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To Remedy Sour Wine

it up well, leaving out the bung one day; then bung it up, and in ten days it will be fit to bottle. If the weather be warm, mix up one pint of silver sand and add to the finings.

To fine Wine, Cider, Ale, or Porter.

Take of finely shredded isinglass, 1 pound, and macerate it in wine, sour beer, cider, or vinegar, add more of the liquid as the isinglass swells until about a gallon has been used, agitation with a whisk being occasionally had recourse to, for the purpose of promoting the solution. As soon as the whole of the isinglass is dissolved, the mixture is reduced to the consistence of thin syrup, with wine or any liquid that the finings are intended for. The whole is next strained through a cloth or hair sieve, and at once reduced to a proper state of dilution, by the addition of more liquor. A pound of good isinglass will make 10 to 12 gallons of finings. 1 to 1½ pints is the usual dose for a barrel of ale or porter; and a quart for a hogshead of wine or cider.

To remedy Sour Wine.

The souring of wine is produced by various circumstances, sometimes from its having been kept in a warm cellar where it has been exposed to draughts of air, often by the vibration occasioned by the rolling of heavy bodies over the cellar; but most frequently it originates from the wine having been imperfectly fermented. The only safe remedy for the solving of wine is the cautious addition of a little neutral tartrate of potash; it may also be mixed with a larger quantity of rich wine of its kind, at the same time adding a little good brandy. Wine doctored in this way should be fined after having stood 2 or