1919 Home made beverages

Wines and Wine Making

different substances have been employed in clarification. Many of the so-called clarifying powders are nothing but dried blood albumin. Isinglass, gelatine or fish glue is one of the best agents for clarification. It is dissolved in water until little more fluid than molasses. Gelatine pre- pared from bone is also used and may be obtained in sheets or in small pieces and sometimes in tablets. It is one of the best agents that can be used in clarifying and is especially valuable for clarifying white wine. After wine has been clarified with the gelatine it should be racked after standing a short time. Blood albumin affords a cheap and efficient means of clarifying the wine in large quantities. A gallon of blood beaten up with a gallon of the same kind of wine which it is desired to clarify will clarify 200 gallons of wine. Great care should be taken to have the blood fresh, as otherwise it is sure to injure, if not entirely destroy, the wine. It is especially success- ful in clarifying new wine. In case the wine loses a por- tion of its color it can be readily restored by an addition of the usual coloring matters. Milk is used to some extent in place of the blood, but it is not as reliable. If the wine is of great value, the whites of eggs afford the best means of clarifying it, and should be used in all cases where expense is not an object. No pains should be spared to see that the eggs are entirely fresh, as otherwise the wines would be destroyed. The whites of the eggs are particularly efficient for white wine. The proper proportion is 1 egg per 10 gal. They should be beaten up with a small portion of wine with an egg- beater before adding to the wine. Gum arabic is also use, but is not as good as the white of egg or blood. Salt, alcohol and tannin and many other substitutes have been used with varying success. The ones already men- tioned will give the best satisfaction. Yellow White Wines. — The yellow color of white wines frequently stands in the way of their ready sale. It is removed by the blood albumin receipt given under clarifi- cation above. The receipt given under clarification of 163