1857 The Bordeaux wine and liquor dealers' guide

43

MANUFACTURING AND ADULTERATING LIQUORS.

ing "pricked" red or dark-colored wines, into white, in which a small degree of acidity is not so much perceived. The milk should be well skimmed before being mixed with the wine, and should be used in the same manner as ordinary finings, for which it will be found a good substitute. In this way W()U)n Bherry is commonly converted into pale or goU-coWr– ed sherry. For the latter purpose 1 to 3 pints are usually sufficient, but to decolor red wine 2 to 3 quarts or more will be required, according to the nature and intensity of the color, or the shade of color desired. Charcoal is seldom used, as it re– moves the flavor as well as color, but a very lit– tle milk of lime may sometimes be advantageously substituted for milk, when the wine has much acid– ity. Fining.- Wine is clarified in a similar manner to beer. WHITE WINES are usually fined by isinglass, in the proportion of about li oz. (dissolved in li pints of water, and thinned with some of the wine) to the hogshead. RED WINES are generally :fined with the whites of eggs, in the proportion of 12 or 18 to the pipe ; they must be well beaten to a froth with about a pint of water, and afterwards with a lit– tle of the wine, before adding them to the liquor. Sometimes hartshorn shavings, or pale sweet glue, is substituted for isinglass; and for some strong red

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