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Beverages
—
Alcoholic
it
remains
closely
bunged
up
until
more
tartar
is
deposited,
after
which
is
may
be
racked
off
into
bottles
or
^asks.
When
wine
is
to
be
stored
for
any
length
of
tim^
it
is
necessary
to repeat
the
racking
off
frequently.
Racking
is
performed
by
means
of
a
siphon
inserted
in
the
bunghole
or
by
a
cock
suitably
fixed
in
the
cask.
If
the
racked
wine
is
not
perfectly
clear,
it
is
fined
by
the
addition
of
isin-
glass,
previously
softened
by
soaking
in
a
small,
quantity
of
wine.
After
the
addition
of
the
isinglass
the
cask
is
then
filled
to
the
bunghole,
closed
and
remains
undisturbed
for
about
6
weeks,
and
if,
at
the
end
of
that
time,
it is
not
perfectly
bright
it is
made
to
undergo
a
second
racking.
In
wine-making
countries
blood
and
solution
of
glue
are
sometimes
used
for
fining
red
wines
which
contain
much
tannin.
Milk
is
also
occasionally
employed
for
the
same
purpose.
The
raeking
should
be
performed
in
cool
weather
and
preferably
in
the
early
spring.
The
manufacture
of
champagne
differs
in
its
details
from
that
of
the
so-called
still
wine.
The
best
wine
is
made
from
a
black
grape
of
very
fine
quality,
known
as
the
Noirien, or
Pineau,
and
grown
in-
the
champagne
dis-
trict.
None
but
the
best
selected
grapes
are
used;
all
those
that
are
rotten,
unripe
or in
any
way
unsound
being
rejected.
The
grapes
are
gathered
when
they
have
at-
tained
their
greatest
size.
The
vintage
commences
early
in
October.
To
prevent
the
juice
being
colored
by
the
skin
of
the
grape,
the
fruit
is
submitted
to
pressure
as
quickly
as
possible
after
being
gathered.
Very
powerful
machines
are
employed
for
this
purpose,
since
the
cham-
pagne
grape,
unlike
other
varieties,
is
not
previously
crushed.
Great
care
is
taken
to
apply
the
pressure
evenly
and
to
conduct
the
operation
with
all
expedition,
for
if
this
exceeds
2
hours
the
must
will
be
colored.
The
grapes
are
sometimes
pressed
4
times.
In
good
seasons
the
must
obtained
from
the
different
pressings
is
mixed
together.
In
middling
ones
the
first
yield
is
kept
for
making
the
best
wines,
nor
is
the
fourth
mixed
with
the
other
two.
The
light-colored
must
is first
conveyed
into
a
large
vat,
where
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