The best method of keeping it, is to put it up in dry
saw-dust, which will keep it in a due temperature of heat, without the
colour's subsiding, unless you have laid a high colour on it, which,
by long keeping, will subside in the same manner port-wine doth in
bottles. For 'tis impossible to set a colour on cyder so strong, as
to have it stand the bottle more than twelve or eighteen months, at
farthest. The natural colour will change but little in a much longer
time.
What I have said of the sweet-making-business, (which I have been
constantly concerned in for more than twenty years) is principally
relating to fermentation; for it is in all kinds of made-wines the
chief thing to be observed. I shall just take notice here of one or
two things, by way of caution.
If your fruit be candied, the best way to clean them is by bagging,
and then you may easily take the stems from them.
It is very seldom that the fruit is all of the same goodness, I would
therefore recommend, that the best fruit be made separate from the
ordinary, it being easy, and much more prudent, to mix the liquors to
your palate, than to run the hazard of making the good fruit with the
bad, a small quantity of which will sometimes spoil the flavour of the
liquor, and turn it acid.
As to the method of brewing malt-liquors, I shall only here observe,
that the practice of boiling the wort so long as is often done, is
very injudicious.
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