292 GRAPE CULTURE AND WINE-MAKING. 



inates in the wine itself, if proper care is not taken to keep it out. 

 Common policy requires, therefore, to ferment the must in closed 

 tubs. It forms and increases, also, when by negligence an empty 

 space is left in the casks between the bung-hole and the wine. 

 This ought never to be suffered, but the casks be filled iqj every 

 eight days. 



Barrel Yeast. 



This name is given to the sediments which are formed while the 

 wine rests in its barrels. The question, "When, how, and how 

 frequently shall wine be drawn off from them ?" has often been 

 raised. The best policy is to draw off the first time a few days 

 after the main fermentation is over, and to repeat this at least two 

 or three times before the warmer season sets in. 



XII. 



HUSK WINE FABRICATION. 

 1. According to Cadet de Vaux. 



Says this eminent French savant, in his book {Tlie profitable 

 Employment of different Fruits.^ Paris, 1811): In order to make use 

 of our unpressed husks of grapes for producing wine, let us make 

 a trial : 



Oar crushed red grapes in the tub shall produce 15 hectolitres 

 of wine. After the fermentation is over, we draw off 12^ litres, 

 and leave 2| hectolitres in the husks. These we mix with 2|- 

 hectolitres of water of 15° R,in which we have before dissolved 

 25 pounds of grape sirup. We now cover the tub, and the fer- 

 mentation will set in anew in about two or three hours, and cease 

 after 36 hours. We then draw the wine off from the tub, put the 

 husks into the press, and mix the wine out of this with the for- 

 mer, gaining in this manner 1\ to 3 hectolitres more, of a very fair 

 quality and with very little cost. 



2. According to Dr. L. Gall. 



By the foregoing article we see tliat, fifty years ago, husk wine 

 was made and recommended ; but it was not known then that the 

 value of medium wines mainly depended on a certain medium 

 acid per centage ; neither was it clearly understood how much al- 

 cohol is formed by a certain quantity of sugar ; neither was the 

 grape-sugar made/;'om starch then known. To-day we know all 

 this and more. 



Frequent experiments have shown the following method to be 

 practicable : 



1. After the grapes are crushed and pressed, bring the press- 

 must to that in the juice-tub. 



