1928 Giggle Water by Charles S Warnock

GIGGLE WATER i33 cellar where it has been, exposed to draughts of air, often by the vibration occasioned by the rolling of heavy bodies over the cellar; but most frequently it originates from the wine having been imperfectly fermented. The only safe remedy for the souring of wine is the cautious addition of a little neutral tartrate of potash; it may also be mixed with a larger quantity of rich wine of its kind, at the same time adding a little good brandy. Wine treated in this way should be fined after having stood 2 or 3 weeks, and then immediately bottled, and consumed as soon as possible, for it will never prove a good keeping wine. 272. TO RESTORE PRICKED OR DECAYING WINE If the wine is only thick, add 2 pints of milk to every 30 gallons of wine, and stir 10 minutes. But if the wine has an inferior taste, or is partly or entirely spoiled, treat it as follows: Put the 30 gallons wine into a clean cask, then take 2 pints spirit of wine, 95 per cent; 3 ounces common salt; i pound white sugar. Dissolve the salt and sugar in gallon of the wine, and add the spirit. Then pour the whole gradually into the wine, being careful to stir it continually with a stick during the operation. After the mixture is all poured into the wine, stir the whole for ID minutes longer. Then add 2 pints milk and continue stirring 10 minutes more. After some days the wine will be completely clarified and restored. "Pricked" wine sig nifies wine which has been slightly soured.