Champagne Cider No. 2

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Pre-Pasteur Recipes

Cider

Thursday, 18 March 2010 12:24

One hogshead good pale vinous cider, three gallons proof spirit (pale), fourteen pounds honey or sugar. Mix, and let them remain together in a temperate situation for one month; then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk. This will be very pale; and a similar article, when bottled in champagne bottles, silvered and labeled, has been often sold to the ignorant for champagne. It opens very brisk, if managed properly.

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