310 GRAPE CULTURE AND 



of the Sacraments at the last supper He took with his follow- 

 ers. I do not think that what was pure to Him, the purest of 

 all, can be impure to us, who feebly try to follow in His foot- 

 steps, provided we use it with moderation, as it should be 

 taken. 



CHAPTER VI. 



AFTER TREATMENT OF THE YOUNG WINE. RACKING. 



As soon as the must has fully gone through fermentation, 

 and has become perfectly quiet, we call it wine. In short, as 

 soon as fermentation has converted the sugar into alcohol, the 

 must has lost its sweet and pungent taste on the tongue, and 

 is beginning to deposit its lees, instead of throwing them to 

 the surface, as it does while fermenting, it may be called wine. 

 The plainest indication of this stage is, when, in holding your 

 ear over the bung hole of the cask or tank, you hear none of 

 that hissing noise which accompanies fermentation; and the 

 wine, by drawing a sample from the top, which can easily be 

 done with a small hose, or a liquor thief, does not produce 

 that pungent, prickly taste which characterizes it while fer- 

 menting. It is time then to close the bung, driving it in 

 lightly, however; in case any after fermentation should set in, 

 which might injure the cask. In a week or so more, it can 

 be driven in tight, so as to exclude the air. But before this 

 is done, it will be well to fill up with the must separately fer- 

 mented for that purpose. Fill the cask up to the bung, either 

 with the wooden funnel, or a can with a long pipe, bent at the 

 end and made specially for that purpose. (Fig. 



