119 / 160
L iti-'., Jfc.
GIGGLE WATER
121
255. CHEAP CHAMPAGNE
13 gallons California wine; 13 gallons white Bordeaux
wine; 13 gallons water; i gallon 95 per cent French
spirit; i quart raspberry syrup; and 4 gallons syrup made
of 25 pounds sugar and 2 gallons water. Or: 20 gallons
Catawba wine; 20 gallons water; 2 gallons Angelica
wine; 2 gallons 95 per cent French spirit; and 4 gallons
syrup made as before.
256. THE USE OF GLYCERINE IN WINE
Glycerine differs from sugar in not fermenting or
taking any active part in the process of fermentation.
It can, however, be made use of after fermentation to
impart any required degree of sweetness to wine, with
out the risk of further fermentation, as is the case with
sugar when used for this purpose; it is said that it can
be added with perfect safety to even a young or new
wine, as soon as it has become clear. It is absolutely
necessary that the glycerine should be chemically
pure; care is consequently to be taken in purchasing
it, as there are few articles in the market which are
liable to contain so many impurities. The proportion
of glycerine should be from I to 3 gallons for 100 gal
lons of wine, according to the quality of the latter. If
the wine is perfectly clear before adding the glycerine
it will be ready for bottling at once. It is best to mix
the glycerine first with an equal quantity of the wine,
and then add the mixture to the remainder of the
wine.