212 AMEKICAN GRAPE GROWINa 



procedures will seldom be necessary, and the wine will be 

 sound and clear without any artificial means. The ob- 

 servant and rational wine-maker will seldom be troubled 

 by any mishaps, and his wines will be palatable and 

 bright without any such treatment. 



USES OF THE HUSKS AND LEES. 



These can be distilled, and will make a very strong, fine 

 flavored brandy. The husks are stamped down into 

 empty barrels or vats, as close as possible, with a cover of 

 clay made over them, to exclude the air. They will then 

 undergo a fermentation and be ready for distilling in 

 about a month. They should be taken fresh from the 

 press, for if they remain exposed to the air they become 

 mouldy. The lees can be distilled immediately. Good 

 fresh lees or husks from rather astringent wines or 

 gi'apes, are also an excellent remedy when the wine be- 

 comes flat, as described before. If such wine is ferment- 

 ed on the husks again for a day or two, it will generally 

 become sound and bright. 



