JOHANN CAUL LEUCHS ON WINES. 175 



it is well pressed. This produces a wine of light quality, called 

 Lancr, or " drinking wine." The process of fermentation is rather 

 retarded than hurried on, because by slow fermentation better 

 wine is produced. In order to effect this object, the barrels for 

 containing the must arc twice fumigated with brimstone, or char- 

 red with burning alcohol. 



In general, the crushed berries are put into a vat and covered 

 with an oaken lid. The mash is stirred up four times a day, and 

 the crust pushed down into the wort. After the first fermenta- 

 tion is over the clear liquor is drawn off', and the residuum in the 

 vat is again put through the press ; and the whole, being inter- 

 mingled, is poured into the barrels already prepared by brim- 

 stone or alcohol. The vent is then closed with a bung long 

 enough to be plunged into the wine, which is perforated with two 

 iiolcs of about a finger's thickness : these are fitted with two corks. 

 As long as the fermentation is active one of these vents remains 

 open, and after it has ceased both apertures are closed with the 

 cork-spiles. Every fortnight each barrel is refilled through one 

 of these apertures, which is again closed, and the other is left 

 open so that the gas can escape. The refilling is done every fort- 

 night for three years. 



If the wines are warmly housed in the vaults they are drawn 

 off in May for the first time, and again on St. Bartholomew's day ; 

 but if they are in a cold atmosphere, the first drawing-off" is de- 

 ferred to the latter end of September, and the second till the end 

 of November. Should fermentation ensue when the roses are in 

 bloom, then one of the small spile-holes is opened. In the first 

 year the barrel into which the wine is to be drawn must be pre- 

 viously burned out with half an ounce of brimstone, and one eighth 

 of an ounce is to be burned on the surface of the wine. This is also 

 done to the wine which is made from the lees, if they are in good 

 condition. During the second and third years the wine is drawn 

 off" twice, and only half the quantity of brimstone is used. In 

 the fourth year the barrels are filled up every fourth week ; and 

 if the liquor is to be sold, the stock of it is clarified and drawn 

 off. If, however, it is not intended to be brought to market, it is 

 not necessary to clarify it. 



A light, drinkable wine can readily be made by separating the 

 must which runs off first, and pouring it into a barrel which has 

 been burned out the day before with half an ounce of brimstone 

 lighted at the bung-hole. In about twenty -four or thirty-six hours 

 afterward it is drawn off into another barrel, which has been burn- 

 ed out with spirit of wine, during which time a considerable por- 

 tion of the lees have settled. In cold weather hot must should 

 be added, and the barrel bunged up as above described. 



In the middle of December have ready a barrel burned out with 

 half an ounce of sulphur, and draw off* the new wine into it. 

 Clarify it in January with a quarter of an ounce of isinglass ; and 



