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GIGGLE WATER
moved the ropiness. Wines thus affected cannot be fined
in the regular way, as they do not contain sufficient of the
astringent principle to cause the coagulation or precipita
tion of the finings; this principle must therefore be sup
plied, and for pale white wines, which are the kind chiefly
attacked with ropiness, nothing equals a little pure tannin
or tannic acid dissolved in proof spirit. Red wines contain
so much tannic acid that they are never troubled by ropi
ness. Wine, after having been cured of ropiness, should
immediately be fined and bottled.
270. TO RIPEN WINE
Dealers adopt various ways to hasten the ripening of
wine. One of the safest and best plans for this purpose,
especially for strong wines, is to let them remain on the
lees 15 to 18 months before racking off, or, whether
"crude" or "racked," keeping them at a temperature rang
ing between 50° to 60° Fahr. in a cellar free from
draught, and not too dry. Dealers sometimes remove the
bungs or corks, and substitute bladders fastened air-tight.
Bottled wine treated in this way, and kept at about 70°
Fahr. ripens very rapidly. 4 or 5 drops of acetic acid added
to a' bottle of some kinds of new wine, immediately gives
it the appearance of being 2 or 3 years old.
271. TO REMEDY SOUR WINE
The souring of wine is produced by various circum
stances, sometimes from its having been kept in a warm