Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 413

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I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.