Champagne Cider No. 2

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.

Check Also

French Cider

After the fruit is mashed in a mill, between iron cylinders, it is allowed to …

Leave a Reply