Home › Home-Made Wines › To Fine a Pipe of Port Wine

To Fine a Pipe of Port Wine

Take the whites and shells of ten good eggs, and beat them up to a froth in a wooden cause the coagulation or precipitation of the finings; this principle must therefore be supplied, and for pale white wines, which are the kind chiefly attacked with ropiness, noth ing equals a little pure tannin or tannic acid ning to decompose (called in French the dissolved in proof spirit. Red wines contain Poux), and that in which the acetous fermenso much tannic acid that they are never tation has commenced . The Poux appears at troubled by ropiness . Wine, after having the bottom of the barrel, while acetification been cured of ropiness, should immediately be begins at the top.

For the first stage of the fined and bottled.