To every gallon of apple juice, immediately it comes from the press,
add 2 lbs. of common loaf sugar; boil it as long as any scum rises,
then strain it through a sieve, and let it cool; add some good yeast,
and stir it well; let it work in the tub for two or three weeks, or
till the head begins to flatten, then skim off the head, draw it
clear off, and tun it. When made a year, rack it off, and fine it
with isinglass; then add ½ a pint of the best rectified spirit of
wine, or a pint of French brandy, to every 8 gallons.