839. To Prepare Casks for Cider

839.    To Prepare Casks for Cider. Cider should never be put into new casks without previously scalding them with water containing salt, or with water in which pomace has been boiled. Beer casks should never be used for cider, or cider casks for beer. "Wine and brandy casks will keep cider well, if the tartar adhering to their sides is first carefully scraped off and the casks be well scalded. Burning a little sulphur in a cask will effectually remove must.

840. Canned Cider

840.    Canned Cider. Cider may be preserved sweet for years, by putting it up in air-tight cans after the manner of preserving fruit. The cider should be first settled and racked off from the dregs, but fermentation should not be allowed to commence before canning.

841. To Cleanse Cider Barrels

841.    To Cleanse Cider Barrels. Take lime water and a trace chain and put them in the barrel through the bung-hole, first securing a strong twine to the chain to draw it out with. Then shake the barrel about until the chain wears or scours off all mould or pomace remaining in the barrel. Then rinse well with water; after throwing out the rinsing water put in a little whiskey, turning the barrel to bring it in contact with every part, and pour out all you can.

842. To Clarify and Improve Cider

842.    To Clarify and Improve Cider. Cider should be stored in a cool place, and should not be drunk before it becomes sufficiently matured. To improve the flavor of a hogshead of cider, 11/2 gallons of good brandy or rum are frequently added, with 2 ounces powdered catechu (dissolved in water), 7 pounds good moist sugar or honey, 1/2 ounce each bitter almonds and cloves, and 4 ounces mustard seed. These must be well stirred in, and occasionally stirred up for a fortnight, after which it must be allowed to repose for 3 or 4 months, when it will usually be found as bright as wine. Should this not be the case it must be fined with a pint of isinglass finings, or a dozen eggs, and in 2 weeks more it will be fit for use. If the cider be preferred pale, omit the catechu, and instead of the isinglass, fine with 1 quart of skimmed milk. If wanted of a light reddish or rose tint, use 1/2 ounce cochineal, and omit the catechu.

843. To Bottle Cider

843.    To Bottle Cider. Preparatory to bottling cider it should be examined to see whether it is clear and sparkling; if not, it should be clarified again, and left for two weeks. The night before it is intended to be put into bottles, the bung should be left out of the cask, and left so until the next day, when it may be bottled, but not corked down

BREWING fintil the day after, as, if this be done at once, many of the bottles will burst by keeping. The best corks and champagne bottles should be used, and it is usual to wire and cover the corks with tin-foil, after the manner of champagne. A few bottles may be kept in a warm place to ripen, or a small piece of lump sugar may be put into each bottle before corking, if wanted for immediate use, or for consumption during the cooler portion of the year; but for warm weather and for long keeping this is in admissable. The bottled stock should be stored in a cool cellar, where the quality will be greatly improved by age.