Sparkling Wines.
An apparatus for converting still into foaming wines, and doing this efficiently, simply, and rapidly, consists of a vertical steel tube, which turns on an axis, and {768} bears several adjustable glass globes that are in connection with each other by means of distributing valves, the latter being of silver-plated bronze. The glass globes serve as containers for carbonic acid, and are kept supplied with this gas from a cylinder connected therewith.
The wine to be impregnated with the acid is taken from a cask, through a special tube, which also produces a light pressure of carbonic acid on the cask, the object of which is to prevent the access of atmospheric air to the wine within, and, besides, to cause the liquid to pass into the bottle without jar or stroke. The bottles stand under the distributing valves, or levers, placed above and below them. Now, if the cock, by means of which the glass bulbs and the bottles are brought into connection, is slightly opened, and the desired lever is put in action, the carbonic acid at once forces the air out of the bottles, and sterilizes them. The upper bottles are now gradually filled. The whole apparatus, including the filled bottles, is now tilted over, and the wine, of its own weight, flows through collectors filled with carbonic acid, and passes, impregnated with the gas, into other bottles placed below. Each bottle is filled in course, the time required for each being some 45 seconds. The saturation of the liquid with carbonic acid is so complete and plentiful that there is no need of hurry in corking.
By means of this apparatus any desired still wine is at once converted into a sparkling one, preserving at the same time its own peculiarities of taste, bouquet, etc. The apparatus may be used equally well upon fruit juices, milk, and, in fact, any kind of liquid, its extreme simplicity permitting of easy and rapid cleansing.
Artificial French Brandy.
I.—The following is Eugene Dieterich’s formula for Spiritus vini Gallici artificialis:
| Tincture of gallapples | 10 parts |
| Aromatic tincture | 5 parts |
| Purified wood vinegar | 5 parts |
| Spirit of nitrous ether | 10 parts |
| Acetic ether | 1 part |
| Alcohol, 68 per cent | 570 parts |
| Distilled water | 400 parts |
Mix, adding the water last, let stand for several days, then filter.
II.—The Münchener Apotheker Verein has adopted the following formula for the same thing:
| Acetic acid, dilute, 90 per cent | 4 parts |
| Acetic ether | 4 parts |
| Tincture aromatic | 40 parts |
| Cognac essence | 40 parts |
| Spirit of nitrous ether | 20 parts |
| Alcohol, 90 per cent | 5,000 parts |
| Water, distilled | 2,500 parts |