WINE-MAKING IN CALIFORNIA. 267 



and sprightliness which to me constitute their chief merit, and 

 become rough and acid. But my readers can easily satisfy 

 themselves, by trying both ; than follow the method which 

 suits their taste best, and gives them the most saleable wine. 

 The must can be run into the casks from the press at once. 

 Of course these should be "wine green" beforehand ; if new, 

 they should be made so as indicated before; if old, and they 

 have contained wine before, they should be made perfectly 

 clean and sweet by thorough washing. The rinsing chain, 

 (Fig. 31) is a good implement for loosening any impurities, 

 and the smell will indicate whether they are 

 clean and sweet. If at all mouldy they should 

 be rinsed with lime water or sal soda, and if 

 they lay empty for several days, they should be 

 sulphured as soon as dry, and the bung drove 

 FIG. 31. m tight- ^ will be found very useful to burn 

 some good pure grape brandy in them, which will fumigate 

 them thoroughly. Take about a quart to a thousand gallon 

 cask, pour it in at the bung, and ignite by dropping a burning 

 match into the brandy from above. As soon as the brandy 

 is burning well, lay a cloth over the bung; but do not drive 

 in the bung until it is all burned, as it may burst or injure the 

 cask. This will penetrate the wood deep enough to benefit 

 the must, and is much better than heavy sulphuring. If you 

 do sulphur, rinse the cask before filling, to take out the smell 

 and taste, which the must easily acquires, and which is also 

 deleterious to active fermentation. Fresh brandy or whiskey 

 casks may be used for fermenting wines, provided there are 

 no other flavorings used in the liquor, such as gin, chervil, 

 anisette, etc. But they will not do for fermented wines, or 

 for racking. The quantity of brandy to be used will of course 

 correspond to the size of the cask. Fill your casks with the 

 must to within about eight inches of the top, to prevent its 1 

 running over, and divide the pressing which runs last, equally 



