292 AMERICAN GRAPE GROWING 



fluence on the wine. The casks, as soon as fermen- 

 tation has ceased, should be filled up to the bungs, and 

 clean bungs driven in lightly at first, and firmly when the 

 wine has become quite still. As soon as clear, wine should 

 be racked into clean casks, as described in the proper 

 place. Smaller casks are very difficult to clean, as the 

 lees are so adhesive, yet it is important that they 

 should be all taken out. It is best to open the cask, and 

 brush it inside, but if a cooper is not at hand to do this, 

 they may be cleaned by putting a small chain through the 

 bung-hole, and then shaking the cask well, with a few 

 buckets of clear, pure water; this should be repeated until 

 the water runs out clear. Use as little sulphur as possible; 

 some are in the habit of sulphuring strongly every time 

 they rack or ship the wine. This gives an unpleasant 

 smell and taste, and such sulphured wine is apt to cause 

 headache. It is an old exploded idea that the lees are 

 the mother of the wine, and that it should remain on them 

 to gain strength. The lees are the excrements of the 

 wine, and the sooner they are separated from it, the better. 

 Generally the young wines are here sold to the merchant 

 within the first six months. Of course they should be 

 racked again before shipping, and if not sold, they 

 should be racked again the second time in March. 



I am aware that I conflict in my views on fermentation 

 with those advanced by Mr. Arpath Haraszthy, who dis- 

 courses upon fermentation at every meeting of the State 

 Viticultural Convention, and is considered an authority 

 on the subject. He claims that the finest white wines, 

 such as Riessling, etc., should also be fermented on the 

 skins, putting perforated heads on top, to keep down the 

 skins. I do not claim to be an authority, nor do I believe 

 in authorities. We are all seekers after truth, and each 

 honest opinion, supported by successful practice, is en- 

 titled to respect. Practice has taught me that white wine, 

 fermented on the skins, becomes harsh and rough, losing 



