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PRACTICE OF FERMENTATION : PERRY ; ORCHARD BRANDY. 
The time over which sensible fermentation should extend is necessarily variable, since it 
depends on the density or richness of the fruit, and the temperature of the air. It is most 
favourable when it is active and regular, but if it is too violent the liquor will overflow and waste, 
and if it is too slow, it will be imperfect and develop the desastrous “ after-fermentations.” 
“ Perry is the next liquor in esteem after Cyder, 
in the ordering of which, let not your pears be over 
ripe before you grind them ; and with some sort of 
pears the mixing of a few crabs in the grinding is of 
great advantage, making Perry equal to the Redstreak 
Cyder.” Mortimer. 
The manufacture of Perry in its earlier stages differs somewhat from that of Cider. The 
fruit contains more Sugar and Mucilage. The must after pressure is allowed to remain in open 
vessels, lightly covered, to undergo active fermentation. As soon as this has subsided, the liquor 
between the upper and lower lees should be sufficiently bright to be drawn off and treated as in the 
case of Cider : but as a matter of fact Perry can seldom be made so easily. The amount of 
Mucilage renders it necessary, almost invariably, to follow the tedious process of dropping it through 
bags carefully made of a rather course flaxen material, called “ forfar.” The liquor must be stirred 
up each time the bags are filled, for the more turbid it is, the brighter it will run through the bags 
when the process is carefully managed. The filtered liquor is put forthwith into hogsheads. From 
one to two ounces of isinglass, previously dissolved in some of the cold liquor, is added to each 
hogshead, the amount varying according to the condition of the liquor. 
The casks are generally placed on their sides, but some think it is more safe to place them 
on end, but in either case a considerable ullage, to the extent of at least a couple of gallons is left. 
Then close up tightly to exclude the air, cement the bung, but leave a vent tube through it, the 
one end open in the ullage space, and the other end bent down and dipped into a cup of water 
as before explained. Should the Perry remain quiet for a week the bent tube may be removed, 
and the hole it passed through, quickly and effectually closed, or as is sometimes done, the tube 
may be allowed to remain until Spring. If it should not remain quiet, and syphon racking become 
necessary, it would be a great misfortune for the Perry. 
Orchard Brandy.—A spirit may readily be obtained from the refuse of Apples and Pears 
when it may be thought desirable to do so, just as it is from that of grapes after wine making. 
The cakes from the press are added to the lees on the first racking with a sufficiency of water and 
refermented. As soon as the active fermentation is over and the lees settled to the bottom, the 
spirit may at once be distilled from the fluid portion, or it may of course be distilled from the 
first fermentation of the fruit. The distillation should be effected by means of the water bath, or 
the brandy will have a burnt rancid taste. The brandy will vary in flavour and in strength 
according to the goodness of the fruit, and the care which has been taken in its manufacture. 
In the early part of last century an extraordinary Cider was made which received the name 
of “ Royal Cider,” and during the wars with France was extolled to the skies as eclipsing the finest 
