. Cyclopedia of farm crops. Farm produce; Agriculture. WINE, CIDER AND VINEGAR 183 wines. The Rhine wines are dry and usually white, although sometimes red. Sherries, named from Xeres, Spain, are "fortified" wines ; that is, they have added to them some alcohol in excess of that produced by fermentation in order to prevent deterioration. This treatment is not uncommon with sweet wines. II. Cider The production of cider is fundamentally like that of wine, the fermentation being of the same character. Cider-making, however, is not so extensively a commercial enterprise as is wine- maki
. Cyclopedia of farm crops. Farm produce; Agriculture. WINE, CIDER AND VINEGAR 183 wines. The Rhine wines are dry and usually white, although sometimes red. Sherries, named from Xeres, Spain, are "fortified" wines ; that is, they have added to them some alcohol in excess of that produced by fermentation in order to prevent deterioration. This treatment is not uncommon with sweet wines. II. Cider The production of cider is fundamentally like that of wine, the fermentation being of the same character. Cider-making, however, is not so extensively a commercial enterprise as is wine- making. A certain amount of bottled cider, "cham- pagne cider," and the like, is to be found in the market, however. In cider-making, much depends on Ihe character of the fruit used. Not all of apples are equally well adapted to cider-making. Varieties like the russet and crab, which are apparently high in tannins, appear to be best adapted for this purpose. Many other varieties will produce excel- lent cider, however. For the preparation of good cider, the fruit should be mature, clean and free from bruises or decayed spots. These spots always contain cells of molds which may exert an unfavorable influence on the fermentation or by their own fermentative action give to undesirable products. Accord- ing to some authorities, the fruit should be allowed to remain on the trees as long as , and then piled up for a sufficient time to allow a sweating process to take idace. This is supposed to cause uniformity and completeness of ripening. The fruit is next ground or crushed and the pulp reduced to a fine state of division, in order that the cells may give up their burdens of saccharine juice. Pressure is then applied to this mass of pomace, as it is called, and the more or less colored sweet cider or juice is thus secured. The color depends to a great extent on the time during which the pulp is exposed to the air before pressing, as certain components of
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