Previous Page  189 / 258 Next Page
Information
Show Menu
Previous Page 189 / 258 Next Page
Page Background

Wines

and

Wine

Making

remove

the

bottles,

stopper

and

seal

them

tightly

and

place

in

an

inverted

position.

Filtration

of

Bottled

Wines.

Filter

siphon,

with

siphon-

shaped

bent

glass

tube

which

in

the

short

leg,

at

about

the

height

of

the

bottle,

has

an

egg-shaped

enlargement

that

is

filled

with

clean

cotton

wadding.

According

to

the

greater

or

lesser

length

of

the

long

leg,

the

suction

of

the

apparatus

will

be

more

or

less

vigorous,

while at the

same

time

the

wadding

will

retain

the

particles

causing

turbidity.

For

repeated

use the

wadding

is

cleansed

by

boiling

out

in

water

and

drying.

Fining.

1.

There

are

various

modes

of

fining

wine.

Eggs,

isinglass

(true

fish

gelatine),

gelatine

and

gum

arabic

are

all

used

for

the

purpose.

Whichever

of

these

articles

is

used,

the

proeess

is

always

the

same.

Supposing

eggs

(the

cheapest)

to

be

used:

Draw

a

gal.

or

so

of

the

wine

and mix

1

qt.

of

it

with

the

whites

of

4

eggs

by

stirring

it

with

a

whisk;

afterward,

when

thoroughly

mixed

pour

it

back

into

the

cask

through

the

bunghole

and

stir

up

the

whole

cask

in

a

rotary

direction

with

a

clean

split

stick

inserted

through

the bunghole.

Having

stirred

it

sufficiently,

pour

in

the

remainder

of

the

wine

drawn

off

until

the

cask

is

full.

Then

stir

again,

skimming

off

the

bubbles

that

rise

to

the

surface.

When

thoroughly

mixed,

by

stirring

close

the

bunghole

and

leave

it

to

stand

for

3

or

4

days.

This

quantity

of

clarified

wine

will

fine

13

doz.

of

port

or

sherry.

The

other

clearing

ingredients

are applied

in

the

same

manner,

the

material

being

cut

into

small

pieces

and

dissolved

in

the

quart

of

wine

and

the

cask

stirred

in

the

same

manner.

White

wines

are

usually

fined

by

isinglass.

The

quan-

tity

of

isinglass

varies

with

the

quality

and

condition

of

the

wine,

and

is

regulated

by

the

experience

of

the

cellar-

man.

Stout

wines

require

a

larger

amount

than

thin

ones.

Even

with

stout

ones

it

ought

not

to

exceed

%

oz.

to

the

hogshead.

The

Rhenish

wines

do

not

require

more

than

J4

oz.

,

and

the

hocks

still

less.

The

choicest

Russian

(fish)

isinglass

only

should

be

employed.

It

should

be

dissolved

169