reduced to powder, and mixed with some of the must.
TO MELLOW WINE
Wine, either in bottle or wood, will mellow much quicker when only covered with pieces of bladder well secured, than with corks or bungs. The bladder allows the watery particles to escape, but is impervious to alcohol.
TO REMOVE THE TASTE OF THE CASK FROM WINE
Finest oil of olives, one pound. Put it into the hogshead, bung close, and roll it about, or otherwise well agitate it, for three or four hours, then gib, and allow it to settle. The olive oil will gradually rise to the top and carry the ill flavor with it.
TO REMOVE ROPINESS FROM WINE
Add a little catechu or a small quantity of the bruised berries of the mountain ash.
TO RESTORE WINE WHEN SOUR OR SHARP
1. Fill a bag with leek-seed, or of leaves or twisters of vine, and put either of them to infuse in the cask.
