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To Ripen Wine

Dealers adopt liar taste termed flat. For the second stage Poux the wine becomes thick, and has a pecиvarious ways to hasten the ripening of wine. the wine becomes still One of the safest and best plans for this pur- various ways to hasten the ripening of wine. the wine becomes still more troubled, and has of the safest and best plans for this pur- the taste of stagnant water. Finally, in the pose, especially for strong wines, is to let them last stage, when the decomposition has remain on the lees 15 to 18 months before reached its maximum, the wine becomes racking off, or, whether "crude" or "racked," grayish and appears like muddy water. If keeping them at a temperature ranging be- some of the wine is put into a champagne tween 500 to 60° Fah., in a cellar free from glass and a pinch of tartaric acid is added, a draughts, and not too dry. Dealers some- red color will be produced, which will not times remove the bungs or corks, and substi- be the case if the wine is in a state of acetous tute bladders fastened air-tight. wine treated in this way, and kept at about Bottled fermentation. 70º Fah., ripens very rapidly. 4 or 5 drops of Wines. As soon as discovered add tartaric 756. Remedy for Decomposition in acetic acid added to a bottle of some kinds of acid in the proportion of 14 ounces to every new wine, immediately gives it the appearance 20 gallons of the wine, and let it rest for a of being 2 or 3 years old.