464 
The fining material used, as already mentioned, consist | of 
albumenous clarifiers, viz., several albumens, white of egg, blood, 
milk (casein), gelatine, isinglass. 
The patent finings offered by commerce consist of one of these 
substances with tannin and potassium sulphite added; they are 
good, but their price is often unreasonably high. 
Fish Isinglass, called by the French Ichthyocol, is very gool 
for white wines; one quarter to half an ounce per 100 gallons for 
white wines. It is split in thin sections or, better, rasped, covered 
with cold water for 10 or 12 hours, during which it swells, then 
boiling water is added, beating it meanwhile. Another way is to 
dissolve one-tenth its weight of tartaric acid, plunge the isinglass 
into the acidulated water, but without heating it, and avoid beating 
it at this stage. In about an hour it is reduced to a clear, trans- 
parent jelly; then stir and reduce to the consistency of thin cream 
and stir it into the wine. When ready for use some wine is well 
mixed with it and it is poured into the cask, which is stirred ener- 
‘getically with a plunger. A quantity may be used for subsequent 
use, and 1 per cent. of bisulphite of potash added to preserve it. 
Gelatine——One to one and a-half ounces jer 100 gallons of 
either white or red wine; the amount depends much on the degree 
of cloudiness. It is sold in the shape of yellowish to transparent 
cakes. It swells without dissolving in cold water, but dissolves very 
readily in warm water. In the proportion of 5 per cent. the dis- 
dissolved gelatine remains liquid at ordinary temperatures; if more 
concentrated it jellifies on cooling. Dissolve the quantity required, 
dilute with wine and stir into the cask. The tannin and acid of the 
wine cause a gradual coagulation, the particles settling and carrying 
down the solid matter floating in the wine. The coagulum consists 
of a combination of the gelatine and the tannin. With astringent 
red wine this may be an improvement. 
White of eggs are used without preparation other than beating 
up with water. The white of 10 eggs may be used for 100 gallons 
of wine. 
Fresh blood serum, i.e., the clear amber-coloured liquid which 
separates after coagulation, is used without any further prepara- 
tion; half a pint to 100 gallons, with a quarter of a pound of 
common salt added. The desiccated forms of eges and blood albu- 
men found in commerce are expensive, and lose the simplicity of 
their manipwation when liquid. 
Natural milk is only used for the clarification of vinegar. 
Gelatine requires about equal quantity -of tannin to precipitate. 
Isinglass, properly prepared about half that amount. Eggs re- 
quire only minute quantities. ; 
When the wine has cleared, after three to ten davs, it is drawn 
by racking from over the lees. 
