The Cyder-Makers Instructor, Sweet-Makers Assistant, and Victuallers and Housekeepers Director | Page 6

eyes by looking at it.
When you force a pipe, take one quart of this liquid, put half an ounce of isinglass to it beat and pulled to small pieces. Whisk it together, and it will dissolve in four or five hours. Break the jelly with your whisk, and put one pound of alabaster to it, then dilute it with some of the wine, put it in the pipe, bung it close, and in a day it will be fine and bright.
To cure ACID RAISIN WINES.
The following ingredients must be proportioned to the degree of acidity; if but small, you must use the less, if a stronger acid a larger quantity. It must likewise be proportioned to the quantity of wine as well as to the degree of acidity.
Observe that your cask be nearly full before you apply the?ingredients; which will have this good effect, the acid part of the wine will rise to the top immediately, and issue out at the bung-hole. But if the cask be not full, the part that should fly off will still continue in the cask, and weaken the body of the wine. If your cask be full, it will be fit to have a body laid on it, in three or four days time.
I shall here proportion the ingredients for a pipe, supposing it quite acid, so as but just recoverable.
Take two gallons of lac, and two ounces of isinglass, boil them a quarter of an hour; strain the liquor, and let it stand 'till it is cold; then break it well with your whisk, and put four pounds of alabaster and three pounds of whiting to it. Stir them well together, and add one ounce of salt of tartar to the whole. Mix by degrees some of the wine with it, so as to dilute it to a thin liquor. Apply this to the cask, and stir it well with your paddle. This will immediately discharge the acid part from it, as was said before.
When it is off and quite down, bung it up for three days, then rack it, and you'll find part of its body gone off by the strong fermentation. To remedy this, you must lay a fresh body on it in proportion to the degree to which it hath been lower'd by the above process; always having special care not to alter flavour. And this must be done with clarified sugar; for no fluid body will agree with it but what will make it thinner, or confer its own taste; therefore the following is the best manner.
To lay a fresh body on the WINES.
Take three quarters of a hundred of brown sugar, and put into your copper, then put a gallon of lime water to it, to keep it from burning. Keep stirring it about 'till it boils; then take three eggs and mash all together with the Shells, which put to the sugar. Stir it about, and as the scum or filth arise take it off. When quite clean put it into your can, and let it stand 'till it is cold before you use it. Then break it with the whisk by degrees, with about ten gallons of the wine, and apply it to the pipe. Work it with your paddle for half an hour; then put one quart of stum forcing to it, which will unite their bodies, and likewise make it fine and bright. You must keep it bung'd very close.
To cure RAISIN WINES that are cloudy.
These wines, if they take a chill, are affected in the same manner with Port-wines. Like them they will be cloudy, and will have a floating lee in them, which by shaking in a glass will rise in clouds.
If any thing be apply'd to it cold, it will strike a greater chill upon it, and change its true colour to a pale or deep blue one; to prevent which, and take off the chill, you must,
For a Pipe,
Take one gallon of lac and one ounce of isinglass broke in small pieces, three pounds of alabaster, two ounces of sweet spirit of nitre; boil them together for five or six minutes; Stir them and apply to the pipe as hot as possible. Stir it well in the pipe with your paddle, and in about two hours after, bung it close up. Let it lay five or six days, and you'll find it quite fine and bright.
This will make it a little flat, to remedy which you must rack it clean from it's bottoms, and throw a quart of stum forcing to it.
To colour RAISIN WINES.
Wine made of raisins of the sun is always of the colour of rhenish, which is almost white. Very often that which is made of malaga's (especially if the fruit be but indifferent) will not hold