761. Parent's Method of Preserving Wine

761.    Parent's Method of Preserving Wine. This consists in the addition of a small quantity of tannin or tannic acid to the wine, which perhaps acts in a similar way, by destroying the vitality of the spores of the fungus, since a microscopic examination of wine known to contain these germs, within a few weeks after being treated with the tannin, has failed to detect the slightest trace. Indeed, wine which has already begun to change, and become turbid, can be restored to its primitive clearness, and with a great improvement in its taste. Care must be taken, however, to use only tannin which has been prepared from the constituents of the grape, since the slightest proportion of the extract of nut-gall, although accomplishing the general object of destroying the fungus, will impart a peculiar taste, which never disappears.

762. Antiferments

762.     Antiferments. Substances used in small quantities for arresting fermentation in cider, wine, and malt liquors. The following formulae are effective, and have the advantage of being harmless. (See No. 835 (To Preserve Cider).)

763. Antiferments for Cider

763.     Antiferments for Cider. Sulphite (not sulphate) of lime in fine powder, and as newly prepared as possible. Or, 2 parts sulphite of lime and 3 parts ground black mustard seed.

764. Antiferments for Cider, Wine, Malt Liquors

764.    Antiferments for Cider, Wine, Malt Liquors. etc.. Grind or bruise together 13 pounds new mustard seed and 1 pound cloves. This mixture may be used with or without the addition of 10 ounces ground capsicum.

765. To Induce Fermentation

765.     To Induce Fermentation. If fermentation does not begin within a reasonable time, raise the temperature by covering the vessel with blankets, and moving it near to a fire. Or, warm a portion of the must and add it to the rest. A small quantity of yeast, previously well mixed with some of the liquor, gently stirred in, will have the same effect. Or, the must may be warmed by placing large stone bottles, filled with boiling water and well corked, in the liquor.

766. To Arrest Fermentation

766.    To Arrest Fermentation. Dip a strip of linen or cotton, an inch wide and seven inches long, into melted sulphur. Fasten a wire into the bung of a 60-gallon cask, so that the end will hang about the middle of the inside of the cask, bend the end up to form a hook, place the sulphur tape on the hook, ignite it, and insert it in the cask, bunging loosely. In about an hour the cask will be impregnated with sulphurous acid; then withdraw the match, and fill up with wine, and bung up tight. This will stop further fermentation. This is a good plan for white wines, but not for red wines, as sulphur injures their color. Sulphite (not sulphate) of lime is also sometimes employed to arrest fermentation. (See No. 835 (To Preserve Cider).)