376 FRUIT WINES. 



Cider. Sweet apples, and those generally not the 

 best, are used for this ; they are crushed, and what is 

 expressed is mixed with water, and crushed again in 

 order to make a second kind. Apple-juice contains, 

 on an average, 12 per cent, sugar. The juice ferments 

 slowly, and effervescing wine may be prepared from it 

 by bottling it before it has finished fermenting. 

 Bohemia and the North of Prance are cider countries. 



Perry. Pear-juice has, on an average, scarcely 

 8 per cent, sugar, and, if no sugar is added to it, gives 

 an insipid wine. Apple and pear-juice are often 

 mixed, and allowed to ferment together. 



Plum-wine. Plum-juice may contain 20 per cent- 

 sugar. The juice is not always expressed, but the 

 plums are pounded, or allowed to ferment together. 

 The wine is then of an ugly brown colour. 



Cherries. Sweet cherries may contain 18 per cent., 

 other kinds less. This wine is also prepared, not from 

 the juice alone, but from the crushed fruit freed from 

 kernels. 



Currant-wine. The juice contains about 12 per 

 cent, sugar. Black, white, and red currants are used 

 for this wine. Their great acidity and small saccha- 

 rine contents render the addition of sugar necessary ; 

 but when it is added largely, a strong, but unwholesome 

 wine, is obtained. 



Raspberry -wine. The juice may contain 10 per 

 cent, sugar, but the wine is too acid. 



Birch, maple, and cocoa-nut wine are obtained by 



