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Wines
and
Wine
Making
This
wine
is
a
much
better
menstruum
and
preservative
medicine
for
organic
substances
than
sherry
itself.
2.
—
Gelatine,
1
oz.;
distilled
water,
10
oz.;
sherry
wine,
7
gal.
Dissolve
the
gelatine
in
the
water
by
heating,
add
the
solution
to
the
wine,
stir
well
and
allow
it
to
remain
6
hours,
then
filter.
Before
using
the
wine
in
wine
of
coca,
cinchona
or
beef,
wine
and
iron,
to
bring
it
up
to
the
strength
of
stronger
wine
as
recommended
in
the
Phar-
macopeia,
add
6
oz.
alcohol
to
each
gallon.
Red
or
white
wine
may
be
detannated
after
the
above
formula.
Detartarization.
—
Rhenish
wines,
even
of
the
best
growths,
and
in
the
finest
condition,
besides
their
tartar,
contain
a
certain
quantity
of
free tartaric
acid,
on
the
presence
of
which
many
of
their
distinctive
properties
de-
pend.
The
excess
of tartar
is
gradually deposited
during
the
first
years
of
the
vatting,
the
sides
of
the
vessels
be-
coming
more
and
more
encrusted
with
it,
but
owing
to
the
continual
addition
of
new
wine
and
other
causes
the
liquid
often gains
such
an
excess
of
free
tartaric
acid
as
to acquire
the
faculty
of
redissolving
the
deposited
tar-
tar,
which
thus
again
disappears
after
a
certain period.
The
taste
and
flavor
of
the
wine
are
thus
excited,
but
the
excess
of
acid
makes
the
wine
less
agreeable
and
probably
less
wholesome.
Under
these
circumstances
the
best
corrective
is
pure
neutral
tartrate
of
potash.
When
this
salt,
in
concen-
trated
solution,
is
added
to
an
acid
wine
the
free
acid
combines
with
the
neutral
salt
and
separates
from
the
liquid
under
the
form
of
the
sparingly
soluble
bitartrate
of
potash.
If
to
100
parts
of
a
wine
which
contains
1
part
of
free
tartaric
acid
we
add
lj^
parts
of
neutral
tartrate
of
potash
there
will
separate
on
repose
at
70
to
75° F.
2
parts
of
crystallized
tartar,
and
the
wine
will
then
contain
only
}4
part
of
tartar
dissolved,
in
which
there
is
only
0.2
part
of
the
original
free
acid,
0.8
of
the
original
free
acid
having
been
withdrawn
from
the
wine.
This
method
is
particularly
applicable
to recent
must
and
to
wines
which
contain
little,
if
any,
free
acetic
acid.
When
this
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