Champagne cider is made as follows:
To five gallons of good cider put three pints of strained honey, or one and one-eighth pounds of good white sugar. Stir well and set it aside for a week. Clarify the cider with one-half gill of skimmed milk, or one teaspoonful of dissolved isinglass, and add one and one-half pints of pure spirits. After two or three days bottle the clear cider, and it will become sparkling. In order to produce a slow fermentation, the casks containing the fermenting liquor must be bunged up tight. It is a great object to retain much of the carbonic gas in the cider, so as to develop itself after being bottled.