made by

Google

Digitized by