1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WINE.

and fining should be added to each, in case the wine be still inuddy, and the bottles again placed in the inverted position. In several months the process must be repeated if the wine be still deficient in transparency. The wine prepared as above is generally fit for use at the end of about twenty or twenty– five months, depending on the seasons. Weak wines ought to be consumed within sixteen months after being made, and mean– time kept in cool cellars. Casks containing white wines should be kept constantly full, and carefully excluded from contact with the air, and racked, before the whole quantity of sugar has beco1ne decomposed, too much fermentation injuring them. Strong wines may remain from twelve to. eighteen months upon the lees, so as to pro– mote their insensible fermentation, before being racked off; for which purpose a siphon should be preferred. vVines, though consisting mainly of water and

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