117 / 160
M'.t
GIGGLE WATER
^9
pared and used wiU precipitate completely; and, after a
few days, the wine will be bright. Too much care cannot
be taken in the preparation of fining, as even the finest
isinglass contains fibrous matter which dissolves with dif
ficulty; this is very apt to remain suspended in the wine,
and is not visible until developed, after bottling, by the
gas with which the wine is afterwards charged.
211 TO PREPARE CHAMPAGNE WINE FOR
^ '
CHARGING
Put the wine used to make the champagne into a cask,
add the brandy spirit, the aroma or flavoring, and the
syrup, and stir for lO minutes. Every day for 4days draw
off 15 or 20 gallons of the mixture and pour it in again,
let it rest 4 days more, then add the fining, stir for 10
minutes, and bung up the cask. In 3 or 4 days if bright,
draw off slowly, so as not to disturb the lees. Filter and
it is ready for the fountain of the gassing apparatus.
-000
252. TO CHARGE CHAMPAGNE WITH GAS
Matthews' apparatus is the one usually adopted in the
United States for generating the gas and charging cham
pagne wine. The fountains, tubes, and valves are silver-
lined, and the machines are adapted for pint and quart
bottles. The following is a proper charge for a No. 2 ap-