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GIGGLE WATER
Pour this quickly into the filter, and, 5 minutes after the
water has drained through, fill up with the wine to be
filtered, taking care to keep the filter always full.
249. TO MAKE SYRUP FOR CHAMPAGNE
WINE
To 25 pounds white sugar, add 2 gallons water and the
whites of 4 eggs; stir until the sugar is dissolved. Let the
whole simmer to the candy degree; then strain it through
a bag made of fine flannel.
250. TO PREPARE ISINGLASS FOR FINING
WINES
Cut up some isinglass (it must be of the very best qual
ity), and put it in a jar, -with just enough wine or water
to cover it; add daily as much of the wine or water as
has been absorbed by the isinglass. In 6 or 8 days it should
be completely dissolved, forming a thick fluid mass.
Squeeze it through a linen cloth and put it into a bottle,
adding 4 or 5 per cent of 95 per cent alcohol to make it
keep. For 40 gallons wine to be fined, take i wine-glassful
of dissolved isinglass, add a little wine and a pinch of
salt, and beat to a froth with a whisk, adding by degrees
sufficient wine to make the mixture up to Y2 gallon. When
foaming, pour it slowly into the wine, stirring till all the
fining is incorporated with the wine. Isinglass thus pre-