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Bottling
—
Fining.
begin
operations,
that
the
wine
is
fine
and
brilliant,
for, if
bottled
in
a turbid
state,
it
will
not
brighten
afterwards.
When
bottled,
bin
as
soon
as
you
can,
so
that
the
wine
may
rest
and
cause
the
cork
to
swell.
If
your
corks
are
too
hard,
put
them
in
a
vessel
and
pour
on
some
boiling
water
;
when
swollen,
strain
and
dry
before
using
them.
Finings
.
—
When
isinglass
is
dissolved
in
diluted
cold
acetic
acid
(such
as
sour
wine
or
beer),
it
im-
mediately
swells
and
assumes
the
appearance
of
jelly,
which,
although
quite
insoluble
in
cold,
will
readily
mix
with
a
good
quantity
of
watery
liquid.
This
is
technically
called
finings,
and
is
commonly
used
for
fining-down
any
turbidity
that
may
stub-
bornly
remain.
The
action
of
the
isinglass
on
the
liquid
seems
to
be
purely
mechanical,
the
gelati-
nous
matter
slowly
subsiding
to
the
bottom
of
the
cask,
and
carrying
with
it
the
insoluble
substance
which
caused
the
turbidity.
To
fine
White
Wines
.
—
Dissolve
one
ounce
of
isinglass
in
a
pint of
boiling
liquor,
which,
when
cold,
forms
a
kind
of
jelly
;
whisk
up
some
of
this
jelly
into
a
froth
with
a
little
of
the
wine
intended
to
be
fined,
then
stir
it
up
well
amongst
the
wine
in
the
cask,
and
bung
up
tight.
By
this
means
the
wine
will
be
bright
and
fine
in
ten
or
twelve
days.