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To Cure Ropiness In All wines

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

To cure ropiness in all wines. Take a bowlful of red wine pips (dried and milled only), a bowlful of fat of the appearance or colour of the wine, a denier of pastry leaven, a half pound of alum, two bells of ginger and a bit of gritty ashes. Put all these 6 things, well ground and beaten, in the barrel. Stir well with a short stick (split at the end into four) so that the scum gushes out. The stick should be only a foot inside the barrel. Tap the bung in.


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