Spirit cider

The most important of these are obtained from nut-fruits, e.g., kirsch-wasser or wild cherry spirit, prepared by distilling the fermented whole or crushed fruit, and Queisch, Zwetschenbranntwein and Slivovitz, derived from plums. Cider spirit is obtained by distilling the residues from this beverage. 

The coefficient of impurity varies from 350 to more than 1500 mgrms. and the esters preponderate greatly over the higher alcohols, so that the ratio, higher alcohols esters is always less than unity and thus different from that obtained with wine spirits. The same holds for cider spirit. 

The coefficient of impurity Of cider spirit is also very high, namely, 450-800 mgrms. -, here too the ratio, higher alcohols esters is very low. 

Eau-de-vie is the French name for brandy. It is used there in a rather broad sense and may embrace spirit distilled from wine, cider, perry, marc, cherries, plums or other fruit and also to mixtures of such spirits, or to a blend of any such eau-de-vie with any alcool d industrie" which is a name for either grain or beet alcohol. In view of this all-embracing nature of the term it is customary for a Frenchman to qualify his order for an eau-de-vie by specifying un fine," or fine champagne," or un cognac."... 

Spirit of hartshorn turns them blue. Therefore tea has not been dried on copper if an infusion of it is not turned blue by this mixture. Cider, being passed through brass pots, is detected by this experiment. 

Cider spirit and perry spirit (produced by distillation of fermented fleshy cider or perry) 1000 3.3... 

Gases have always been a mystery. Ancient humans saw bubbles of gas form when they brewed ales and spiced ciders from grain and fermented fruit. Some tribes believed intestinal gases were somehow connected to the spirit. When the spirit was unhappy, ill humors (sickness) would plague a person with an excess of gas. When naturally occurring pockets of natural gas from the earth were discovered, it was thought the earth s spirit was releasing the errors of the people upon the land. 

Devonshire colic in England (which was caused by apple cider made with lead apple presses) and the dry-bellyache of the West Indies (which was traced back to lead-contaminated spirits). Third, Fenner presented case-studies of colic-stricken individuals who improved once they stopped drinking city water or lead-contaminated soda water. One particularly unfortunate incident involved a large family on Magazine Street. First reported by another physician in New Orleans, four children in the home died from convulsions, and a fifth developed convulsions and paralysis of the leg. This family used a lead cistern to collect rainwater and a large amovmt of lead was fovmd in the water from the cistern. ... 

Mariette I, Schwarz E, Vogel RE (1991) Characterization by plasmid profile analysis of acetic acid bacteria from wine, spirit and cider acetators for industrial vinegar production. J Appl Microbiol 71 134-13 8... 

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