Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out.
254. To restore sour Wines.
Take calcined gypsum, in powder, 1 oz.
cream of tartar, in powder, 2 oz.
Mix them in a pint or more of brandy; pour it into the cask; put in, also, a few sticks of cinnamon, and then stir the wine without disturbing the lees. Bung up the cask the next day.
255. Another Method.
Boil a gallon of wine, with some beaten oyster-shells and crabs’ claws burnt into powder, an ounce of each to every ten gallons of wine; then strain out the liquor through a sieve, and when cold, put it into wine of the same sort, and it will give it a pleasant lively taste. A lump of unslacked lime put into the cask will also keep wine from turning sour.
256. To fine or clarify Wines.
Boil a pint of skimmed milk; when cold mix with it an ounce of chalk, in fine powder, pour it into the cask, and roll it ten minutes. The following day bung up the wine, and rack it off as soon as fine.
257. Another Method.
Or, take 1½ oz. of gum-arabic, in fine powder, and
1 oz. of chalk, in powder.