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Wines
and
Wine
Making
different
substances
have
been
employed
in
clarification.
Many
of
the
so-called
clarifying
powders
are
nothing
but
dried
blood
albumin.
Isinglass,
gelatine
or
fish
glue
is
one
of
the
best
agents
for
clarification.
It
is
dissolved
in
water
until
little
more
fluid
than
molasses.
Gelatine
pre-
pared
from
bone
is
also
used
and
may
be
obtained
in
sheets
or
in
small
pieces
and
sometimes
in
tablets.
It
is
one
of
the
best
agents
that
can
be
used
in
clarifying
and
is
especially
valuable
for
clarifying
white
wine.
After
wine
has
been
clarified
with
the
gelatine
it
should
be
racked
after
standing
a
short
time.
Blood
albumin
affords
a
cheap
and
efficient
means
of
clarifying
the
wine
in large
quantities.
A
gallon
of
blood
beaten
up
with
a
gallon
of
the
same
kind
of
wine
which
it is
desired
to
clarify
will
clarify
200
gallons of
wine.
Great
care
should
be
taken
to
have
the
blood
fresh,
as
otherwise
it is
sure
to
injure,
if
not
entirely
destroy,
the
wine.
It
is
especially
success-
ful
in
clarifying
new
wine.
In
case
the
wine
loses
a
por-
tion
of
its
color
it
can
be
readily
restored
by
an
addition
of
the
usual
coloring
matters.
Milk
is
used
to
some
extent
in
place
of
the
blood,
but
it
is
not
as
reliable.
If
the
wine
is
of
great
value,
the
whites
of
eggs
afford
the
best
means
of clarifying
it,
and
should
be
used
in
all
cases
where
expense
is
not
an
object.
No
pains
should
be
spared
to
see
that
the eggs
are
entirely
fresh,
as
otherwise
the
wines
would
be
destroyed.
The
whites
of
the
eggs
are
particularly
efficient
for
white
wine.
The
proper
proportion
is
1
egg
per
10
gal.
They
should
be
beaten
up
with
a
small
portion
of
wine
with
an
egg-
beater
before
adding
to
the
wine.
Gum
arabic
is
also
use,
but
is
not
as
good
as the
white
of
egg
or
blood.
Salt,
alcohol
and
tannin
and
many
other
substitutes
have
been
used with
varying
success.
The
ones
already
men-
tioned
will
give
the
best
satisfaction.
Yellow
White
Wines.
—
The
yellow
color
of
white wines
frequently
stands
in
the
way
of
their
ready
sale.
It
is
removed
by
the
blood
albumin
receipt
given
under
clarifi-
cation
above.
The
receipt
given
under
clarification
of
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