How to make Cyder

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
40.0 gallons
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (14)
  1. Take half of your bruised apples and squeeze them to get the juice.
  2. Pour the juice from the squeezed apples onto the remaining bruised, but not squeezed, apples in a tub with a tap at the bottom.
  3. Let the juice remain on the apples for three to four days.
  4. Pull out the tap and let the juice run into another vessel.
  5. If the juice runs thick, pour it back onto the apples until it runs clear.
  6. As you collect a quantity of clear juice, put it into your vessel, but do not force the cyder; let it drop naturally.
  7. After the sides of the vessel begin to work, take a quantity of isinglass (an ounce for forty gallons).
  8. Infuse the isinglass into some cyder until dissolved, using one quart of cyder per ounce of isinglass.
  9. Pour the dissolved isinglass mixture into the vessel and stop it close for two days or slightly more.
  10. Draw off the cyder into another vessel.
  11. Repeat the drawing off process until the cyder is free from sediment that may cause fermentation.
  12. After Christmas, you may boil the cyder.
  13. To make a small cyder, pour water on the apples and press them.
  14. If the small cyder is thick and muddy, use isinglass dissolved over the fire until it becomes jelly to clarify it.
Original Text
How to make Cyder. YOUR apples being bruised, take half of your quantity and squeeze them, and the juice you press from them: pour upon the other half bruised, but not squeezed, in a tub for the purpose, having a tap at the bottom; let the juice remain upon the apples three or four days, then pull out your tap, and let your juice run into some other vessel, let under the tub to receive it; and if it runs thick, as at the first it will, pour it upon the apples again, till you see it run clear: and as you have a quantity, put it into your vessel, but do not force the cyder, but let it drop as long as it will of its own accord: having done this, after you perceive that the sides begin to work, take a quantity of isinglass, an ounce will serve for forty gallons, infuse this into some of the cyder till it is dissolved; put to an ounce of isinglass a quart of cyder, and when it is dissolved, pour it into the vessel, and stop it close for two days, or something more; then draw off the cyder into another vessel; this do so often till you perceive your cyder ever to be free from all manner of sediment, that may make it ferment and fret itself: after Christmas you may boil it. By pouring water on the apples, and pressing them, you may make a pretty small cyder: if it be thick and muddy, by using isinglass you may make it as clear as the rest; you must dissolve the isinglass over the fire, till it be jelly.
Notes
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