1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OP WINES, CORDIALS, &C.

BO

than water ; and in the latter instance in the use of alum, potash, &c., which are heavier than water.

FLOUR,

Prepared from wheat and rice, is used for finings but more particularly for giving a body to wines and

This process is fully described under tho

liquors.

head of " Starch Filtration." When flour is used for finings, it is

made into a

smooth paste before adding. Liquors are sometimes prepared, on a small scale, for domestic use, by digesting from one to two pints of wheat flour, in five gallons of spirit, for a few days, agitating it daily, and then straining for use. This quantity is usually added to twenty gallons of

The body and taste of liquor containing

spirit.

flour is equal to that given by honey.

GRAPE SUGAR

Is used in the manufacture of wines and brandies. It is formed by digesting sugar in a solution of acetic acid ; and some manufacturers digest or saturate any given quantity of the sugar to the consistence of paste. With water acidulated with sulphuric *cid to the strength of common vinegar, the fluid is