1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

36

Port and Red Wine Rectifier.

i lb. gelatine, 3 oz. Tannin. Soak the gelatine in some of the wine to be cleared,— dissolve over the fire, then mix in Tannin, and rummage into the vat with the wine. This will clear from one half to a whole hogshead according to the state of the wine. Try a sample first and estimate quantity from that. The addition of 1 lb. of crushed prunes to the wine will improve it in flavour.