Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-08-11
TO MAKE GOOD CIDER.

Our attention has recently been d.
rected to an improved method of making
cider, the principal feature of which Is
to let the juice remain with the pumace
from twelve to twenty-four hours after
the fruit is ground before it is pressed
out. The excellence of this method
arises from the fact that the juice, if ex-
pressed Immediately, will hold in solu-
ton large quantity of muddy sediment,
which acts as yeast, causing rapid fer
mentation, which soon passes from vinous
to an acetic fermentation, and vinegar is
the result. If the juice is allowed to re-
main with the pumace for day, certain
chemical changes are induced, the sedi~
ment will be compacted, and the clear,
pure cider will be eliminated from the
mass. Cider thus made will be of rich,
clear color, and will keep good for great
length of time.
The following rules, condensed from
an exchange, will probably be found
useful to persons wishing to have good
article of cider:
Take ripe, sound apples picked from
the tree by hand, or picked up from the
ground as soon as shaken eff the tree.
If bruised they should be crushed in the
mill Immediately Put them in vat
with false bottom covered with straw,
and as the juice runs out pour it back
into the vat, until it runs clear and free of
impurities. About - 10 Is hours after
the apples have been ground put the
pumace, well enveloped in nice strain
er cloth, under press, with some clean
straw intermixed in layers with the pu-
mace and press gently. AS the cider runs
from the vat or press, place it in clean,
sweet cask or open tub, which should be
closely watched, aud as soon as the little
bubbles commence to rise at the bung-
hole or top, it should be racked eff by q
spigot or faucet, placed about two inches
from the bottom, so that the lees or sedi-
ment may be left quietly behind.
Thew fermentation will commence
sooner or later, depending chiefly upon
the temperature of the apartment where
the cider is KEEP; in most cases, during
the first three or four days. If the fer
mentation begins early and proceeds rap
idly, the liquor must be raeked or drawn
off and put into fresh casks, in one or
two days; but if this does not take place
at an early period, but proceeds slowly,
three or four days may elapse before it ia
racked. In general, it is necessary to
rack the liquors at least twice. If, not,
withstauding, the fermentation continues
b;iskly, the racking must be repeated,
otherwise the Vinous fermentation, by
proceeding too far, may terminate in ace
tous fermentation, when vinegar will re
the result. Ia racking off the liquor, it
is necessary to keep 1t free from sedi-
ment, ard the scum or yeast produced by
the fermentation. When the fermenta-
ton is completely at an end, fill up the
cssk with cider in all respects like that
contained in it, and bung it up tight, pre-
vious TO which tumbler of sweet oil
may be poured into. the bung- hole, which
will exclude the oxygen and prevent the
oxidation of the surface of the wine.
AS good cider is in growing demand,
we earnestly request come of our exten-
sive orchardists to try this method, for we
feel sur7 they will fad it quite profita BILE
in the end.