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Domestic Wines (To Take Away the Ill Scent)

To Take Away the Ill Scent of Wines. shells and crab's claws, burnt into powder, 1 oz.

Bake a long roller of dough, stuck well with of each to every 10 galls. of wine; then strain out cloves, and hang it in the cask.

To make Wine Sparkle like Champagne.

Take great care to rack off the wine well, and in March bottle it as quickly as possible. The bottles must be very clean and dry, and the corks of the best sort, made of velvet or white cork. In 2 months' after, the wine will be in a fine condition to drink.

To Clear Foul or Ropy Wines.

Take oz. of chalk in powder, oz. of burnt alum, the white of an egg, and 1 pint of springwater. Beat the whole up in a mortar, and pour it into the wine; after which, roll the cask 10 minutes; and then place it on the stand, leaving the bung out for a few days. As soon as the wine is fine, rack it off.

Or, take 1 oz. of ground rice, oz. of burnt alum, and oz. of bay-salt Beat the whole up in a mortar, with 1 pint or more of the wine, pour it into the cask, and roll it 10 minutes. The cask must be bunged up for a few days. As soon as such wine becomes fine, rack it off.

Or, bring the cask of wine out of the cellar and place it in a shady situation to receive the circulation of the air, and take out the bung. In 3 weeks or a month rack it off into a sweet cask, which fill up, and put into the wine 1 oz. of cinnamon, in the stick; and bung it up tight. Another Method.

Tap the cask, and put a piece of coarse linen cloth upon that end of the cock which goes to the inside of the cask; then rack it into a dry cask to 30 galls. of wine, and put in 5 oz. of powdered alum. Roll and shake them well together, and it will fine down, and prove a very clear and pleasant wine. To Correct Green or Harsh Wines.

Take 1 oz. of salt, oz. calcined gypsum, in the liquor through a sieve, and when cold put it into wine of the same sort, and it will give it a pleasant lively taste. A lump of unslaked lime put into the cask will also keep wine from turning sour.

Fining.

Many wines require fining before they are racked, and the operation of fining is not always necessary. Most wines, well made, do not want fining; this may be ascertained by drawing a little into a glass from a peg-hole.

One of the best finings is as follows: Take 1 lb. of fresh marsh-mallow roots, washed clean, and cut into small pieces; macerate them in 2 qts. of soft water for 24 hours, then gently boil the liquor down to 3 half pints, strain it, and when cold mix with it oz. of pipe-clay or chalk in powder; then pour the mucilage into the cask, and stir up the wine so as not to disturb the lees, and leave the vent-peg out for some days after.

Or, take boiled rice 2 tablespoonfuls, the white of 1 new egg, and oz. of burnt alum, in powder.

Mix with a pint or more of the wine, then pour the mucilage into the cask, and stir the wine with a stout stick, but not to agitate the lees.

Or, dissolve in a gentle heat oz. of isinglass in a pint or more of the wine, then mix with it oz. of chalk, in powder; when the two are well incorporated pour it into the cask, and stir the wine, so as not to disturb the lees.

Or, beat up the white of eggs, 1 egg to 6 galls.; draw the wine into the beaten egg, and keep stirring all the while, then return the wine and froth to the cask, and bung up.

To Check Fermentation.

It is in the first place necessary to consider whether the existing state of fermentation be the original or secondary stage of that process which comes on after the former has ceased for several days, and is indeed the commencement of acetous fermentation. That of the former kind rarely powder, and 1 pt. of skimmed milk. Mix these proceeds beyond what is necessary for the perfect up with a little of the wine, and then pour the mixture into the cask; put in a few lavender leaves, stir the wine with a stick, so as not to disturb the lees, and bung it up. To Correct Sharp, Tart, Acid Wines.

Mix 1 oz. of calcined gypsum in powder and 2 lbs. of honey in 1 qt. of brandy; pour the mixture into the wine, and stir it so as not to disturb the lees; fill up the cask, and the following day bung it up. Rack this wine as soon as fine. decomposition of the saccharine and other parts of the vegetable substance necessary for the production of spirit, unless the liquor be kept too warm or is too weak, and left exposed to the air after the vinous fermentation is completed. The means to correct these circumstances are sufficiently obvious. The heat for spirituous fermentation should not be above 60°; when it is much above that point the liquor passes rapidly through the stage of vinous fermentation, and the acetous immediately commences. When too long contin- Or, mix oz. of the salt of tartar oz. of cal-ued fermentation arises from the liquor having cined gypsum, in powder, with a pint of the wine; pour it into the cask, and put an ounce of cinnamon in the stick; stir the wine without disturbing the lees, fill up the cask, and the day following bung it up.

Or, boil 3 oz. of rice; when cold put it into a gauze bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out.

To Restore Sour Wines.

Take calcined gypsum in powder 1 oz., cream of tartar in powder 2 oz. Mix them in a pint or more of brandy; pour it into the cask; put in, also, a few sticks of cinnamon, and then stir the wine without disturbing the lees. Bung up the cask the next day.

Another Method. been kept in a warm situation, it will be soon checked by bunging, after being removed into a cold place; the addition of a small proportion of spirits of wine or brandy, previously to closing it up, is also proper. A degree of cold, approaching to the freezing point, will check fermentation of whatever kind. Fermentation of this kind cannot be stopped by using a chemical agent, except such as would destroy the qualities of the liquor intended to be produced.

The secondary stage of fermentation, or the commencement of the acetous, may be stopped by removing the liquor to a cool situation; correcting the acid already formed; and if the liquor contain but little spirit, the addition of a proper proportion of brandy is requisite.

The operation of racking is also necessary to preserve liquor in a vinous state, and to render it clear. This process should be performed in a cool Boil a gallon of wine with some beaten oyster- place.