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Show Concerning Cider. e ther did not (or that they had reafon to doubt.saat it oulda work or ferment {trongly enough, they have ufed to putin the flard or fome other thing of like nature to increafe the fermenta ee that whichin Cider of Pepins hath beenacaufe of arctter fermentation than in Cider of Hard- Apples, being bark He a eer the former method, is this, that the Pepims being a fofter fruit af in the 24U bruifed into fmaller particles than the cra tortt a Apples 5 and confequently more of thofe fall BADRoe | ne on er in the Pepin-Cider than in the Cider of Hard-apples, & ich caufeth a ftronger fermentation , and (according to my pune principle) a greater lofs of the native {weetnefs than a a Hard- appze-cider 5 and not only fo, but the Lee of the Hard- apple- cider being compounded of greater particles than the Lee of the Pepin-cider,every individual particle is init felfof a greater weight thanthe particles of the Lee of the Pepin-cider and confequently Concerning Cider. & Tojuftifie my fourth Afertion, and thewa atethod howto cure theinconveniency which happensto Pepin. cider by the over-working, I mutt firft take notice of fome things which I have been of ten told concerning Wize, and which indeed gavem e thelight ro know what was the caufe which had made Pepin-cider that had wrought long, ard when it came to be clear again. The thio I mean, is, that in diversparts,and even in France they make three Jorts of Wine out of one and the fame Grapes 5 that is, theyfirft take thejuice of the Grapes without any more prefling than whac comesfrom their own weight in the Mat, and the bruifin g they have in putting into Veflel, which caufeth the ripeft of thofe Grapes to break, and the juice without any preffling at all makes the pleafanteft and moft delicate Wixe: And if the Grapes were red, then isthisfirlt Wine very pale. The fecond fort they prefs lef apt to rife upon fmall motions, which produceth this effed 5 alittle, which makesa redder Wine, but neitherfo pleafant as the firft, norfo harfhasthelaft, which is made by the utmoft pre{> unlefs the Veffel be ftirred, it feldom falls to a fecond Sfermaentati- and of deeper colour than either of the other two. that when the fermentation of the Hard-apple- cider is once over, on, butin Pepin-cider it isotherwile For if the grofs Lee be till remaining with the Cider, it needs not the motion of the Veffel to caufe a new fermentation, but every miotion of the Air by a changeof weather from dryto moift will caufe a new fermentation, and confequently makeit work till it hath deftroyed it felfby lofing its native {weetnefS. And this alone hath been the caufe, why commonly whenthey broach their Pepin:cider theyfind it fo unpleafant, that generally the Hard-apple-cider is preferred beforeit, although at firft it was not fo pleafant as the Pepin-cider. Yet after this mifchief hath prevailed over the Pepin-cider, itis no wonder to find the Hard-apple-cider remaining not only the ftronger, but eventhe more pleafant tafted. This tome feems fatisfactory for the difcovery of the cau/e, why in Herefordfhire the Hard-apple-cider is preferred before the Pepin-cider. But perhaps it may by fome be objected, that they have before the tex years, in which youpretend you found this to be the caufe of {poiling the Pepin-cider , been in Herefordfhire, and talted the belt cider that Country did afford 5 and yet it was not like the Pepin-cidur they had before then tafted in other parts. Tothis I do axfwer, at prefent, briefly, that by fome miftake, or chance, the maker of this Pepin-cider, which proved good, had done that, or fomewhat like that, which under the next Afertiox I fhall fet down, as a Method tocure the inconveniences which happen to Pepin-cider, bythe fuffering it to ferment too often, or too ftrongly 5 bur till that be explained it would be improper to fhew more fully what thefe particular accidents might poflibly be, which (without the intention of thofe perfons which made the Cider) caufed it to prove much better than their expectation, or indeed better than any could afterwards make: they poffiblyaffigning the goodnefs of that Cider to fomewhat that was not really the caxfe of thae effet. a fing of the very skins of the Grapes, and is by much more harfh, Now I pre- fume the canfe of this (at lea(t in part) tobe, thatinthe firtt fort of Wize, which hath little of the fubftance, befide the veryjuice of the Grape, thereis little Lee, and confequentlylittle fermentation; and becaufe it doth not worklong, it lofeth but little of the ori- ginal {weetnefsithad: The fecond fort being alittle more prefled hath fomewhat more of the fubftance of the Grape addedto the juice; and therefore having more of that part which caufeth ferentation put with it, ferments more ftrongly, and is therefore, when it hath done working, lefs pleafant thaathe firft fort, which wrought lefS. And for the fame reafon the thirdfort being moft of all prefled, hath moftof the fubftance of the Grape mingled with the Liquor, and worketh the longe(t but atthe end ofthe working whenirfettles and is clear, it is much more harfh than either of the two firft forts. The thought of this made me firft apprehend that the fubftance ofthe Apple mingled with the juice, was the caule offermentation, which is really nothing elfé but an endeavour of the Liquor to free it felf from thofe Heterogeneous parts which are mingled withir = And where there isthe greateft proportion of thofe diffimilar parts mingled with the Liquor, the endeavour ofNature mult be the {tronger, and takeup more time to perfect the feparation : which whenfinifhed leaves all the Liguor clear, and the grofs parts fettled to the botrom of the Veffel which we callthe Lee. Nor did this apprehenfion deceive me; for whenI began (according to the Afethod which I fhall hereafter fee down) to feparate a confiderable part of the Lee from the Cider beforeit had fermented, | found it toretain a very great part of its original {weetnefs, more than it would have doneif the Lee had not been taken awaybefore thefermentation 3 and this not once, but conftantly for fever years. Now the Afethod which I ufed, was this: When the Cider was firft {trained, I put itintoa great Vat, and there let it ftand swenty four hours at lealt (fometimes ai if the Apples were moreHips G 2 han |
