Do then thus:
Choose good Apples. Red streaks are the best for Cider to keep; Ginet-moils
the next, then Pippins. Let them lie about three weeks, after they are
gathered; Then stamp and strain them in the Ordinary way, into a woodden
fat that hath a spigot three or four fingers breadth above the bottom.
Cover the fat with some hair or sackcloth, to secure it from any thing to
fall in, and to keep in some of the Spirits, so to preserve it from dying;
but not so much as to make it ferment. When the juyce hath been there
twelve hours, draw it by the spigot (the fat inclining that way, as if it
were a little tilted) into a barrel; which must not be full by about two
fingers. Leave the bung open for the Air to come in, upon a superficies,
all along the barrel, to hinder it from fermenting; but not so large a
superficies as to endanger dying, by the airs depredating too many spirits
from it.
The drift in both these settlings is, that the grosser parts consisting of
the substance of the Apple, may settle to the bottom, and be severed from
the Liquor; for it is that, which maketh it work again (upon motion or
change of weather) and spoils it.
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