FERMENTATION. 31 



must is put into the cask, and the c-isk filled within an eighth 

 or tenth of its capacity, (to leave room for fermentation) a 

 tin syphon is fitted tight into the bung, with the end of the 

 tube in a bucket of water, thus permitting the gas to escape 

 through the water, without the wine coming in contact with 

 the atmospheric air. Some of the strength and of the fruity 

 aroma is thus retained in the wine, that would otherwise 

 escape by exposure in the methods formerly pursued. 



The safest method of keeping this wine is in bottles, well 

 corked and sealed, and laid on their sides in a cool place. 



The fewer rackings it receives, and the less it is exposed to 

 the air, the sweeter and better it will keep ; retaining the fine 

 aroma and flavor of the grape, and acquiring but little acidity. 

 It will do to bottle in about a year after it is made, but two 

 years would be better. Never bottle before the second fer- 

 mentation. 



Racking but once, as here recommended, is in opposi- 

 tion to the opinion of Dr. REHFUSS, who proposes at least three 

 or four. 



The writer has tried both plans, and prefers his own, as 

 producing a wine of less acidity than when exposed to the air 

 by frequent rackings. The Doctor is an able chemist, and 

 has doubtless good arguments for his theory. Further experi- 

 ments may prove that his mode is the best. 



As the process of fermentation is a matter of the greatest 

 importance in making wine, the reader is referred to the 

 Appendix, for an able article on the subject, from the pen of 

 Mr. JULIUS BRACE. 



Persons desirous of making a variety of wines from the 

 same grape, may do so by adopting the following methods : 

 The juice, or " must," that runs from the mashed grapes, as 

 poured on the press, is put into one cask that which comes 

 from the first pressing, into another, and the juice obtained 

 by the second and last pressings, into a third cask the quan- 

 tity of must in each will be about equal, and the wine different 



