1928 Giggle Water by Charles S Warnock

GIGGLE WATER 129 be bottled in March. This wine will usually be brisk, but circumstances will occasionally cause it to be sweet and still, and sometimes dry. If sweet, it may be re-made the following season, by adding to it juice from fresh fruit, according to the degree of sweetness, and fermenting and treating it as before. But if it be dry, briskness can never be restored, and it must be treated as a dry wine, by draw ing it off into a cask previously fumigated with sulphur and fining and bottling it in the usual manner. Such dry wines sometimes taste disagreeably in the first and second year, but improve much with age. If the whole marc or husks, etc., is allowed to remain in the juice during the first fermentation, the process will be more rapid, and the wine stronger and less sweet; but it will have more flavor. If the wine is desired to be very sweet as well as brisk, 40 pounds of sugar may be used; less sweet and less strong, 25 pounds; it will be brisk, but not so strong, and ought to be used within a year. 264. TO FINE WINE DIFFICULT TO CLARIFY, OR THICK IN CONSEQUENCE OF AN IM PERFECT FERMENTATION To clarify 60 gallons, take i ounce of the species of Dock or Rumex plant, called Patience root, which boil in I quart water. When cold, filter, and add i ounce com mon salt, then i glass sheep's blood. Beat all the ingre dients well together with a broom until the mixture foams up well, then add it gradually to the wine, stirring con tinually while pouring it in, and for 15 minutes after wards. In a few days the wine will be clear.