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Show Concerning Cider. fecure it is fo far of the fame temper with the firlt bottle. And then tilt the Veffels but draw no more inthree or four hours at the leaftafter, and fet them by themfelves, that fo, if you pleafe, you may three or four days after pour them off into other bottles, and leave thegrofs behind: And by this means though you havea lefs number ofbottles of Cider than youhad, yet this will continue good, and neither be apt to fly, nor have a fediment in the bottle, which after the firft gla/sis filled will render all the reft of the bottle thick and muddy. Byall this which I have faid, Ithink ic may be made out that thofe perfons which I mentioned in the end of the laft Paragraph, that fometimes had Pepin-cider better than ordinary, and indeed then they could make again, were beholding to chance for its either that their Apples were not fo full ripe at that as at other times, and fo not bruifed into fo {mall parts; but thefermentation was ended inthe Vefel, and the Lee being then grofs fetled before the Cider had fermented fo leng as to behard. Or elfe, by fome Accident they had not putit fo foon into the Veffel, bur that in part it was fetled before theyput it up, and the grofleft part of the Lee left out of the Veffel. Or elfe, the Bung being left open fome part of thefpirits eva po- rated ; and that made the fermentation the weaker, and to laft the lefs time. Or elfe, they putit up'in fuch a feafor that the weather continued cold andfrofty till thefermentation was quite over; and then it having wrought the lefstime, and withthe lefs violence, it remained more pleafant and rich than otherwife it would have cone. Nowfor the time of making Pepiz-cider, I chufeto doit in the beginning of November, after the Apples bad been gathered and Jaid about three weeks or more in the /oft, that fo the Apples might have hada little time tofweat in the houfe before the Cider was meade, but not toomuch 3 forif they benot full ripe before Concerning Cider. fpective fruitis inthe fame condition that Ibefore diredted that the Winter-pepin fhould be. Nay, even in the making of that Cider, you are not tied to that time ofthe year to make your Cider 5 but as the condition of that particular year hath been, you may make your Cider one, two, three or four weeks Jater$ but it will be very feldomthat youfhall need to begin to make Kentifh-pepinCider before the beginning of November, even inthe molt Sontherm parts of Exgland. The next thing I fhall mention, is, the ordering of your bottles after they are feds for in that confifts no {mall part of caufing your Cider tobein a jutt conditionto drink: For, if it does ferment too muchinthe bo#tle, it will not be fo convenient to drink, neither for the tafte, nor wholfomnefs; andif it ferment not at all, ic will want thatlittle fret which makesit grateful to mott Pa- lates. In ordertothis, you muft obferve, firft, whether the Cider werebottled too early, or too late, or inthe juft time: If tooear- ly, and that it hath too much ofthe flying Lee in it, thenyou mutt keep it a3 cool as you can, that it may not work too much, and if fo little that you doubt it will not work at all, or toolittle; you mult by keeping it from the inconvenience of the external air, endeavour to haften andincreafe the fermentation. And this Ido, byfetting it infazd to cool, and by covering the bottles very well with firaw, whea I would haften or increafe the fermentation. Andif I find the Céder to bave been bottledin its juft time,then I ufe xeither, in ordinary weather 3, but content myfelfthatit {tands ina clofe and cool Cellar) either upon the ground, or uponfhelvess faving in the time that 1 apprehend. frof?, I cover it with firaw, which I take off as foon as the weather changeth; and confequently aboutthetimethat the cold Eaft winds ceafe 3 which ufually with us, is in the beginning of4pri/; I fet my bottles into fand up tothe necks. Andby this meansI have kept Pepin-cider without changetill September, andmight have keptit longer, if my {tore they be gathered, and not fuffered to lyea while in the beap, the . hadbeen greater: For bythat time the heats were totally over, Cider will not be fo pleafant 5 and if they be too ripe when they are gathered, or lye too long inthe heap, it will be very difficulc tofeparatethe Cider from thegrofs Lee before the fermentation be- done to preferve Cider, if notinit’s original fweetnefs, yet to ler gins: and inthat cafe it will work fo long, that when it fixes the Cider will be hard; for when the Apples are too mellow , they break into fo final] particles, that it will be long before the Lee fet- tles byits weight only : and then the fermentation may begin before it be feparated, andfo deftroy your intention oftaking away the grofs Lee. And if the Apples be not meow enough, the Cider will not befo pleafantas it ought to be. This being {aid forthe time of making the Pepix-Cider, may (intatis mutandis) ferve for all other forts of Summer fruit 5 as the Kentifh-codling, Adarigolds. Gilly-flowers, Summer-pearmains, Summer-p pins , Holland-pepins , Golden-pepins, and even Winter- and confequently, the caufe of the turn of Cider. Having now declared what is (according to my opinion) to be it lofe ds little as is poffible 5 I fhall now fall upon myfifth Afertion, whichis, that it is probable that fomewhat like the former Method may in fome degree mend Hard-Apple-cider, Perry, or adrink made of the mixtures of Apples and Pears; and not impoflible that fomewhat of the fame nature may do goodto French-wines alfo. Firft, for Freach-wines, I think what Ihave in the beginning of this difcourfe declared, asthe hint which firft put me upon the conceit, that the over-fermenting of Cider was the canfe that it loft ofits original {weetnels (viz. the making of three forts of Wine, of one fort of Grapes) isa teftimony that the firft fort of of the year , yet they muft be made at the time when eachre- Wine hath but little of the grofs Lee, and confequently, ferments but little, nor lofeth but little of the original {weetnefs 5 meh {pective makes pearmains, For though they muft not be madeat the fame time |
