AND WINE MAKING. 245 



The after treatment is about the same as for white 

 wines, or like that described in the first part of this 

 book. There is this difference, however, that the Cali- 

 fornia wines, being pure juice of the grape, contain 

 more gluten and albumen than gallized or petiotized 

 wines, and therefore require more time to become clear 

 and matured. This is especially true of our white wines, 

 which do not contain as much tannin, and thus have 

 arisen complaints that they become cloudy when shipped 

 long distances, and do not keep well. The remedy, or 

 rather, preventive, is frequent racking. After the first 

 racking in November or December, there should be 

 another in fair weather in February or March. If they 

 are then perfectly clear and limpid and remain so until 

 the beginning of May, they may perhaps be trusted to 

 lie through the summer, but generally it is best to rack 

 them again early in May. In most cases, however, they 

 are sold to a dealer when six months old, which obviates 

 this necessity. The latter is, perhaps, the best course, 

 if a fair price can be obtained. 



Of Haut Sauternes and heavy Burgundies I have 

 already made mention. Their treatment is the same as 

 for other red wines, only we do not wait for all sweetness 

 to disappear. But when violent fermentation is over 

 they are racked from the fermenting vats, and the Haut 

 Sauternes are left in the cask until they have become 

 clear. Such wines are so heavy in alcohol, developed by 

 fermentation from the sugar they contain, that there is 

 less liability of clouding or other trouble. 



FORTIFIED WINES. 



The so-called "sweet" wines are, in fact, not true 

 wines, that is, pure fermented juice of the grape. All 

 have alcohol in some form added to them, increasing 

 their strength and keeping them in that sweet condition 

 so palatable to many. As I know little about them, my 



