The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-10-25
The Manufacture Of Cider.
BY WIN. H. YEONfANS.

BY WIN. II. YEOMANS.
Cider is the expressed juice of apples,
the same as wine is the juice OF the
grape, the quality of which depends
upon several conditions. Perhaps it
makes less difference regarding the
quality, if it is to be used for vinegar
but if it is to be used as a beverage,
which is considered by many to possess
valuable medicinal qualities, then it Is
of the utmost importance that it be the
best possible, whereby it is rendered
peculiarly wholesome, and more valu-
able if the same is manufactured for
sale, for a much better price can be
obtain ed for a finer article than the
miserable stuff which generally passes
for cider, which is made in dirty,
slovenly manner, and at about the
same expense as though better made.
In the first place, if the cider is in
tended to be kept for some length of
time, it is Letter if the same be made
in ccol weather, as rapid fermentation
will thereby be avoided. 1t is also i'm
pOrtant that the apples be fully ripe
and also sound; it is poor policy in
attempting to make prime cider nom
small, wOrmy, unripe, or unsound
apples, although these can be used If
the same is TO be turned into vinegar,
where the poorer quality of the cider
/ is lost in its increased acidiiy. The
apples are to be ground to pumace,
and it makes but little difference what
the mill is, if it is thorough in its work,
and reduces the fruit to a perfect pulp,
so that the juice can be more easily
and thoroughly expressed.
When SO ground the quality of the
cider is considerably improved If the
pumace is allowed to stand for short
time, or as long as can be without fer
mentation in the vat or tub before
pressing. But before fermentation
takes place, the juice should be pressed
as thoroughly as may conveniently be.
In the management of the liquor the
great object should he to free it from
all sediment; if this is properly done
| at first it will be comparatively easy TO
regulate the subsequent fermentation.
| A good mode of accomplishing this is
to pass the cider through filter OF
sand and charcoal as soon as it comes
from the press.
Clear river sand, rather coarse, is
best; put the SAID and charcoal into a
tub or vat for the purpose, in alternate
layers, having the coal reduced to
pieces from half an inch 10 an inch
square; lay piece of flannel over the
top, and as fast as the cider comes
from the press pass it through the fiji
ter, whereby all the pumace and other
impurities are removed. If the flannel
becomes so loaded with pomace as to
impede the passage of the cider, it may
be removed and washed, or a piece
substituted.
If this filtration is well done, as the
cider passes from the sand it will be
perfectly pure, and should Immediately
DE put into casks and placed in the
cellar. Another very important item
consists i'm the cask; unless this is
perfectly clean and sweet, the effort to
obtain good cider will have been in
vain. The casks for keeping cider
should be made of the best of oak and
we'll bound. The cellar should be
kept cool and dark, the temperature
being kent as nearly the same as posi-
BILE, in order that the cider may remain
in very nearly the same state.
The exclusion of light is also for the
same purpose, since the tendency Of
light is to aid and assist decomposition
After the casks are placed in the cellar
the bungs SHOULD be taken out until
fermentation has subsidized, which i.
very much retarded in consequence OF
the filtration. During the fermenta-
ton the barrels should be kept entirely
filled so that all the froth or scum may
work out and be removed.
When the fermentation subsidies,
the bung NAV be put in lightly, and
when no froth or foam Uses the same
may be driven in tightly. Cider thus
put up will sometimes keep well with
no further care for years, but as a gen.
eral rule it is better to rack the same
off into clean casks the latter part Of
winter. There will generally be but
little sediment, but IN drawing of
much care should be exercised not &c
run in any of the dregs; if the drawing
off is carefully done and the cider put
into sweet casks, it will keep a long
time.
If desired for bOttling, this should
be done the May or June following.
Different substances have been recon-
mended for keeping cider, by putting
the same into casks, such as clay, salt,
alum, mustard seed, fresh meat, eggs,
sulphate OF lime, and hundred other
things which have been used, but with
less success than when cared for IS
above, since the tendency of these arti-
cles is to deaden and lessen the most
essential qualities. Made as above
recommended, its taste is spirited and
lively, with fine, rich, vinous flavor.
To cleanse must or foul casks, put in
a quantity Of unslaked lime and then
pour in boiling water until the same is
slaked. Put in the bung and shake
until the water aud lime has come in
contact with every part of the barrel.
Let it stand six or eight hours, empty
out and smell the cask and if not clean
repeat the operation, and after having
again emptied out the lime, burn a
strip of cloth dipped in birthstone in
the cask, fastening it by the hung, and
a cask must be foul, indeed, that can
not be purified by this process.
h-.r Enra.<r,