48 On Cyder making. 



Answer. When cyder is drawn off and put into 

 cleansed casks, a certain ebullition pervades the liquor, 

 and while that continues, the bung is laid loose on, 

 and the gimblet hole left open until it subsides ; when 

 the bung may be closed tight, and the gimblet hole 

 gradually, but not perfectly tightened before the ebul- 

 lition has entirely ceased. 



Qiiery 12th, How do you prevent the acetous fer- 

 mentation or check it if commenced ? 



Ansrwer, To prevent the acetous fermentation, is 

 answered in question ten ; as to checking it if com- 

 menced, the only method I know of is to put the cy- 

 der on the fire in kettles, to boil it gently, so as to raise 

 the floating particles of pumice into a scum on the 

 surface of the liquor, to be scummed off till the rising 

 ceases, then to be returned hot into the cask, previous- 

 ly well cleansed and bunged up tiglit ; this liquor will 

 afford a pleasant drink, during the months of May, 

 June, and perhaps July, but will not keep good through 

 the summer. 



Qiiei'y ISth, Do you fine cyder; if so, at what 

 time, and with what fining ? 



Answer . We do fine cyder, and the time is, after 

 the ebullition, which succeeds the second racking is 

 completely subsided, we then draw off some gallons 

 of cyder, proportioned to the quantity of cyder to be 

 fined, into some vessel, to this we add of isinglass, 

 pounded and unraveled into shreds, about two ounces 

 to the hogshead, containing 112 or 115 gallons, the li- 

 quor with the isinglass, is frequently stirred up for three 

 or four days, so that it is completely diluted into a 

 thin jelly, it is then strained through a fine hair sieve, 



