49 / 154
MANUFACTURING AND ADULTERATING LIQUORS.
49
likewise be employed. See
MALT
Ll:QuoRS and
BREWING."
Second
FeN1Ulntation.-(I~a-pousse
of the French.)
Inordinate fermentation, either primary or second–
ary,
in wine or any other :fermented liquor, may be
readily checked by racking it into a cask which has
been previously fumigated with burning sulphur ;
or one-half of the wine may be drawn off from the
cask, and a lighted match, made by dipping some
rags in melted brimstone, may be held by a pair of
to11gs in the bung-hole, slightly covered, so as to
im–
pregnate the liquor with the fumes. The uecanted
portion of the wine is then returned to the cask,
which is immediately bunged down close, .and well
agitated for a few minutes. 1 oz. of brimstone thus
employed is sufficient for a hogshead. This is the
common plan adopted in the wine districts of France,
either to allay the fermentation of wine, or to pre–
serve
must
or grape juice in the sweet state.
Ano–
ther method,
which is very convenient and harmless,
is to mix about
t
lb. to 1 lb. of bruised mustard seed
with each hogshead.
AfQWl'f,h, 'J'Mthod
is to add to
the wine about 1-1000 part, or less, of sulphite of
lime. This substance seldom fails of arrestirrg
the fermentation.
In
addition to the above reme–
dies, a little sulphuric acid is sometimes employed,
and the use of black oxide of manganese, or chlo-
3
Digitized
by