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Classic
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page 459
Z.--Fruit Wine and Vinegar.
1. Apple Wine (Cider). When preparing fruit wines, great care and cleanliness
are necessary. All the utensils, such as tubs, casks, ladles, funnels, etc
should be of wood, stoneware or glass, because the acids corrode iron easily,
and they should never be used for any other purpose.
The fruit used in making wine must be ripe, but perfectly sound, tart and of
fine quality. Sweet apples are not good for wine. The apples can be of mixed
varieties, and juicy pears may also be mixed with them. About 1 1/2 cwt. of
fruit will make in the neighborhood of 10 gallons of wine. After all of the
vessels used for fermenting have been thoroughly cleaned, wash the fruit
carefully and throw it into baskets to drain. Pick over the apples, rejecting
any that are wormy or not perfectly sound. Mash the apples with a pounder in a
tub or heavy wooden trough. Do not take too many apples in the trough at once,
for then they will nob mash easily. Then put the mashed apples into a vat,
letting them stand until the next day, stirring occasionally so that the pulp
will absorb some of the oxygen from the air. If there should only be fruit
enough to make about 10 gallons, the juice can be pressed through a loose linen
bag; for greater quantities a press will be found necessary.
Let the juice run into a keg which has first been rinsed with hot and then with
cold water. The pressed pulp should be broken up, moistened with warm water and
then pressed again the following day. Both lots of juice are mixed together,
fill the keg and pour what is left of the juice into a keg. Put both keg and jug
to ferment in a place having a temperature of about 25 to 30 degrees.
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