ON THE ART OF MAKING WINEi 37 



is allowed to remain but a few hours in the vat, 

 the time varying according to the quality of the 

 must, the temperature, and other accompanying 

 circumstances. The period is, cat ens paribus, al- 

 ways shortened, when flavour or perfume is ex- 

 pected from the wine ; a precaution, however, 

 which the maker of domestic wines may dispense 

 with, as the little flavour he has to expect from 

 the fruits of his own growth, is generally better 

 avoided. Further, if it is proposed to make wines 

 brisk, and resembling those of Champagne, tha-- 

 juice must remain in the vat but a few hours ; and 

 indeed when small quantities only are operated on, 

 it is often prudent to conduct the whole process 

 in the cask, even from the commencement. 



I cannot conclude these general directions, 

 without inculcating the necessity of cleanliness in 

 the use, and care in the selection of the casks, 

 since results otherwise promising, are often de- 

 stroyed by this minor sort of negligence. 



In removing the wine from the vat to the cask, 

 it is necessary to get rid of all the insoluble and 

 superfluous matter which it may contain. This 

 removal, is in fact the first stage of decanting, an 

 operation of which the careful conduct is of prime 

 importance in this manufacture. By, tapping the 

 vat at a due distance above the lee, and by stop- 

 ping the flowing liquor before, the scum has de- 

 scended too low, this separation is in general. 



D 



