The sand will carry down with it all the small particles with the isinglass misses, and likewise confine the bottom so as to prevent it from rising.  But if you make your wine stronger by allowing a larger quantity of fruit to the gallon, this forcing will not do; for all forcings must be stronger than the body forc’d, or else the foul parts will not fall; therefore such wines must be forced with English stum, a quart of which is sufficient for a pipe, one pound of alabaster being beat in with it and apply’d as above.

ENGLISH STUM.

Take a five gallon cask that has been well soaked in water, set it to drain; then take a pound of roll brimstone and melt in a ladle; put as many rags to it as will suck up the melted brimstone.  Burn half those rags in the cask, covering the bung-hole so much as that it may have just air enough to keep it burning.  When burnt out put three gallons of very strong cyder, and one ounce of common allum (pounded and mixt with the cyder) into the cask.  Keep rolling the cask about five or six times a day for two days.  Then take out the bung, and hang the remainder of the rags on a wire in the cask, as near the cyder as possible, and set them on fire as before.  When burnt out, bung the cask close and roll it well about three or four times a day for two days; then let it stand seven or eight days, and this liquor will be so strong as to affect your 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.