1928 Giggle Water by Charles S Warnock

132 GIGGLE WATER moved the ropiness. Wines thus affected cannot be fined in the regular way, as they do not contain sufficient of the astringent principle to cause the coagulation or precipita tion of the finings; this principle must therefore be sup plied, and for pale white wines, which are the kind chiefly attacked with ropiness, nothing equals a little pure tannin or tannic acid dissolved in proof spirit. Red wines contain so much tannic acid that they are never troubled by ropi ness. Wine, after having been cured of ropiness, should immediately be fined and bottled. 270. TO RIPEN WINE Dealers adopt various ways to hasten the ripening of wine. One of the safest and best plans for this purpose, especially for strong wines, is to let them remain on the lees 15 to 18 months before racking off, or, whether "crude" or "racked," keeping them at a temperature rang ing between 50° to 60° Fahr. in a cellar free from draught, and not too dry. Dealers sometimes remove the bungs or corks, and substitute bladders fastened air-tight. Bottled wine treated in this way, and kept at about 70° Fahr. ripens very rapidly. 4 or 5 drops of acetic acid added to a' bottle of some kinds of new wine, immediately gives it the appearance of being 2 or 3 years old.

271. TO REMEDY SOUR WINE The souring of wine is produced by various circum stances, sometimes from its having been kept in a warm