To Keep Cider Sweet and Sparkling
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- two pounds of sugar
- one quart of the cider
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
Chef Wood
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- (Date of recipe, 1845) Let the new sweet cider ferment from one to three weeks according to whether the weather is cool or warm, longer if cool or one week if warm.
- When it has attained a lively fermentation, add to each gallon, according to its acidity, from one half to two pounds of sugar, and allow it to again ferment until the desired sweetness is reached.
- Pour out one quart of the cider and add for each gallon one-quarter ounce of sulphite of lime (anti-chloride).
- Stir the powder and cider until thoroughly mixed and return to the rest of the cider.
- Agitate well and briskly for a few minutes and then let the cider settle.
- The fermentation will cease at once.
- After a few days draw off the clear cider, bottle carefully, and cork well.
- Bottles with patent stoppers will be found most satisfactory.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon