1. For each barrel of sweet cider, sterilize one two-quart Mason jar by washing thoroughly and boiling for five minutes in clean water.
2. Cover the top of the jar with a single layer of clean muslin or cheese cloth just removed from boiling water and secure it in place by a string tied about the neck of the can.
3. Select 6 or 8 medium sized ripe apples; pare and quarter or slice them; add one quart of water and boil till soft; strain liquid through clean cloth while hot into Mason jar, first removing the cloth covering from the top.
4. Make up the volume of liquid to approximately one quart with boiling water; add 4 tablespoonfuls of sugar and replace the cloth immediately.
5. When the liquid has cooled thoroughly, partly remove the cloth covering and add the contents of the culture bottle marked "Yeast." Replace the cloth. Just previous to opening the culture bottle, shake thoroughly and immerse the lip and cork only, ten second in boiling water. Do not touch the lip while removing cork.
6. Keep the jar in subdued light at a temperature of 75 degrees F. to 90 degrees F. After two to four days the foaming characteristic of alcoholic fermentation should appear.
7. After four to six days, add the entire contents of the yeast jar to the barrel of freshly made sweet cider. The barrel must not be more than two-thirds full; it should be placed on its side, and the bung-hole be left open, or, better, plugged loosely with a tuft of clean cotton batting.
8. Keep the barrel at 75 degrees F. to 85 degrees F.
[Page 15]