FI′NINGS

Substances used by publicans, brewers, wine merchants, ., to clarify their liquors. Prep. 1. ( Brewer’s finings ; Cooper’s f. ) Isingla (finely shredded), 1 lb., and sour beer or cider or vinegar, 3 or 4 pints, are macerated together, and more of the sour liquor added as the isingla swells, until about a gallon has been used, agitation with a whisk or a small bundle of twigs being occasionally had recourse to, for the purpose of promoting the solution. As soon as the whole of the isingla is di olved, the mixture is reduced to the consistence of thin syrup, with weak mild beer, or cider, or any other liquid that the finings are intended for. The whole is next strained through a tammy cloth or a hair sieve, and at once reduced to a proper state of dilution, by the addition of more liquor. Product , 6 1 ⁄ 2 to 7 galls. “A pound of good isingla will make about 12 galls. of finings.” (Ure.) Used to clarify fermented liquors, especially beer. 1 to 1 1 ⁄ 2 pint is the usual dose for a barrel of ale or porter; and a quart for a hogshead of cider or wine. 2. ( Spirit finings. )— a. Alum (ord. cryst.), 1 lb.; powder, and divide it into 12 equal portions, which are to be separately wrapped in blue paper, and marked No. 1. Next take of carbonate of soda (sesquicarbonate of the shops), 6 oz.; divide this as the last, wrap it in white paper, and mark each parcel No. 2. Keeps dry anywhere. b. From alum, 1 lb.; salt of tartar (dry), 1 ⁄ 4 lb.; proceed as before. The white papers containing the salt of tartar must be kept in a dry, well-corked, wide-mouthed bottle or jar. Both of the last two are used to clarify gin and cordials. The contents of one of the blue papers are di olved in about a pint of hot water, and the resulting solution is well ‘rummaged up’ with the liquor. A solution of the contents of one of the white papers, in about 1 ⁄ 2 pint of hot water, is then added, and the agitation continued for some minutes longer; after which the cask is ‘bunged’ close and the whole allowed to repose until the next day. This is sufficient for a barrel (say 30 to 36 galls.), but many persons use double the quantity. The effect is not only to clarify, but also to ‘blanch’ the liquor. Obs. Good liquors, either fermented or spirituous, need no artificial ‘fining,’ as they always clarify themselves by repose. With those, however, which are out of ‘condition,’ or of inferior quality, it is often nece ary, as, without such a proceeding, they remain unsaleable. This is particularly the case with malt liquor. “Attempts to clarify it in the cask seldom fail to do harm. The only thing that can be used with advantage for fining foul or muddy beer is isingla .” (Ure.) The disadvantages resulting from the artificial clarification of fermented liquors are—that they do not afterwards ‘stand well on draught,’ that much of the conservative astringent matter which they contain is precipitated with the ‘finings,’ that their piquancy and flavour is more or le diminished, and that they are more than usually liable to become flat and vapid, whether in cask or bottle. The larger the proportion of ‘finings’ used, the more marked are their injurious effects, and the shorter the interval which elapses before the acce ion of the several symptoms referred to. We have seen the most disastrous consequences follow the injudicious use of ‘finings,’ more especially in respect to those liquors in which a certain amount of piquancy, astringency, and briskne , is an e ential condition. In one instance which came under our notice upwards of 30 barrels of ‘underground’ (a very strong old ale) was thus reduced in value to le than 1-3rd its original cost; and in another, a large bottled stock of the ‘finest old Burton’ was found to be utterly unsaleable. In both cases the ‘spoiled liquor’ was got rid of by mixing it in and selling it with 3d. and 4d. beer. Liquors which ‘refuse to fine’ or become clear, when treated with ‘finings’ in the usual manner, are called ‘stubborn’ by coopers and cellarmen. See Brewing , Gin , Malt , Liquors , Wines , .