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To Improve Claret Wine

or two of yeast, or a few bruised vine leaves are also mixed in, the cask being placed in a moderately warm situation until the new fermentation is established, when it is removed to the wine-cellar, and, after a few days, fined down.

To Remove Mustiness from Wine.

The disagreeable taste in wine, generally known as mustiness, is occasioned by the presence of an essential oil. This may be removed by adding a little sweet or almond oil, and then violently stirring the wine for some time. The fixed oil attracts and seizes on the essential oil and rises with it to the surface, when it is easily skimmed off, or the liquid under it drawn off. A few slices of burnt or toasted bread, or a little bruised mustard seed, or coarsely powdered charcoal, will often have the same effect.

To Remove the Taste of the Cask from Wine or Beer.

The remedies for this malady are the same as those for mustiness. In the case of a large and valuable vat of beer thus affected, on which we were consulted, we recommended agitation with three 4 lb. loaves of bread, cut into thin slices, highly toasted (scorched), and then crumbled in the hands. The effect was most satisfactory, and almost immediate; the beer was sold within a fort night, and highly approved of.

To Improve Claret Wine.

To 54 gallons Bordeaux wine, add six gallons Cata lonia wine. You will then have a first quality wine.