CULTURE OF THE GRAPE. 289 



inches of the top, and the bung put in loosely. A better 

 way to allow for fermentation, and yet keep the wine from 

 the air, is to fill full and bung tightly, but insert a siphon 

 through the bung (the outer end of the siphon being 

 introduced into a -pail of water) ; thus allowing the gas to 

 pass off through the water, without the admission of air 

 into the cask. The first is a violent fermentation, during 



4 



which all the fibrous matter settles to the bottom of the 

 cask, and is called "lees." Most writers advise that the 

 wine should be racked soon after this (in December or 

 January), the lees emptied out, the cask thoroughly 

 cleansed, and the wine returned ; the cask being filled full, 

 and bunged tight. Such early racking avoids the danger 

 of too rapid fermentation, which is liable to pass into the 

 acetous form, to the ruin of the wine. A second fermen- 

 tation will take place, during which the wine again be- 

 comes turbid; and gelatinous matter works clear, and set- 

 tles to the bottom. A small quantity of isinglass, or an 

 ounce of fish-glue, dissolved in a pint of alcohol for a 

 barrel of forty gallons, is sometimes used for the purpose 

 of facilitating this settling of the sediment and clearing 

 the wine. It may be desirable to rack again in March, 

 as is the opinion of most authorities. Buchanan, how- 

 ever, from his own extensive experience, advises other- 



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