1857 The Bordeaux wine and liquor dealers' guide

67

MANUFACTURING AND .ADULTERATING LIQUORS.

the manner of champagne. A few bottles may be kept in a warm place to ripen, or a small piece of lump sugar may be put into each bottle before cork– ing, if the cider be wanted for immediate use or for consumption during the cooler portion of the year; but for warm weather and for long keeping this is inadmissible. The bottled stock should be stored in a cool cellar, where the quality will be greatly im– proved by age. Cider for bottling should be of good quality, and at least 12 months old. The above is considered the best way of managing cider ; but there is another method esteemed by many, which we also give as follows. It is in use in England: The cider is placed in a situation where the tem– perature does not exceed 45°, which retards the fer– mentation through November and December. It is generally put into a well sulphured cask, with 3 or 4 oz. mustard seed and i lb. cloves added, both well bruised. In this way the fermentation is retarded till March, when it becomes pungent and vinous. Should fermentation at any time appear to be taking place, the cider should be racked and 1 gallon of spirits added. This should be repeated as often as fermentation is perceptible. In nine months it will usually be in condition for bottling or drinking; if it continues thick, use some

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