cyder

/ ˈsaɪdə /

noun

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It is supposed that the first growths of Normandy afford still the best specimens of cyder.

When the must of the apples is weak or sour, good cyder cannot be made from it without the addition of some saccharine matter.

The cyder procured by the first expression is called cyder without water.

Spirit puncheons preserve cyder better than any other, but in all cases the casks should be well seasoned and washed.

The liquor thus obtained furnishes a weaker cyder which will not keep, and therefore must be drunk soon.

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