DR. L. GALL ON I IMPROVEMENTS IN WINE-MAKING. 293 



2. Tlicn fill the Extractor {Fig. 10, page 276), that is, every par- 

 tition of it four fifths high, with the husks. 



3. After the hoops have been tightly screwed, the must in the 

 juice-tub must be measured, and the like quantity of water put 

 upon the husks in the Extractor by letting it enter from below 

 through the tube lu lu. 



4. lialf an hour later, pour half as much again in the same way 

 into the Extractor. 



5. After again half an hour, draw half the contents of it off, and 

 put into it again from above, in order to wash the husks off. This 

 operation is to be repeated a few times, and then the extract is to 

 be drawn off into a barrel. The husks may then be pressed out, 

 and the fluid from them mixed with the former. 



6. When this is done, leaving a space free in the barrel for the 

 sugar solution, this has to be added. 



This much in respect to the husks of white grapes. If wine is, 

 however, to be made from unpressed red grapes, the sugar mixture 

 of 20 to 2-1 per cent, is to be added from the very start; and the 

 young wine must be left for two or three weeks upon the husks 

 after the main fermentation, because the coloring-matter is not dis- 

 solved before the alcohol has been formed by the sugar, and the 

 more gets extracted the longer this remains in connection with the 

 husks containing it. 



XIII. 



CARE OF WINES, AND THEIR DISEASES. 



Separation of the Wine from the Matters not properly belonging to it. 



We know already that the wine has two main enemies against 

 whom it needs protection : 1. The yeast matters contained in it 

 after the fermentation in a dissolved state, that impair its durabil- 

 ity ; and, 2. The atmospheric air. No matter how well the bungs 

 may be closed in the casks, this latter will find ways to enter and 

 connect itself with the former, thereby forming sediments. To 

 guard as much as we can against these two dangers becomes our 

 duty. Hoiu this may be done, Von Babo advises in the following 

 words : If we can not avoid the yeast matters, and their efforts to 

 combine themselves with the oxygen of the outer air, why should 

 it, then, not be advantageous to offer to the wine, right in its youth, 

 the oxygen that it requires for its oxydation ? I think yes. Let 

 us therefore draw it off about eight days after the main ferment- 

 ation is over, by means of a perforated mouth-cover fixed to the 

 ' faucet, in order to bring it into the utmost possible connection with, 

 the air. 



This w.ine we must, however, take care to fill into a cask not 



