364 VINEGAR, CIDER, AND FRUIT-WINES. 



paper pulp in a bag, or, if necessary, with some isinglass, it is 

 taken to the impregnating apparatus, one similar to that used for 

 mineral water answering the purpose. The wine is then saturated 

 under a pressure of 4J to 5 atmospheres with the desired quantity 

 of carbonic acid and at once drawn off into bottles, which are 

 corked and wired as above. 



The advantage of this method consists in the rapidity with 

 which champagne can be made, 30 to 36 months being required 

 for the first method before the champagne is ready for transporta- 

 tion. 



The following method is the most simple of all, but does not 

 yield as fine a product. Each bottle is finished by itself and no 

 special apparatus is required. The wine is sweetened and clari- 

 fied in the same manner as in the impregnating method and then 

 drawn off into bottles. In case the wine is not rich enough in 

 alcohol, the content of the latter may be increased by 10 per 

 cent. 



After having filled the bottles about 1.52 cubic inches less 

 than generally, add first to each bottle 11 drachms of pure crys- 

 tallized bicarbonate of potash and immediately afterwards 1 oz. 

 of pure crystallized tartaric acid in pieces. Then close the bottle 

 with the cork and secure the latter by tying or wiring it cross- 

 wise. The potash and acid are now brought to solution by gently 

 swinging the bottle to and fro, the contents becoming at the same 

 time turbid by the separation of bitartrate of potash. By 

 placing the bottle bottom upwards the separated tartar is collected 

 as much as possible upon the lower surface of the cork and after 

 the wine is clear removed in the same manner as described in the 

 first method. It is not absolutely necessary to remove all the tar- 

 tar as it settles on the bottom and the champagne will pour out 

 clear. 



According to any of these methods all fruit-wines can be con- 

 verted into champagne or sparkling wines. 



Semler gives the following directions for the preparation of 

 gooseberry-champagne. Pour 20 quarts of warm water over 20 

 quarts of crushed gooseberries and add 6 Ibs. of sugar, 4J Ibs. of 

 honey, 1 oz. of pulverized tartar, J oz. of dried lemon peel, and J 

 oz. of dried orange peel. After standing for two days strain the 



