FORCING, in the wine trade, a term used by the wine-coopers for the fining down wines, and rendering them fit for immediate draught. The principal inconvenience of the common way of fining down the white-wines by isinglass, and the red by whites of eggs, is the slowness of the operation; these ingredients not performing their office in less than a week, or sometimes a fortnight, according as the weather proves favourable, cloudy or clear, windy or calm: this appears to be matter of constant observation. But the wine-merchant frequently requires a method that shall, with certainty, make the wines fit for tasting in a few hours. A method of this kind there is, but it is kept in a few hands a valuable secret. Perhaps it depends upon a prudent use of a tartarized spirit of wine, and the common forcing, as occasion is, along with gypsum, as the principal; all which are to be well stirred about in wine, for half an hour before it is suffered to rest.