1928 Giggle Water by Charles S Warnock

96 GIGGLE WATER elude the air. Once a week or so it may be looked to; if the paper is burst, renew it, and continue to do so until it remains clear and dry. A great difference of opinion prevails as to racking the wine, or suffering it to remain on the lees. Those who adopt the former plan do it at the end of six months; draw off the wine perfectly clear, and put it into a fresh cask, in which it is to remain six months, and then be bottled. If this plan is adopted, it may be better, instead of putting the brandy and honey in the first cask, to put it in that in which the wine is to be racked; but on the whole, it is, perhaps, preferable to leave the wine a year in the first cask, and then bottle it at once. All British wines improve in the cask more than in the bottle. Have very nice clear and dry bottles; do not fill them too high. Good soft corks, made supple by soaking in a little of the wine; press them in, but do not knock. Keep the bottles lying in sawdust. This plan will apply equally well to raspberries, cherries, mulberries, and all kinds of ripe summer fruits.

194. COLORING FOR WINES One pound of white sugar. Put into an iron kettle, let boil, and burn to a red black, and thick; remove from the fire, and add a little hot water, to keep it from hard ening as it cools; then bottle for use.