Champagne Cider
A historical recipe from Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909).
A historical recipe
Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Project Gutenberg eBook #75708.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Digitised by Project Gutenberg, eBook #75708 (https://www.gutenberg.org/ebooks/75708). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- three pints of strained honey
- one-half gill of skimmed milk
- one teaspoonful of dissolved isinglass
- one and one-half pints of pure spirits
- one quart orange-flower water
Method
- Champagne cider is made as follows: To five gallons of good cider put three pints of strained honey, or one and one-eighth pounds of good white sugar.
- Stir well and set it aside for a week.
- Clarify the cider with one-half gill of skimmed milk, or one teaspoonful of dissolved isinglass, and add one and one-half pints of pure spirits.
- After two or three days bottle the clear cider, and it will become sparkling.
- In order to produce a slow fermentation, the casks containing the fermenting liquor must be bunged up tight.
- It is a great object to retain much of the carbonic gas in the cider, so as to develop itself after being bottled.
- One hogshead good pale vinous cider, three gallons proof spirit (pale), fourteen pounds honey or sugar.
- Mix, and let them remain together in a temperate situation for one month;
- then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk.
- This will be very pale;
- and a similar article, when bottled in champagne bottles, silvered and labelled, has been often sold to the ignorant for champagne.
- It opens very brisk, if managed properly.