442 RACKING FINING BOTTLING. 



incline in a sufficient degree to one side, that the 

 overflow from the second fermentations may run off; 

 to catch which, a vessel should be placed beneath. 

 The loss in quantity thus sustained, must be con- 

 stantly made up from a reserve of liquor for that 

 purpose, that the cask may be always full. 



The fermentation having nearly ceased, the bung 

 may be put loosely into its place, and the vent-peg like- 

 wise, the latter being withdrawn to give vent to any 

 considerable extrusion of gas or steam. No further 

 signs of fermentation appearing, both the vent and 

 bung-hole may be closed, and the cask left five or 

 six months, or a shorter period, according with the 

 time it may be wanted for use. The given time 

 having expired, the wine should be racked off from 

 its lees, into another well seasoned and sulphured 

 cask. Should the wine not prove fine, no uncommon 

 occurrence, and generally resulting from atmospheric 

 changes, it will be necessary to fine it by the usual 

 application of isinglass dissolved in water; should 

 this succeed, bottling and storing may take place in 

 four or five days : otherwise, or should the wine be 

 too sweet, (a frequent error in making grape wine, 

 which I have before noticed,) a new fermentation may 

 be excited by stirring up the contents of the cask and 

 leaving it during a week or fortnight in a warm place. 

 By these means, the materials, which, floating in the 

 liquor, had occasioned its turbidity, will separate and 

 subside as lees. This method seldom fails, but if it 

 should, after a trial of a month or two, the ultimate 

 remedy is racking off the wine into another cask, to 

 remain until March, the proper time for bottling. 



