1863 The manufacture of liquors, wines, and cordials

SODA AND MINERAL WATERS.

248

Molasses and brown sugar should not be used in the formation of liquors that are to be colored. Ef- fervescing liquors that have a dull, heavy appear- ance, after being colored, will be rendered quite transparent by passing them through a filter, com- posed of alternate layers of charcoal and sand.

BOTTLING FERMENTED LIQUIDS.

The two most important objects to be effected in bottling these fluids, will be to prevent them from passing into the acetic fermentation, and for them to open briskly. The fermentation spoken of can be checked by the addition of from five to fifteen per cent, of alcohol. And to cause it to open briskly, add to each bottle one tea-spoonful of yeast, and a table-spoonful of honey, or a lump of white sugar of the size of a nutmeg. In filling the bottles, leave a space of one or two inches in the neck of the bottle, never fill the bottle to the cork. When fluids that are rendered effervescent from acids and alkalies are to be bottled, the alkali should be coated with sugar to prevent its too rapid dissolu- and the consequent effervescence; the sugar i. e. tion,

the alkali in

coating is performed by dropping

melted sugar.