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Beverages
—
A
Icoholic
with
the
purest
cane
sugar.
The
inferior
kinds
consist
of
a
mixture
of
90%
alcohol,
sugar
and some
flavoring
ma-
terial.
A
certain
measured
quantity
of
the
liqueur
is
added
to
each
bottle
of
wine.
The
bottle
is
then
corked,
wired,
tied
down
and
washed
and
the
cork
covered
with
tinfoil
and
labeled. It
is
then
ready
for
sale
and
export.
It
sometimes
happens
that
after
the
previous
round
of
operations
has
been gone
through
the
champagne
becomes
turbid
and
a
minor
second
fermentation
sets
in.
In
this
case
it
is
made
to
undergo
a
repetition
of
the
processes
already
described.
It
is
a
desideratum
with
every
cham-
pagne
maker
that
when
the
bottle
is
opened
for
its
con-
tents
to
be
drunk,
the
removal
of
the
cork should
be
ac-
companied
with
a
full,
deep
and
distinct
report.
When,
instead
of
this,
the
report
is
short
and
sharp
and
resembles
a
popping
noise,
this
is
owing
to
the
space
beween
the
liquid
and
the
cork,
filled
with
the
gas,
being
too
small.
When
the
gas escapes
with
a
hissing
noise,
it is
because
the
cork
fits
the
neck
of
the
bottle
unequally
or
has
not
been
driven
in
in
a
perfectly
straight
direction.
The
good
name
of
any
maker
would
be
seriously
liable
to
comport
itself
in
this
manner.
He
therefore
spares
no
expense
in
providing
himself
with
the
very
best
and
soundest
corks.
The
best
way
to
prevent
the
escape
of
the
gas
from
the
bottle
is
always
to
keep
the
bottles
lying
on
their
sides.
All
effervescing
wines
are
manufactured
in
a
similar
manner
to
champagne.
Since
the
alcohol
in
the
wine
is
derived
from
the
sugar
contained
in
the
must,
it
would
seem
that the sweetest
and
ripest
grapes
should
yield
the
strongest
product.
When
the
decomposition
of
the
sugar
has
been
complete,
this
will
be
the
result;
but
it
frequently
happens
that,
owing
to
an
insufficiency
in
the
must
of
the
protein
com-
pounds
which
nourish
the
yeast
cells
(the
torula
cerevisice),
by
the
agency
of
which
the
fermentation
is
accomplished,
the
whole
of
the
sugar
is
not
converted
into
alcohol,
in
which
case
a
sweet
wine
will
be
produced,
or
the
sweet-
ness
may
be
due
to
the
alcohol
formed
stopping
the
f
ermen-
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