95 / 160
GIGGLE WATER
97
195. FINING OR CLEARING
For fining or clearing the wine use one quarter pound
of isinglass, dissolved in a portion of the wine, to a
barrel. This must be put in after the fermentation is
over, and should be added gently at the bung-hole, and
managed so as to spread as much as possible over the
upper surface of the liquid; the intention being that the
isinglass should unite with impurities and carry them
with it to the bottom.
196. TO FLAVOR WINE
When the vinous fermentation is about half over, the
flavoring ingredients are to be put into the vat and well
stirred into the contents. If almonds form a component
part, they are first to be beaten to a paste and mixed
with a pint or two of the must. Nutmegs, cinnamon, gin
ger, seeds, etc., should, before they are put into the vat,
be reduced to powder, and mixed with some of the must.
197. TO MELLOW WINE
Wine, either in bottle or wood, will mellow much
quicker when only covered with pieces of bladder well
secured, than with corks or bungs. The bladder allows
the watery particles to escape, but is impervious to al
cohol.