From the HBD Archive
From: eisen@kopf.HQ.Ileaf.COM (Carl West)
Subject: $Agar? and sediment in wine
Date: 1992-06-16 15:31:35 GMT


Check out your nearest oriental grocery store, you'll find agar-agar in
at least one of several forms; powder, noodle-like strips(looks like
rice noodles), or puffed square sticks that look like they're related
somhow to fried pork rinds. Unless you're planning on doing heavy-duty
microbiological studies on your yeasts this stuff will work fine for

Sediment in wine

>My question is what should I do with about 40 bottles of wine that all have
>some sediment on the corks? ... Any ideas???

I don't do wine but, you asked for ideas, here's mine:
Stir/shake a bottle up to get the sediment off the cork, and store it
on its _side_, allow the sediment to settle to the side of the bottle.
When serving, carefully and gently decant all at once into a decanter,
_then_ pour for your guests.



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