JOUANN CARL LEUCHS ON WINE-MAKING. 223 



XII. 



USES FOR THE HUSKS AND SEDIMENT. 



After the wine has been produced, there are remaining certain 

 parts of the grape which may be turned to use. They may be 

 classed as the husks and the sediment. 



The Husks. 



The husks consist of the pedicles and twigs of vines, and skins 

 and stones of the grapes. 



The pedicles and skins contain many astringent and acid parts, 

 and have always more or less juice left in them after the crush- 

 ing process has been gone through. They may consequently be 

 used for making brand//, for vinegar, for food for animals, and as 

 manure upon the fields. The stones may be used to make oil for 

 tanning purposes, for coloring, and also instead of coffee. 



If the husks are wanted for brandy they must be kept out of 

 connection with the air, as by this they soon get sour and rotten ; 

 they must also be worked up soon. In the south of France they 

 are put into large square copper kettles, that have a cooling-tube 

 attached, and are put over the lire, when the brandy is formed. 



Mr. Audouard recommends, however, not to distill them at all, 

 but to extract the brandy by filtration, thereby gaining one tenth 

 more in quantity, and an article of more strength and better taste. 



The husks of 24 hogsheads of wine are put into three square 

 stone vats, each of which has a faucet, and 24 barrels of water, 

 each containing 200 kilogrammes, are added ; and an hour later, 

 the fluid is drawn off and distilled. It gives 72 kilogr. of alcohol 

 of 22°, and a quantity of weaker spirit. Immediately after, the 

 same quantity of water is again put to the husks, and the weak 

 spirit added ; an hour later, this fluid is again drawn oflp into the 

 vat No. 1, and the same water put to them for the third time, 

 which is drawn off into vat No. 2. The husks will then be found 

 exhausted. Fresh husks are now filled in and extracted, (1.) by 

 the fluid of vat No. 1, which then gives by distillation 100 kilo- 

 grammes of spirit of 22° ; (2.) by the fluid of vat No. 2, which is 

 then to be filled into vat No. 1 ; (3.) by pure water filled upon vat 

 No. 2, and so on. 



Vinegar is formed if the husks are moistened a little and left to 

 ferment in closed tubs until the alcohol has been transformed into 

 vinegar. This must then be drawn off from above by filtration. 



If used for food fox animals the husks must be thoroughly dried. 

 Sheep like them exceedingly ; poultry will especially thrive on 

 them. 



In making potash out of the husks, ten pounds will be the prod- 

 uce of 500 pounds of the husks. 



