Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/39



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.

Take twelve pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound one-half pint of water. Let them steep ten or eleven Rh