Must, fresh from the press in autumn, can be kept without fermentation perfectly fresh, bright, and sweet for six to eight months by the addition of 1 to 1 1/2 ounces per 50 gallon, or of 3/4 ounce per 100 bottles. Sparkling Must requires an addition of 6 to 7 ounces of salicylic acid per 100 gallons. In the same manner all kinds of fruit-wine which, as is well known, soon turn sour, can be preserved by the addition of a similar quantity of salicylic acid. Must kept still for transport can at any time be set into fermentation by a slight addition of carbonate of soda and fresh yeast.
BEER.
Experiments made upon a large scale have placed beyond a doubt the remarkable properties of salicylic acid as a preventive of secondary fermentation and acidity in beer, and as a preservative of beer in a sound condition when sent out or exposed to the noxious influences of warm cellars, change of temperature, etc. The amount of salicylic acid required to produce the best effects in preserving beer varies according to the quality of the malt liquor; but half an ounce per barrel of 36 imperial gallons will be very generally found to answer the purpose well. The addition of the salicylic acid delays secondary fermentation in stock and export beers, which may then be kept for any length of time without becoming unsound or of unpleasant flavor. Less than a quarter ounce of the powder of salicylic acid per barrel of boiling wort strewn into the same while turning out will destroy or suspend the vitality of the false ferments, especially that of the lactic ferment, in the fermenting vats, and this not only without injury to the yeast cells, but keeping them free from parasitical growths. In this manner the fermentation will take a steadier course and enable the liquor to attain its perfection during the ensuing still fermentation in the cask, into which another quarter ounce or more of the acid is to be given per barrel a fortnight before racking. Stout, and in fact all beers for export to a hot climate, require rather more.
For long transports the acid in powder can be simply thrown into the export casks, in which it dissolves in the course of three days instead of a week, which is required by the cold beer lying quietly.
BOTTLED BEER NOT SALICYLATED IN THE CASK.
The clean bottles must be rinsed with a solution of 1 part of salicylic acid in 4 or 5 parts of spirit (free from fusel oil), which can be poured from 1 bottle to another. Or, a small pinch of the acid in powder is placed in every bottle before filling.
The corks should always be boiled in water containing 1 ounce to the gallon, which is also efficient in disinfecting tubes, taps, etc.
CIDER.
Dissolve 3/4 of an ounce of salicylic acid in a gallon of cider, and then add this amount to each barrel of cider. This is superior to any preparation of lime. The cider must be treated when fresh.