1910 Jack's Manual by J A Grohusko

unfermented infusions

Malt extracts are concentrated,

They are considered most efficacious in furthering

of malt. nutrition.

ALCOHOL. Alcohol (ethyl) is the distillate, or product, of anything containing starch or sugar. It is highly inflammable, and burns without smoke or residue. Its normal proof is about 192%. CELLAR MANAGEMENT. Cellar Temperature. The most desirable place for the storage of wine _ is an underground structure. The walls should be thick, with double doors, and the floor dry and concreted. Hot water pipes, skylights or badly fitting doors are most detrimental, as they are destructive to a uniform temperature. There should, however, be an abundance of ventilation, and the thermometer kept at about 56 deg. Fahrenheit, which should not vary more than 2 or 3 degrees upon either the hottest summer or coldest winter day. Excessive heat or cold destroys the life of the wine. A flaming gas jet is not ad- visable if ventilation is insufficient, because when lighted the temperature rises, creating too much heat near the top of the cellar, and when extinguished it quickly falls. Binning. There should be only three tiers or bins in the cellar, and the bottles placed in them with their noses inclined, if anything, a little downward, in order to ensure the corks being always kept wet with the wine. The bottles should look as neat and regular as it is possible to make them. Carelessness in binning will, of course, lead to much breakage. Examine each bottle to see that it is properly corked and that there is no leakage before binning away, although, perhaps, an infinitesimal leakage may not be det- rimental, but perhaps the reverse. The bottles should not be laid down in the bin unless in good condition, and if not bright must be stood up for twenty-four hours until the deposit has been precipitated, to prevent it settling in the neck of the bottle and coming into the decanter when decanted. Stout young wines of good quality obtain a maturity and generous flavor by being binned in places of moderate warmth, provided, of course, that they are not kept there too long, but champagnes, Rhine wines and Moselles should be kept in a cool place. Decanting Before filling the decanters they should be, of course, thoroughly clean inside and out, and the mouth of the wine bottle very carefully wiped to remove all the exudation which will be found adhering to it: this should ensure the wine being served in perfect condition, for even the slight-

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