835. To Preserve Cider

835.     To Preserve Cider. Strictly speaking, we suppose the sweet juice of the apple is not cider, any more than the sweet juice of the grape is wine. It is converted into cider by fermentation. Those who prefer sweet cider resort to various methods for arresting this process, such as putting a handful of powdered clay into each barrel, or 2 or 3 pounds of well burned charcoal. Others add a little mustard seed, about a gill of seed to each barrel. Sometimes a few gallons of cider are placed in the barrel, and then a rag dipped in brimstone is attached to a long tapering bung; this is ignited and the bung loosely inserted. After the brimstone is consumed, the barrel is rolled until the cider has absorbed the sulphurous acid gas. The barrel is then filled up with cider. The sulphurous acid gas acting on the albuminous matter in the cider arrests fermentation. The objection to this method is that, if too much gas is absorbed, it may prove unpleasant, if not injurious. To obviate this, sulphite of lime is now used, which has the property of checking fermentation, making the cider perfectly clear, and imparting an agreeable taste. We have tasted cider preserved in this way that was excellent, and we have also tasted some that was execrable; but this may have been more the fault of the material than of the method. "When the cider in the barrel is in a lively fermentation, add as much white sugar as will be equal to 1/4 or 3/4 pound to each gallon of cider (according as the apples are sweet or sour), let the fermentation proceed until the liquid has the taste to suit, then add 1/4 ounce of sulphite (not sulphate) of lime to each gallon of cider; shako well, and let it stand 3 days, and bottle for use. The sulphite should first be dissolved in a quart or so of cider before introducing it into the barrel of cider. Agitate briskly and thoroughly for a few moments, and then let the cider settle. The fermentation will cease at once. When, after a few days, the cider has become clear, draw off and bottle carefully, or remove the sediment and return to the original vessel. If loosely corked, or kept in a barrel on draught, it will retain its taste as a still cider. If preserved in bottles carefully corked, which is better, it will become a sparkling cider, and may be kept indefinitely long. (See Nos. 762 (Antiferments) etc..) Some think that cider, when treated by this method, is liable to induce cramps and loss of appetite, but we have never experienced any such unpleasant results from its use. Another plan, which, however, we have not tried, but is strongly recommended, is to mix 1 pint of hard-wood ashes (hickory is best) and 1 pint fresh slaked lime with 1 quart of new milk; this mixture is to be stirred into each open barrel of cider; after remaining quiet for about 10 hours the pomace will rise to the surface, and may be skimmed off; the clear cider can be drawn off by means of a faucet inserted near the bottom of the barrel; it is advisable to strain it as it is drawn off, to separate any hardened pomace that may remain in it. (See Nos. 852 (To Keep Cider Sweet) and 853.) Whatever method be adopted, the cider must be drawn off into very clean, sweet casks, and closely watched. The moment white bubbles are perceived rising at the bung-hole, rack it again. "When the fermentation is completely at an end, fill up the cask with cider in all respects like that already contained in it, and bung it up tight. The most perfect plan for excluding all action of the air from the surface of the cider, and preserving it sweet, is the addition of a tumbler of sweet oil before finally closing the bung-hole. It is not an easy matter to keep cider sweet and pure for any length of time, especially if the weather is warm. If the cider is not made until just before winter sets in, and can afterwards bo kept at or near the freezing point, it will remain sweet and excellent.