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Cider and Making Cider Wine

How to Make Good Cider.

THE process of making cider varies in different places, but in every case essentially consists of: the collection of the fruit; the expression and fermentation of the juice; and the storing and management of the fermented liquor. Mixed apples make good cider, but all of one kind will make better. The most scrupulous cleanliness must be observed from first to last, as the least impurity injures the flavor. First, the barrels into which the cider is to be placed should be thoroughly washed out, and fumigated with sulphur, as follows: tear some cotton rags into strips, dip the strips into melted sulphur, set them on fire, introduce them through the bung-hole, and fasten the ends there by inserting the bung: this will do it effectually. Every article connected with the process, such as the mill, the funnels, press, tubs, etc... should also be thoroughly cleansed. The apples must be picked over and wiped clean of dirt. If any are part rotten, cut out the decayed part, or throw away the apple altogether. They may then be put in the mill and ground to a fine pulp.

The common way of laying up a cheese of pomace with wet straw has several disadvantages, particularly (212)