1919 Home made beverages

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Beverages

Alcoholic

it remains closely bunged up until more tartar is deposited, after which is may be racked off into bottles or ^asks. When wine is to be stored for any length of tim^ it is necessary to repeat the racking off frequently. Racking is performed by means of a siphon inserted in the bunghole or by a cock suitably fixed in the cask. If the racked wine is not perfectly clear, it is fined by the addition of isin- glass, previously softened by soaking in a small, quantity of wine. After the addition of the isinglass the cask is then filled to the bunghole, closed and remains undisturbed for about 6 weeks, and if, at the end of that time, it is not perfectly bright it is made to undergo a second racking. In wine-making countries blood and solution of glue are sometimes used for fining red wines which contain much tannin. Milk is also occasionally employed for the same purpose. The raeking should be performed in cool weather and preferably in the early spring. The manufacture of champagne differs in its details from that of the so-called still wine. The best wine is made from a black grape of very fine quality, known as the Noirien, or Pineau, and grown in- the champagne dis- trict. None but the best selected grapes are used; all those that are rotten, unripe or in any way unsound being rejected. The grapes are gathered when they have at- tained their greatest size. The vintage commences early in October. To prevent the juice being colored by the skin of the grape, the fruit is submitted to pressure as quickly as possible after being gathered. Very powerful machines are employed for this purpose, since the cham- pagne grape, unlike other varieties, is not previously crushed. Great care is taken to apply the pressure evenly and to conduct the operation with all expedition, for if this exceeds 2 hours the must will be colored. The grapes are sometimes pressed 4 times. In good seasons the must obtained from the different pressings is mixed together. In middling ones the first yield is kept for making the best wines, nor is the fourth mixed with the other two. The light-colored must is first conveyed into a large vat, where 150