ROSELLE. 205 
keg, and mix thoroughly by stirring. The keg should now be 
carefully covered, or if one with the ends on has been used the 
bung may be stopped with loose cotton. To obtain a good wine, 
foreign ferments should be excluded. The cask is then put aside 
and allowed to remain undisturbed during fermentation. Within 
a week this will near completion. If a sparkling wine is desired, 
the juice is racked off before fermentation has stopped and 
stored in bottles with corks securely wired to prevent ex- 
pulsion. Ifa still wine is to be made, the bottling is delayed until ° 
fermentation has ceased. Age will improve the flavor. and bou- 
quet, but the young wine is very attractive in taste and appear- 
ance. As made from the entire plant, it has a light reddish 
color and sweet refreshing taste. A complete analysis of the still 
wine so made gave the following result: 
TABLE II.—Analysis of roselle wine. 
Per cent. 
Total acidity as malic by titration 0.64 
Total acidity as d-malic by polarization 0.62 
Volatile acids as acetic 0.02 
Alcohol by volume 8.80 
Specific gravity 1.0631 
Specific gravity dealcoholized wine 1.0762 
Extract 19.79 
Direct polarization’ V —37.20 
Invert sugar 13.68 
Sucrose 1.05 
Protein (NX 6.25) 0.092 
Ash 0.3880 
P.O; 0.016 
