1903 The still-room by C. Roundell

The Still-Room

must be bunged up and left for another fortnight, or the wine may be fined by the addition of isinglass half an ounce to the hogshead — previously dissolved in a little cold water and diluted with a pint of wine. This fining solution is to be thoroughly mixed with the wine in the casks by means of a

A GROUP OF DRINKING-GLASSES.

clean broom-handle. In a short time the isinglass, with the objectionable particles in the wine, sinks to the bottom, and so enables the clear liquid to be drawn off. It should then be stored for at least six months in a cellar having a temperature of about 56° F. Racking is best performed by means of a syphon, 82