FRUIT-WINES. 363 



an extent that they do not suffice for the complete fermentation of 

 the sugar. Such wine, if not wanting in alcohol, will keep for an 

 almost indefinite time and may be exposed to the access of air and 

 a high temperature without the appearance of the formation of 

 acetic acid. 



Gooseberry-champagne. The taste of this beverage closely 

 resembles that of genuine champagne. There are several modes 

 of its fabrication. In France a light wine which does not contain 

 too many fermenting substances is used. Somewhat less than 2 

 per cent, of sugar, or about 15 grammes to a bottle of 800 cubic 

 centimetres 7 capacity, is dissolved in the wine and the latter drawn 

 off into strong champagne bottles which are then hermetically 

 corked and tied with twine. The wine is then allowed to fer- 

 ment in a room having a temperature of from 77 to 99 F. 

 When fermentation is finished, the bottles are brought into a cool 

 cellar and placed first horizontally and then gradually bottom 

 uppermost so that the yeast may collect on the cork and the wine 

 become clear. When all the yeast is precipitated to the neck of the 

 bottle, the sediment is carefully removed degorgie as it is termed 

 by first raising the string securing the cork and then the latter, 

 the bottle being held in a horizontal position. The cork being no 

 longer held by the string is forced out together with the deposit 

 of yeast while the clear wine impregnated with carbonic acid 

 remains behind. To prevent the unavoidable loss of wine, the 

 cork together with the yeast and wine forced out is collected in 

 an upright barrel with a large aperture towards which the mouth 

 of the bottle is held during the operation. 



The wine thus impregnated with carbonic acid, however, is not 

 yet champagne ; it only becomes so after the addition of a solution 

 of fine rock candy in brandy with which the bottle is filled up. 

 Each bottle after receiving the necessary quantity of the solution, 

 or liqueur as it is termed, is at once closed with a cork which is 

 secured with twine or wire. Removing the deposit of yeast is the 

 most difficult portion of this operation, long experience being 

 required before the workman possesses the necessary skill. 



According to another method, which is also called the impreg- 

 nating method, the sugar required for sweetening is dissolved in 

 the wine, and after clarifying the solution by filtering through 



