448 AMERICAN GRAPE CULTURE. 



become so active as to endanger the cask by the 

 rapid accumulation of gas, unless it is allowed 

 to escape. In the following winter, after the 

 second fermentation has ceased, the wine will 

 be ready to bottle. In rich wines, however, 

 there are always left traces of sugar and fer 

 ment, and in consequence a slow, insensible fer 

 mentation will go on, in some cases for years, 

 during which the wine is said to be &quot; ripening.&quot; 

 We are only just beginning to have that kind 

 of wine. This insensible fermentation may, 

 under favorable circumstances, become active, 

 and should be checked, which can usually be 

 done by &quot; racking.&quot; Dry wines, it may be re 

 marked, generally fine themselves, and resort 

 need not be had to fining. 



Bottling should be done in cool weather, and 

 not till fermentation has entirely ceased, other 

 wise the bottles will be liable to be broken by 

 the accumulation of gas. The wine is usually 

 drawn from the cask by a faucet, and passed 

 into the bottle through a funnel. The bottles 

 should only be filled to within a couple of inch 

 es of the mouth, so that, when corked, there 

 shall be a small space between the cork and the 

 wine. The corks should be of the best descrip 

 tion, and compressed at the bottom when put 



