C.
The _Cyder-Maker's_ Instructor.
Let your fruit be as near the same ripeness as possible, otherwise the
juice will not agree in fermenting. When they are properly sweated,
grind and press them; and as soon as you have filled a cask, if a
hogshead, which is one hundred and ten gallons, ferment it as follows;
and if less, proportion the ingredients to your quantity.
A FERMENT for CYDER.
To one hogshead of cyder, take three pints of solid yest, the mildest
you can get; if rough, wash it in warm water, and let it stand 'till
it is cold. Pour the water from it, and put it in a pail or can;
put to it as much jalap as will lay on a six-pence, beat them well
together with a whisk, then apply some of the cyder to it by degrees
'till your can is full. Put it all to the cyder, and stir it well
together. When the ferment comes on, you must clean the bung-holes
every morning with your finger, and keep filling the vessel up. The
ferment for the first five or six days will be black and stiff; let it
stand till it ferments white and kind, which it will do in fourteen or
fifteen days; at that time stop the ferment, otherwise it will impair
its strength.
To stop the FERMENT.
In stopping this ferment, which is a very strong one, you must first
rack it into a clean cask, and when pretty near full, put to it three
pounds of course, red, scowering sand, and stir it well together with
a strong stick, and fill it within a gallon of being full; let it
stand five or six hours, then pour on it as softly as you can a gallon
of English spirit, and bung it up close; but leave out the vent-peg
a day or two.
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