Burn dry walnuts over a charcoal fire, and when they are well lit, throw them into the wine, and bung up; in forty-eight hours they will correct the acidity. One walnut will suffice for every gallon of wine. If bottled wine be _ropy_, shake it for twenty minutes, uncork it, and pour off the froth or scum, when the rest of the wine will be drinkable. 1236. _Casking._--The casks should be washed with hot salt and water, then with hot water, and lastly with a portion of the fermented liquor made to boil. After the liquor is removed into the cask, it will slowly ferment, and some will evaporate. The cask should, however, be kept filled near the bung-hole, else the scum cannot be thrown out. When the fret subsides, close the bung-hole, and bore a hole for a peg, to be withdrawn occasionally, else the cask may burst. In the following Spring, determine whether you bottle or keep in wood another year; but wines that have been properly fermented, and promise well, will be improved by remaining in the cask another year. Then, if the wine wants rich flavor, add to twenty gallons, five pounds of sugar-candy. 1237. _Bottling._--Brisk wines should be bottled on the approach of Spring. If the wine be not fine enough, draw off a quart, in which dissolve isinglass in the proportion of half an ounce to twenty gallons, and pour the solution in at the bung-hole. In about three weeks, the liquor will be sufficiently clear for bottling. In drawing off, be careful to tap the cask above the lees. The wine, to be fit for bottling, should be fine and brilliant, else it will never brighten after. When bottled, it should be stored in a cool cellar, and the bottles laid on their sides, and in sawdust; but, on no account set upright. In making wines, it is a good plan to use two casks, one a very small one, from which the larger one may be filled up, during the fermentation. 1238. _Fining for Wine._--Put an ounce of isinglass into a quart jug, with one pint of wine; stir it twice or thrice a day, and it will soon dissolve; when strain it through a sieve. A pint of this fining will be sufficient for a cask of twenty gallons. When the fining is put into the cask, stir it up with a stick, taking care not to touch the bottom, so as to disturb the lees. Fill up the cask, if necessary, bung it down, and in a week the wine will be fit for bottling. For white wine only, add and mix, as above, a quarter of a pint of milk to every gallon of wine. It may also be fined with the whites of eggs, beaten up with some wine, in the proportion of four whites to sixteen gallons of wine.