The Cider Makers' Hand Book: A Complete Guide for Making and Keeping Pure Cider |
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acetous albumen alcoholic strength amount analyses apple juice average barrel bottles bottom bung bung-hole carbonic acid cask cellular tissue cent champagne wine charcoal cheese cider and wine cider or wine cider-making clarifiers clean Cloth contains cool cork degree dissolved effect ethers extractives fiber filter filtration Filtre Rapide fluid fluid ounce French fruit juices gallon gelatine glass glycerine grape heat hopper Illustrated inches isinglass latter less liquid Malic acid means method mill and press mucilaginous neutralize obtained odor ounces parenchyma Pasteurized pectin perfect perfectly pomace portion potash pounds practical press-cloth prevent produced proportion pulp pure purpose quantity racked remain removed ripening saccharine strength saccharometer soda standard solution strainers substances sufficient sugar sulphurized sulphurous acid surface sweet tannin tartaric acid taste temperature THOMAS SHAW tion varieties of apples vinegar vinous fermentation wine and cider wine or cider wine-making Winesap wood