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MANUFACTURING AND ADULTERATING LIQUORS.
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ing "pricked" red or dark-colored wines, into white,
in which a small degree of acidity is not so much
perceived. The milk should be well skimmed before
being mixed with the wine, and should be used in
the same manner as ordinary finings, for which it
will be found a good substitute.
In
this way
W()U)n
Bherry
is commonly converted into
pale
or
goU-coWr–
ed
sherry.
For the latter purpose 1 to 3 pints are
usually sufficient, but to decolor red wine 2 to 3
quarts or more will be required, according to the
nature and intensity of the color, or the shade of
color desired. Charcoal is seldom used, as it re–
moves the flavor as well as color, but a very
lit–
tle
milk of lime may sometimes be advantageously
substituted for milk, when the wine has much acid–
ity.
Fining.-
Wine is clarified in a similar manner to
beer. WHITE WINES are usually fined by isinglass,
in the proportion of about
li
oz. (dissolved in
li
pints of water, and thinned with some of the wine)
to the hogshead. RED WINES are generally :fined
with the whites of eggs, in the proportion of 12 or
18 to the pipe ; they must be well beaten to a froth
with about a pint of water, and afterwards with a lit–
tle of the wine, before adding them to the liquor.
Sometimes hartshorn shavings, or pale sweet glue, is
substituted for isinglass; and for some strong red
Digitized
by