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To Keep Cider Ssreet and Sweeten Sour Cider

From 1000 choice recipes, mysteries and disclosures, touching every branch of business (1866).

Source and licence

From 1000 choice recipes, mysteries and disclosures, touching every branch of business (1866), printed page 49, digitised by the Internet Archive: https://archive.org/details/1000choicerecipe00mell

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. To keep cider perfect, take a keg and bore holes in the bottom ' it;
  2. spread a piece of woolen at the bottom of it;
  3. then fill vdth clean sand closely packed ;
  4. draw your cider from a barrel ist as fast as it will run through the sand;
  5. after this put it in lean barrels which have had a piece of cotton or linen cloth svo by seven inches, dipped in melted sulphur and burned inkle of them, thereby absorbing the sulphur fumes (this process ill also sweeten sour cider) ;
  6. then keep it in a cellar or room there there is no fire, and add 1-2 lb.
  7. white mustard seed to ach barrel.
  8. If cider is long made or souring when you get it, bout 1 qt.
  9. of hickory ashes (or a little more of other hard-wood shes), stirred into each barrel, will sweeten and clarify it near- I equal to rectifying it as above, but if it is not rectified it must e racked off to get clear of the pomace, as, with this in it, it ill sour.
  10. Oil or whisky barrels are best to put cider in, or 1-2 t.
  11. sweet oil to a barrel, or a gallon of whisky to a barrel, or oth, may be added with decidedly good effects.
  12. Isinglass, 4 oz.
  13. ) each barrel, helps to clarify and settle cider that is not going ) be rectified.