1872 Cooling Cups and Dainty Drinks (Mixellany)

110 Cider. process. If the fermentation begins early and pro- ceeds rapidly, the liquor must be racked off, and put inlo fresh casks in two or three days; but if this does not take place at an early period, and proceeds slowly, five or six days may elapse before it is racked. In general, it is necessary to rack the liquor at least twice. If, notwithstanding the fer- mentation continues briskly, the racking must be repeated, otherwise the vinous fermentation, by proceeding too far, may terminate in acetous fer- mentation, when vinegar would be the result. In racking off the liquor, it is necessary to keep it free of sediment and the scum or yeast produced by the fermentation. A supply of spare liquor must be reserved to fill up the barrels occasionally, while the fermentation continues. As soon as this ceases the barrels should be bunged up closely, and the bungs covered with rosin, to prevent the admission of air. If the cider is weak, it should remain in the cask about nine months ; if strong, twelve or eighteen months is necessary before it should be bottled (Farmers Mag. Vol. IX.). Perry is made similarly to cider from pears, which must be dry. The best pears for this purpose are seldom fit for eating, and the redder they are the better.