504 Transactions of the 



wine, would be well enough. But this running over of lees and wine 

 is. very apt to sour and fill the cellar or room with acetic or vinegar 

 gas, transplanting itself, which answers very well for a vinegar factory. 

 The casks want filling only so much as to prevent this. The carbonic 

 gas generated by fermentation will keep the casks full for the time 

 being, the superfluous will escape through the bung hole. 



In strong fermentation a light covering answers very well ; but when 

 it goes down or evolves less gas, it would appear necessary to either 

 make the vent hole so small as to correspond with the quantity of gas 

 generated or to use fermenting pipes. 



The first method is not practicable; for if not fully proportioned, 

 vacancies will be created, and atmospheric air — the great generator and 

 destroyer — will have a chance to penetrate and convert such light per- 

 centage of alcohol in solution to vinegar very readily. This is a well 

 known fact, that the thinner alcohol is spread and exposed to warm air 

 the sooner it will turn into vinegar ; and upon this principle vinegar 

 factories are carried on. If anyone will examine the vacancy near the 

 bung hole he will find it coated over with a slimy, oxydated matter, and 

 being thin and half dry is the very thing to start the spoliation of wine. 



For these reasons I prefer the use of the fermenting pipes. These 

 consist of tin pipes (lead should never be used) or small india rubber 

 hose, one end to go into a well fitting bung having a corresponding hole 

 bored through it and fastened perfectly air tight, the other end bent 

 over to go into a dish or can of water, penetrating not more than one 

 inch. In this way the water will ofter very little obstruction, let the 

 excess of gas escape, close up again, and leave the casks full all the 

 time. 



If fermenting pipes cannot be had, then a very good substitute is to 

 fill the hole bored through the bung with cotton. This will give vent 

 to the gas and in a measure prevent the ingress of air, only care must 

 be taken that the wine does not reach it. Stirring up occasionally is 

 very promotive of fermentation, because it brings the ferment in closer 

 contact again with the sugar and forces out the gas to make room for 

 more. 



After fermentation is over entirely, or when it appears that the gas 

 does not keep the casks full, then is the time to fill up with wine and 

 close the well fitting bung hole moderately tight. Fill up again when- 

 ever necessary and keep it full. 



If the juice is of proper proportions, right temperature, and not 

 charged with different kinds of salts, which are kept afloat by resinous 

 matter that almost always accompanies them, or an excess of (ferment) 

 vegetable matter not belonging or not necessary in the juice, it cannot 

 fail to make sound dry wine. 



It is impossible to prescribe a certain way of making wine. What 

 holds good if the juice is constituted one waj T will not answer if it is 

 otherwise. There are no secrets about the business, as so many are fond 

 to believe, but all depends upon the qualitj^ of the juice itself. A funda- 

 mental knowledge and practice, to ascertain what treatment is wanting, 

 is all that is necessary, and all little important doings and fineries do not 

 amount to much. 



Rags on bungs should never be used. They act like suctions; are 

 most always wet, and sour in a short time. This will appear evident 

 from the vinegar flies which collect around them. Pine bungs, steeped 

 in oil, I prefer any time to oak, because they are driven better and will 

 not crack so easy in dry weather. I have been rather long in describing 



