1857 The Bordeaux wine and liquor dealers' guide

68

A TREATISE ON

isinglass finings, and if at any time it ferments and threatens acidity, the cure is to rack it, and leave the head and sediment behind.

CHAMPAGNE CIDER.

Prep. Good pale vinous cider 1 hogshead ; proof spirit (pale) 3 gallons; honey or sugar 14 lbs.; mix, and let them remain together in a temperate situa– tion for 1 month ; then add orange-flower water 1 quart; and fine it down with skimmed milk i a gallon. Remarks. This will be very pale ; and a similar article, when bottled in champagne bottles, silvered, and labelled, has been often sold to the ignorant for champagne. It opens very brisk, if managed pro– perly.

FRENCH CIDER.

After the apples are mashed in a mill, it is allowed to remain in a tun or vat for 14 or 15 hours before pressing. The juice .is placed in casks, which are kept quite full, and so placed upon skids that small tubs may be put under them, to receive the matter that works over. At the end of 3 or 4 days for

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