358 VINEGAR, CIDER, AXD FRUIT-WINES. 



form temperature of from 59 to 64 F. During this process 

 lav a piece of gauze upon the open bunghole and secure it by 

 means of a stone, piece of iron, etc. ; this prevents the access of 

 foreign substances to the must. Every other day the barrel is 

 filled up to the bung-hole with sugar-water prepared in the pro- 

 portion of J Ib. of sugar to 1 quart of water. As soon as the 

 " hissing' 7 in the barrel ceases bung the barrel tightly and after 

 14 days draw off the contents into another barrel placed in the 

 same room. After 6 months the wine can be drawn off into 

 bottles, being, however, 8 days previously clarified with the whites 

 of a dozen eggs or 1 oz. of isinglass slowly dissolved over a 

 moderate fire in 1 pint of wine. Whatever fining is used add it 

 to the wine with constant stirring. If salicylic acid is to be used 

 it is best done in the manner described for cider when the wine 

 has acquired the desired degree of ripeness. The bottles should 

 be rinsed with salicylated water and closed with corks previously 

 soaked for a few hours in hot salicylated water. Sealing the 

 bottles is not necessary but in order to be sure that the corks fit 

 closely shake each bottle, with the neck downwards, with the right 

 hand holding the left under the cork. If the slightest moisture is 

 observed, the bottles must be recorked, as carelessness in this 

 respect may cause a portion of the supply of wine to spoil. The 

 corked bottles are laid in the cellar. 



This general method, according to which all kinds of wine from 

 small fruits can be prepared, may be supplemented by the follow- 

 ing receipts: 



Currant-wine. Among all varieties of berries the currant 

 contains the largest quantity of free acid, about 2 per cent., and 

 comparatively little sugar, about 6 per cent. The proportion 

 between these two principal constituents -is very unfavorable for 

 the manufacture of wine, and currant juice fermented by itself 

 would yield a product which does not deserve that name. 



Free the thoroughly ripe currant from the stems and after 

 crushing press out the juice. To the residue add twice or three 

 times as much water as juice obtained and after again pressing 

 add the juice obtained to the first. Now examine the juice as 

 to its content of acid and if necessary dilute further with water. 

 Then calculate the sugar in the manner given on p. 326. Sugar 



