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The
Still-Room
must
be
bunged
up
and
left
for
another
fortnight,
or
the
wine
may
be
fined
by
the
addition
of
isinglass
half
an
ounce
to
the
hogshead
—
previously
dissolved
in
a
little
cold
water
and
diluted
with
a
pint
of
wine.
This
fining
solution
is
to
be
thoroughly
mixed
with
the
wine
in
the
casks
by
means
of
a
A
GROUP
OF
DRINKING-GLASSES.
clean
broom-handle.
In
a
short
time
the
isinglass,
with
the
objectionable
particles
in
the
wine,
sinks
to
the
bottom,
and
so
enables
the
clear
liquid
to
be
drawn
off.
It
should
then
be
stored
for
at
least
six
months
in
a
cellar
having
a
temperature
of
about
56°
F.
Racking
is
best
performed
by
means
of
a
syphon,
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