340 VINEGAR, CIDER, AND FRUIT-WINES. 



bung-hole, the cider is again racked off into other barrels whereby 

 fermentation is, of coarse, interrupted. The distinguishing char- 

 acteristic between the fermentation of wine and cider may here be 

 referred to. Wine is allowed to completely ferment without 

 interruption, but the fermentation of cider must be checked at a 

 certain time as otherwise acetic acid commences to form, the pro- 

 gressive development of which would in a year render the cider 

 unfit to drink. For the preparation of cider on a large scale 

 skill in handling the must areometer is absolutely necessary, and 

 care should be had not to allow the entire content of sugar to be 

 converted into alcohol. Generally speaking cider must be racked 

 three times, but each time only when the previously mentioned 

 white bubbles appear at the bung-hole. Where the barrels can 

 be placed in a cellar having a temperature of 32 F., or not much 

 above it, fermentation can be readily checked. Such cellars 

 being, however, rare, recourse must be had to artificial means to 

 effectually prevent any further fermentation. Various methods 

 have been practised with a view to accomplish that object, one of 

 which was to thrust a lighted sulphur match into the bung-hole 

 of the barrel. This method is, however, but little used at the 

 present time. Another plan which can be recommended is to 

 submerge in the barrel ground brown mustard-seed tied in a bag. 

 But the most effectual method, and which is generally used by 

 professional cider makers, is to add from J to J oz. of sulphite of 

 lime to each gallon of cider in the barrel, first mixing the powder 

 in about a quart of the cider, then pouring it back into the barrel 

 and giving it a thorough shaking or rolling. The sulphite of 

 lime must be used, and not the sulphate. It will preserve the 

 sweetness of cider for many years, but care must be had not to 

 use too much, as otherwise it will impart a taste of sulphur to the 

 cider. 



For the preparation of very fine cider throw J Ib. of white 

 sugar into the barrel and suspend a bag of raisins in it by 

 squeezing one corner between the bung and bung-hole. 



The oiling process is another method of checking fermenta- 

 tion. It consists in pouring into the bung-hole of a barrel about 

 half a pint of sweet oil. The oil should be warm when poured 

 in to enable it to spread in a thin coat over the surface and keep 



