JOHANN CARL LEUCIIS ON WINE-MAKING. £19 



of strong wine, of sugar, alcohol, or gypsum, is available. To pre- 

 vent the detrimental influences of the air, the casks must be not 

 only filled full, but also kept so, and closed well. Sulphurizing 

 the wine serves also, and the fermenting of the must already in 

 closed tubs. To reduce the bad influences of the yeast parts, all 

 movements or shaking of the casks must be carefully avoided, as 

 well as the changes of temperature. 



If the wine should be just beginning to get sour, it will be suf- 

 ficient to draw it off into another sulphurized cask, and to clear 

 it with the white of an egg. If it be already more advanced, fine- 

 ly-powdered charcoal must be mixed with the wine (4 ounces to 

 1 eimer), and then drawn off, after a while, and clarified. The 

 same effect is produced by roasted nuts (4 to 25 bottles). 



If it is very far advanced, nothing is left but to satiate the wine 

 with potassa (i to ^ oz. to 1 eimer) or with powdered chalk (2 

 oz). It must then, however, be used soon. 



Ehine wines that get sour are usually cleared by a mixture of 

 10 lbs. of honey and 8 quarts of skimmed milk. Strong red wines 

 are mixed with sugar or boiled grape-juice. 



A preventive against mould are long bungs that enter deeply 

 into the wine. 



Becoming Glutinous. 



This is a disease to which weak wines are especially subject, 

 which have fermented but little, and consequently contain many 

 slimy parts, or those in which the yeast has not been properly 

 separated. Frequently it also happens to wines whose grapes 

 were grown on a highly-manured soil. The remedies are such 

 as will promote fermentation and strengthen the wine : 



1. It must be drawn off in time into another cask in which new 

 wine has been, and some alcohol or good new wine addefl. — 2. 

 Eed-hot flint-stones may be thrown into the cask, and the wine be 

 drawn off after four to six weeks. — 3. Take 12 to 14 ounces of 

 cream of tartar and the like quantity of brown sugar ; dissolve 

 these in four maas of wine ; put this mixture, when hot, into the 

 wine ; close the bung of the cask, shake it for five or six minutes, 

 tighten the bung, shake the cask for one or two days more ; and 

 after four or five days (when it has got clear), draw the wine off 

 into another cask. — 4. If the evil be not considerable, it may be 

 sufficient to expose the bottles or casks to the free air ; or, 5. To 

 shake the bottles, and then open them to let the air escape, or to 

 shake the casks. — 6. If it happens to be at the time of the vintage, 

 the wine may be allowed to ferment over again, with the same 

 proportion of must. — 7. Bed wines are perfectly restored by a 

 mixture with tartaric acid, about one oz. to the hectolitre. 



By the addition of salt (|- lb. to 1 eimer) to the must toward the 

 end of its fermentation, we may prevent the formation of glutin- 

 ous matters. Sulphuric acid tends to the same purpose. 



