282 GRAl'E CULTURE AND WINE-MAKING. 



But, as we have to leave a space of -iO litres free in the barrel 

 for fermentation, we have now to calculate how much must we 

 have to take from it to gain the room w\anted for the sugar and 

 water additions. As 1580 litres of improved must are to be pro- 

 duced from 9G0 litres of the original must, how much of the lat- 

 ter is to be left in the cask? Ansioer: (1580 : 960 = 960 : 583.30) 

 =583 litres, to be left; and as the barrel contains 960 litres, we 

 must take away 377 litres. And again : If 960 litres of must re- 

 quire 516 litres of water, how much will 583 litres require ? An- 

 swer: (960 : 583=583 : 312.60) = 313 litres. And farther: K 960 

 litres of must require 312 pounds of sugar, how much will 583 

 litres require ? Answer : (960 : 312 = 583 : 189.38) = 64 litres. In 

 our note-book we have to make the following entries : 



Of the contents of barrel A 9C0 litres. 



"We have to take out 377 " 



Remaining 583 " 



To this is to be added, w.itcr 313 " 



'• " " sugar 64 " 



The barrel will therefore again contain 960 " 



It will, however, be found more advantageous to make this im- 

 proveiftfent after the main fermentation. In this case we have to 

 begin with putting the sugar-water into another barrel, and to add 

 it to the young wine (in the above example 583 litres) at the 

 drawing off of the yeast. The yeasts remaining in the various 

 barrels are put into one barrel, mixed with an equal quantity of 

 sugar- water (of 20 per cent, sugar parts), and left to ferment. The 

 wine coming out of this is best adapted for filling-up purposes. 



The next draw-off of the improved wines takes place best when 

 they begin to clear off. The barrels, as soon as they may be 

 safely bunged, must be kept full by regularly filling up : in the 

 first year, three times ; in the second, twice ; and every subsequent 

 one drawn off from their sediments. 



The most efficient substance used for clearing red and white 

 wines is a gelatinous composition known and extensively used in 

 France under the name of " Gehtine-LaimJ'' Its efQcacy is in- 

 deed surprising. 



X. 



THE METHOD OF DUBRUNFAUT AND VtVlOT TO INCREASE THE 

 QUANTITY OF WINE. 



The eminent technician, Mr. Diibrunfaut, promulgated, for the 

 first time, in the year 1854, in France, his opinion, based upon 

 many trials: 



Tliat an addition of sugar-water to the must, regulated accord- 



