85 



can not be certain but that a .sufficiently strong fermentation may set 

 in to spring- the staves or head of the cask. This misfortune is obvi- 

 ated by using some sort of a safet}^ vent. 



The best simple vent for this purpose that was seen is the Noel 

 vent bung (tig. 19). A central opening of sufficient size is cut a])out 

 half way through this bung and then is continued at a diameter al>oiit 

 one-half as great the rest of the way. On the shoulder thus formed 

 a valve (a) is placed and held by the spiral spring seen in the cross 



Fig. 18.— Bent ventilating tube. 



section. The spring is supported above b\' a metal plate screwed 

 over the opening in the top of the bung. The spring should be of 

 sufficient strength to hold 2 to -i pounds of pressure, and the mech- 

 anism of the valve and its seat should be so perfect as to prevent 

 the ingress of air. If the bung is sterilized and driven tightly into 

 place, it will insure proper ventilation of the barrel or cask and pro- 

 tect the liquor ver}- well from the entrance of extraneous organisms. 



One of the most important considerations 

 about the fermentation casks is the means of 

 drawing off the liquor readily when this T 

 becomes necessary". ]Many instances were 

 seen in England and German v where the 

 fermentation was carried on in barrels and 

 casks which had but one opening, namely, 

 the large bunghole; hence, in racking oti'. it 

 was necessary to introduce a pipe at this opening, lower it to what 

 was considered a proper position, and then siphon off the liquid. 

 This method is extremely faulty, however, because of the disturbance 

 of the top lees and the difficulty of determining the depth to which 

 the tube should be lowered into the vessel so as not to take up the 

 dregs. 



Every vessel used for fermenting the must should be furnished with 

 a spigot so situated that it will draw off the liquor as near to the dregs 



a. 



Fig. 19.— Noel ventilating bung. 



