342 VINEGAR, CIDER, AND FRUIT-WINES. 



The cider being protected from further fermentation by either 

 one of the above-mentioned methods is allowed to lay undisturbed 

 until April, when it can be bottled or for quick consumption 

 tapped from the barrel. But before being offered for sale it has 

 to be clarified like other wine. According to the old method 

 this was done with isinglass, 30 grammes of which were allowed 

 for each barrel. This quantity was dissolved in J liter of cider 

 over a moderate fire and the solution when cold poured with con- 

 stant agitation into the barrel. Drawing off can be commenced 

 after eight days. 



A better mode of clarification, Avhich at the same time increases 

 the purity of the taste of the cider, is as follows : For each barrel 

 of 30 gallons take 4 Ibs. of fresh wheat bran, and after washing 

 it twice in hot water to remove all soluble substances, press out 

 thoroughly. Now dissolve about 2 drachms of alum in a bucket- 

 ful of hot water and pour the solution upon the bran. After 6 

 to 8 hours take the latter from the alum water and press as be- 

 fore. The bran is best used before the cider is racked off for the 

 third and last time. Stir it into the cider and then draw off the 

 latter through a fine strainer into the actual storage barrel. The 

 cider first passing through the strainer is generally somewhat 

 turbid, and must be poured back until it runs off clear. 



In France the cider is generally clarified by dissolving 60 

 grammes of catechu in 1 liter of cider and adding the solution to 

 1 hectoliter of cider, with constant stirring. The tannin thus 

 added precipitates the albuminous matters, the result being a 

 clear cider which will not blacken in the air. 



Cider intended for export must be made somewhat richer in 

 alcohol, which is generally done by adding sufficient French 

 brandy to increase its content of alcohol 2 per cent. Sometimes, 

 also, i Ib. of sugar for every 2 quarts of juice is added during 

 fermentation. For shipping to tropical countries experiments 

 might be made with salicylic acid, adding it in the same propor- 

 tion as to beer, which is for beer sent in barrels 20 grammes per 

 hectoliter, and for bottled beer 15 grammes. 



There are several methods of improving the taste of cider, but 

 they are rather questionable, because tastes differ, and what 

 might be considered an improvement by one would be declared 



