1857 The Bordeaux wine and liquor dealers' guide

49

MANUFACTURING AND ADULTERATING LIQUORS.

likewise be employed. See MALT Ll:QuoRS and BREWING." Second FeN1Ulntation.-(I~a-pousse of the French.) Inordinate fermentation, either primary or second– ary, in wine or any other :fermented liquor, may be readily checked by racking it into a cask which has been previously fumigated with burning sulphur ; or one-half of the wine may be drawn off from the cask, and a lighted match, made by dipping some rags in melted brimstone, may be held by a pair of to11gs in the bung-hole, slightly covered, so as to im– pregnate the liquor with the fumes. The uecanted portion of the wine is then returned to the cask, which is immediately bunged down close, .and well agitated for a few minutes. 1 oz. of brimstone thus employed is sufficient for a hogshead. This is the common plan adopted in the wine districts of France, either to allay the fermentation of wine, or to pre– serve must or grape juice in the sweet state. Ano– ther method, which is very convenient and harmless, is to mix about t lb. to 1 lb. of bruised mustard seed with each hogshead. AfQWl'f,h, 'J'Mthod is to add to the wine about 1-1000 part, or less, of sulphite of lime. This substance seldom fails of arrestirrg the fermentation. In addition to the above reme– dies, a little sulphuric acid is sometimes employed, and the use of black oxide of manganese, or chlo- 3

Google

Digitized by