1928 Giggle Water by Charles S Warnock

INDEX

151

NO.

PAGE

250—To Prepare Isinglass for Fining Wines 251—To Prepare Champagne Wine for Charging 252—To Charge Champagne with Gas

118 119 119 120 120 121

253—California Champagne 254—Imitation French Champagne

255—Cheap Champagne

256—The Use of Glycerine in Wine 121 257—Electricity as an Agent for Improving Whiskey and Wines 122 258—Home Made Wines 122 259—General Receipt for the Preparation of Home Made Wine from Ripe Saccharine Fruits 124 260—General Receipt for Making Wine from Dry Sac charine Fruit 125 261—Imitation Champagne 125 262—To Make Blackberry Wine 126 263—Specimen Process to Make Unripe Grape, Currant, Gooseberry and Rhubarb Wine 127 264—To Fine Wine Difficult to Clarify, or Thick in Con sequence of an Imperfect Fermentation 129 265—To Fine Madeira or Any Kind of Wine with Isin glass ^30 266—To Fine White Wine with Eggs 130 267—To Fine Red Wine 130 268—To Fine a Pipe of Port Wine 131 269—To Remedy Ropiness in Wine 131 270—To Ripen Wine ^32 271—To Remedy Sour Wine 132 272—To Restore Pricked or Decaying Wine 133 273—To Remedy Excessive Acidity in German Wine 134 274—To Restore Sour Wine with Potash 134 275_To Test Wines Beginning to Decompose 134 276—To Remove Mustiness from Wine 135 277—Pasteur's Method of Preserving Wines 135 278—To Determine the Nature of Acidity in Wine 136 279—Parent's Method of Preserving Wine 136