Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1871-08-15
TO Make Good Cider.

Our attention has been recently directed
to an improved method of making cluer,
the principal feature of which is to let the
iuice remain with the pomace from Twelve
to twenty-fOur hours after the 1rulC IS
ground before it is pressed out. The excel
lence of this method arises from the fact
that the Juice, if expressed Immediately,
will hold in solution large quantity of
muddy sediment, which acts as yeast,
causing rapid fermentation, which soon
Dasses from a VinOuS to an acetic fermen-
alton. and vinegar is the result. Ii the
nice is allowed to remain with the pOmace
FOR q dav. certain chemical changes are IN
Iuced. the sediment will be compacted,
and the clear, pure cider will be lllmlna-
led from the mass. Cider thus made VIII
De of rich, clear color, and will keep good
.or great length of time.
The following rules, condensed from an
exchange. will probably be found to be
useful to persons wishing 10 nave Soou
article of cider:
Take ripe, sound apples picked from the
tree by hand, or picked up from the
ground as soon as shaken from the Tree.
IF bruised thew should be crushed in the
mill Immediately. Put them in vat
with a false bottom covered with straw,
and as the Juice runs out pour 1t back lnto
.he vat, uutil it runs clear and free from
impurities. About II or 10 hours aIter
The apples have been ground put the POM
ace we'll developed in a nice clean cloth,
under a press, with some clean straw in
termixed in layers with the pomace and
press gently. AS the cider runs from the
vat or press, place it in clean sweet casK
| or tub. which should be closely watched,
and as soon as the little bubbles commences
10 rise at the bunghole or top, it should
be raked off by spigOt or faucet, placed
about two inches from the bottom, so that
| The lees or sediment may be quietly lett
| behind.
The vinous fermentation will COM
| mence sooner or later, depending chiefly
upon the temperature of the apartment
| where the cider is kept; in most cases, du-
| ring the first three or four drys. III the
| fermentation begins early and proceeds
| rapidly, the liquor must be raked or drawn
| off and put into fresh casks, in one or two
| DAVIS: buff this does not take place at an
| early period, but proceeds slowly, three or
! our DAYS may elapse before it is raked. In
| general, it is necessary to rake the liquors
ut least twice. If, notwithstanding the
! fermentation continues brisk y, the "a
| king must be repeated, otherwise the VI
nous fermentation, by proceeding too lar,
NAV terminate in acetous fermentation,
/ then vinegar is the result. In raking OIL
IN e,Iiuuor, it is necessary to keep 1t free
from sediment, and the scum or yeast
nroduceo, by the fermentation. When
the fermentation is completely at an end,
GiI m the cask with cider in all respects
Me that contained in it, and bung it up
tight. previous to which tumbler OF
sweet oil may be poured into the bung,
| hole. which will exclude the oxygen and
prevent the oXydation of the surface OF
As GOOD cider is in growing demand, we
! earnestly request some of Out extensive
orchardists to try this method, for we feel
sure they will find it quite profitable in
! tho end