64 ALCOHOL IN CIDER AND PliRRY. 



bottling, add a little more isinglass (half an ounce of the best 

 staple, well dissolved in a little bright Perry, for at least four or five 

 days), and whisk well twice a day with a birch rod. Let it stand in 

 the cask lo or 12 days, if the weather is cool, when it will generally 

 rack off bright and clear, and keep so. If it should not (for Perry 

 making is sometimes very troublesome) it must be racked again into 

 a fresh cask, and more isinglass used, as before. The best time for 

 botthng is April or May. 



Barland Perry is sometimes made without dropping through the 

 bags. The liquor from the mill is put into a strong cask, and bunged 

 down, and it generally turns out well." 



Mr. John JVatkins, Pomona Far/n, Withington, Herejord. — 

 '•' Perry Pears have their season of greatest perfection as well as 

 Dessert Pears. The early varieties should be brought straight from 

 the trees to the mill and ground at once. Some of the later varieties 

 however require to be stored till mellow, or the liquor will be 

 harsh. The pulp should be prepared soon after being ground, and 

 it is best to press all the juice through bags made of forfar shortly 

 afterwards. If this is properly done, it does not require treatment 

 afterwards with isinglass, the same as Cider, but will run bright from 

 the bags. The fermentation is often very ditificult to manage, and 

 requires careful watching. If the slightest signs of secondary 

 fermentation takes place, the liquor should be racked into a clean 

 cask, for if allowed to get on the fret, it soon loses its flavour. With 

 these exceptions the treatment required in making Perry is much 

 the same as in making Cider ; and the fermentation requires to be 

 regulated on the same principle, and very much in the same 

 manner." 



Alcohol in Cider and Perry. — Well fermented Cider of 

 good quality should contain from 5 to i o gallons of Alcohol to every 

 100 gallons of the liquor; and the French Chemists say as much as 

 1 2 per cent. Good Perry is stated to yield 7 per cent of spirit. The 

 practical rule for estimating the strength of the juice of Apples or 

 Pears, or indeed of all Saccharine unfermented liquors, is to allow 

 I per cent of Alcohol for every five degrees of density, as shown 

 by the Saccharometer. For the sake of comparison it may be here 

 added that of the grape vintage. Claret Wine of the first quality 

 should contain from 13 to 17 ; Sherry, from 15 to 20 ; and Port 

 Wine from 24 to 26 per cent of Alcohol. 



