Preparatory to
bottling cider
, it should always be examined, to see whether it is clear and sparkling. If not so, it should be clarified, and left for a fortnight. The night previous to bottling, the bung should be taken out of the cask, and the filled bottles should not be corked down until the day after; as, if this is done at once, many of the bottles will burst by keeping. The best corks should be used. Champagne bottles are the best for cider. When the cider is wanted for immediate use, or for consumption during the cooler season of the year, a small piece of lump sugar may be put into each bottle before corking it. When intended for keeping, it should be stored in a cool cellar, when the quality will be greatly improved by age.
2199. Cider Champagne
Cider, eighteen gallons; spirit, three pints; sugar, five pounds. Mix and let them rest for a fortnight, then fine with one pint of skimmed milk. Bottle in champagne bottles: when opened, it will be found to approach very nearly to genuine champagne.
2200. Properties of Cider
Cider is a pleasant and refreshing beverage, and with persons in good health is not unwholesome when drunk in moderation. By persons suffering from indigestion, however, it should be carefully avoided; nor should it be drunk by persons when they are overheated, as it is apt to cause colic and other disagreeable symptoms. Persons who suffer from rheumatism, or have a tendency to it should not drink cider.
Knowledge is the Wing whereby we Fly To Heaven.