1928 Giggle Water by Charles S Warnock

I04

GIGGLE WATER 214. CIDER WINE

Let the new cider from sour apples (ripe, sound fruit preferred) ferment from one to three weeks, as the weather is warm or cool. When it has attained to a lively fermentation, add to each gallon, according to acidity, from 1/2 pound to 2 pounds of white crushed sugar, and let the whole ferment until it possesses precisely the taste which it is desired should be permanent. In this condition pour out one quart of the cider, and add for each gallon of cider ounce of sulphite of lime, not sulphate. Stir the powder and cider until intimately mixed, and return the emulsion to the fermenting liquid. Agitate briskly and thoroughly for a few moments, and then let the cider settle. Fermentation will cease at once. When, after a few days, the cider has become clear, draw off carefully, to avoid the sediment, and bottle. If loosely corked, which is better, it will become a sparkling cider wine, and may be kept indefinitely long. 215. TO MAKE FINE CLARY WINE To 5 gallons of water put 12)^ pounds of sugar, and the whites of 6 eggS well beaten. Set it over the fire, and let it boil gently near an hour; skim It clean and put it in a tub, and when it is near cold, then put into the vessel you keep it in about a strike of clary in the blossom, stripped from the stalks, flowers and little leaves together, and I pint of new ale-yeast. Then put in the liquor, and stir it 2 or 3 times a day for 3 days; when it has done