294 GRAPE CULTURE AM) 



teen days without fail. The air pipes (of block tin) are intro- 

 duced into the casks through the bung-hole, in tanks from 

 above, and, where pulp is worked for red wine, should be 

 stationary for the operation. The tendency to clarify appears 

 at once when the carbonic acid gas ceases to form. A few 

 days later the still somewhat turbid wine may be drawn off to 

 settle in casks, bunged up, and a few weeks" later will be 

 found clear, of free ripe taste, subject to no after fermentation 

 or other wine disease, free of ground taste, and fit to be 

 shipped to any part of the world, without more risk than old 

 well stored wines. Scrupulous cleanliness, sweet vessels, etc., 

 are, of course, always essential. 



With proper care and judgment, all wines can be quickly 

 finished by air-treatment, that were previously but imperfectly 

 fermented in the usual mode, even diseased wines (if free 

 from acetic acidification) restored. But no general directions 

 can in these cases guarantee success to careless or inexper- 

 ienced persons. It should, however, be born in mind, that 

 in all the above cases, the object is the removal of the excess 

 of gluten by a quickly started and lively (though brief) fer- 

 mentation, for which the presence of some sound amd active 

 ferment, sufficient sugar, proper heat and air are essential. 

 Addition of ferment may, therefore, be required, or of sugar, 

 the determination of the proper proportions of either, is the 

 work of experience and judgment. The ferment if sound 

 wine yeast or another kind should be brought into full vig- 

 orous action before it is added to the quickly-warmed wine 

 (of 70 to 75 F.), this temperature retained unchangeable 

 during the few days of subsequent finishing fermentation. All 

 subsequent processes are, however, obviated by the use of 

 air-treatment of the new must, cider, etc., which is thus car- 

 ried at once beyond the reach of the many vicissitudes to 

 which wines fermented in the usual manner, are subject. 



Wines may be classified in a general way as sweet and dry 



