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MANUFACTURING AND .ADULTERATING LIQUORS.
4'(
which the fixed oil seizes on and rises with it to the
surface, when it may be skimmed off. A little
coarsely-powdered fresh-burnt charcoal, or even
some slices of .bread toasted black, will frequently
have a like effect. A little bruised mustard is used
by some persons.
"P('/f'fwming.-This
is chiefly performed on Ame–
rican wines for family use. For its application to
foreign wines, see
fl(J//)orilng.
Wines may be per–
fumed by the simple addition of any odorous sub–
stances previously well mixed with a little of the
wine, or dissolved in a few ounces of spirit.
"Racking.-This
should be performed in cool
weather, and preferably early in the spring. To
avoid disturbing the dregs, a clean syphon, well
managed, will be found better t?an a cock or faucet.
The bottoms, or foul portion, may be strained through
a wine-bag, and added to some other inferior wine.
"Ripening.-To
promote the maturation of wine,
various plans are adopted by the growers and deal–
ers. One of the safest ways, especially for strong
wines, is not to rack them till they have stood fif–
teen or eighteen months upon the lees, at the same
time regulating the temperature upon the principles
described under FERMENTATION.
In
this way, the
slow or insensible fermentation which causes the
maturation of wine, will be promoted, without the
Digitized
by