Cider Wine

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).

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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.

Ingredients 3 ingredients

two pounds of white crushed sugar
one quart of the cider
one-quarter ounce of sulphite of lime

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Let the new cider from sour apples (ripe, sound fruit preferred) ferment from one to three weeks, as the weather is warm or cool.
When it has attained to a lively fermentation, add to each gallon, according to its acidity, from one-half pound to two pounds of white crushed sugar, and let the whole ferment until it possesses precisely the taste which it is desired should be permanent.
In this condition pour out one quart of the cider, and add for each gallon of cider one-quarter ounce of sulphite of lime, not sulphate.
Stir the powder and cider until intimately mixed, and return the emulsion to the fermenting liquid.
Agitate briskly and thoroughly for a few moments, and then let the cider settle.
Fermentation will cease at once.
When, after a few days, the cider has become clear, draw off carefully, to avoid the sediment, and bottle.
If loosely corked, which is better, it will become a sparkling cider wine, and may be kept indefinitely long.

Plating

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Cookware for this recipe

Mortar and pestle
Chef's knife
Wooden spoon