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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
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