Most Viewed- Mode Of Operating- Mode Of Operating - Clinton - Clinton - Delaware - Propagation Of The Vine - A Few Necessary Improvements - Herbemont - Delaware Vineyard - Remarks On Its History In America Especially At The West--its Progress And Its Future - The Must Scale Or Saccharometer - Poeschel's Mammoth - Cuyahoga (coleman's White) - Franklin - Planting - North America - Location And Soil Least Viewed- The Concord- Norton's Virginia - Treatment Of The Vine The Second Summer - Other Methods Of Training The Vine - Birds - Girdling The Vine To Hasten Maturity - Preserving The Fruit - Varieties Of Grapes - Norton's Virginia (norton's Seedling Virginia Seedling) - Martha - Rulander - Clara - Dracut Amber - Garber's Albino - Allen's Hybrid (allen's White Hybrid) - Use Of The Husks And Lees - The Change Of The Must By Fermentation Into Wine |
Treatment Of Flat And Turbid WineThe cause of this is generally a want of Tannin. If the wine has a peculiar, flat, soft taste, and looks cloudy, this is generally the case. Draw the wine into another cask, which has been well sulphured, and add some pulverized tannin, which can be had in every drug store. The tannin may be dissolved in water--about an ounce to every two hundred gallons of wine--and the wine well stirred, by inserting a stick at the bung. Should it not have become clear after about three weeks, it should be fined. This can be done, by adding about an ounce of powdered gum-arabic to each forty gallons, and stirring the wine well when it has been poured in. Or, take some wine out of the casks--add to each forty gallons which it contains the whites of ten eggs, whipped to foam with the wine taken out--pour in the mixture again--stir up well, and bung up tight. After a week the wine will generally be clear, and should then be drawn off. Next: Use Of The Husks And Lees Previous: After Treatment Of The Wine
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