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Ginger Wine (Another Pro- must be submerged)

Another Pro- must be submerged fully 4 inches in a bucket cess. Boil 26 pounds raw sugar in 7 gallons of cold water. The gas thus passes off from water for half an hour, skimming it well; then, the cask, but the air is prevented from coming if the syrup is quite clear from scum, pour in contact with the wine, which would destroy it boiling upon 8 ounces bruised ginger and 16 that fine grape flavor which makes Catawba lemons sliced; when the whole has cooled wine so celebrated . When properly made, down to about 75°, squeeze out the lemons the must will undergo fermentation. When and ginger through a sieve, and add the yeast. it has fermented, which will be in 15 days, Let it work for about 3 days, and then draw fill the cask with the same kind of wine and bung it loosely for 1 week; then make it bucket; add 1 gallon of Port and whisk it tight. Nothing more is needed till it is clear, well up to a froth with a clean broom; draw which, if all is right, will be in the January off 4 gallons, and put the finings in it; stir or February following. Then, if perfectly it up well, leaving out the bung one day; clear, rack it off into another clean cask, and then bung it up, and in ten days it will be fit bung it up tightly until wanted. If the wine to bottle. If the weather be warm, mix up 1 remains in the cask till about November, pint silver sand and add to the finings. it will improve by racking it again. Be sure 747. To Fine Wine, Cider, Ale, or shredded isinto have sweet, clean casks. Do not burn too Porter. Take 1 pound finely sh much brimstone in the cask (see No. 766); glass, and macerate it in wine, sour beer, much wine is injured by excessive use of cider, or vinegar; add more of the liquid as brimstone-a mistake generally made by new the isinglass swells, until about a gallon has beginners. Different qualities of wine can be been used, agitation with a whisk being occa- As soon as the made with the same grape by separating the sionally had recourse to, for the purpose of different runs of the same pressing. The first promoting the solution. run is the finest to make use of the first whole of the isinglass is dissolved, the mixseason; but it will not keep long without ture is reduced to the consistence of thin losing its fine qualities. To make good sound syrup, with wine or the liquid that the wine, that will improve by age, the plan is to mix all up together. The very last run will make it rough, but it will have better body and better flavor when 2 or 3 years old, and will improve for a number of years. first run will not be good after 2 or 3 years.

The 742. To Fine Wine Difficult to Clarify, or Thick in Consequence of an Imperfect Fermentation. To clarify 60 gal- Ions, take 1 ounce of the species of Dock or Rumex plant, called Patience root, which boil in 1 quart water. When cold, filter, and add 1 ounce common salt, then 1 glass sheep's blood. Beat all the ingredients well together with a broom until the mixture foams up well, then add it gradually to the wine, stirring continually while pouring it in, and for 15 minutes afterwards. In a few days the wine will be clear.

743. To Fine Madeira or any kind of finings are intended for. The whole is next strained through a cloth or hair sieve, and at once reduced to a proper state of dilution, by the addition of more liquor. A pound of good isinglass will make 10 to 12 gallons of for a barrel of ale or porter; and 1 quart for a hogshead of wine or cider. wine is subject to change; naturally it is pre-

748. To Decolor Wine. The color of wine is subject to change; naturally it is precipitated by age and exposure to the light; artificially it is removed by the action of lime-water, skimmed milk, milk of lime, and sometimes fresh-burnt charcoal. Wines that have acquired a brown color from the cask, or red wines that have become "pricked" (sec No. 752), or dark wines of any kind, may easily be turned into white wine by employing either of the above substances. In this way brown Sherry is commonly changed to coal is not often used, as it affects the flavor as well as color of wine. A little milk of lime may sometimes be substituted for milk, especially when the wine to be decolored is very acid, and red wines may be rendered quite colorless by it.

Wine with Isinglass. To fine 40 gallons pale Sherry; for this purpose 2 or 3 pints of wine, steep 1 ounce isinglass in 1 pint of pure skimmed milk are generally sufficient to cold water over night, and then melt it over decolor a cask of wine; but when it is found a gentle charcoal fire, until a uniform gelatin- necessary to change the color of red wine, 2 ous mass is formed. When cool, mix with it or 3 quarts or more will be required. Char- 3 pints wine, and let it repose 12 hours in a moderately warm room. Then add 1 gallon wine and mix the whole in a wooden vessel; whisk it with a clean broom until it foams up.

Pour this mixture gradually in the wine you continually during the process. Bung up the cask, and in the course of 48 hours the wine will appear perfectly clear and bright. Isin- in wine, called by the French "graisse," and glass prepared in this way will precipitate by the Americans "ropiness," is occasioned perfectly, and leave no particles suspended in by the presence of a glutinous substance, and is generally observed in those white wines the wine.