1928 Giggle Water by Charles S Warnock

GIGGLE WATER

97

195. FINING OR CLEARING For fining or clearing the wine use one quarter pound of isinglass, dissolved in a portion of the wine, to a barrel. This must be put in after the fermentation is over, and should be added gently at the bung-hole, and managed so as to spread as much as possible over the upper surface of the liquid; the intention being that the isinglass should unite with impurities and carry them with it to the bottom. 196. TO FLAVOR WINE When the vinous fermentation is about half over, the flavoring ingredients are to be put into the vat and well stirred into the contents. If almonds form a component part, they are first to be beaten to a paste and mixed with a pint or two of the must. Nutmegs, cinnamon, gin ger, seeds, etc., should, before they are put into the vat, be reduced to powder, and mixed with some of the must.

197. TO MELLOW WINE Wine, either in bottle or wood, will mellow much quicker when only covered with pieces of bladder well secured, than with corks or bungs. The bladder allows the watery particles to escape, but is impervious to al cohol.