1857 The Bordeaux wine and liquor dealers' guide

4'(

MANUFACTURING AND .ADULTERATING LIQUORS.

which the fixed oil seizes on and rises with it to the surface, when it may be skimmed off. A little coarsely-powdered fresh-burnt charcoal, or even some slices of .bread toasted black, will frequently have a like effect. A little bruised mustard is used by some persons. "P('/f'fwming.-This is chiefly performed on Ame– rican wines for family use. For its application to foreign wines, see fl(J//)orilng. Wines may be per– fumed by the simple addition of any odorous sub– stances previously well mixed with a little of the wine, or dissolved in a few ounces of spirit. "Racking.-This should be performed in cool weather, and preferably early in the spring. To avoid disturbing the dregs, a clean syphon, well managed, will be found better t?an a cock or faucet. The bottoms, or foul portion, may be strained through a wine-bag, and added to some other inferior wine. "Ripening.-To promote the maturation of wine, various plans are adopted by the growers and deal– ers. One of the safest ways, especially for strong wines, is not to rack them till they have stood fif– teen or eighteen months upon the lees, at the same time regulating the temperature upon the principles described under FERMENTATION. In this way, the slow or insensible fermentation which causes the maturation of wine, will be promoted, without the

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