1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WINE.

not have been added before fermentation had taken place, it. can still be remedied by adding alcohol after the liquor is formed; or, more properly speaking, after fermentation. The most saccharine apples furnish about thirty ounces of sugar to a gallon of juice. Good cider apples should be both saccharine and astringent. The best fruit should always be selected for making cider. The fruit should be gathered by the hand, when thoroughly ripe; or, if shaken, the ground should be covered with mats, to prevent them from being bruised, thereby causing rottenness before the grinding process commences, care being taken to keep each kind separate, so that only those ripening at the same time be ground together. Apples not perfectly ripe should be placed in large heaps and covered, thus to sweat, and then bring thein in ripe at the proper time for making cider. Rotten apples must be excluded. Care must be taken in grinding to reduce the whole fruit-skin and seed-to a fine, uniform