APPENDIX. 



paper into melted sulphur. Then fill the cask, but endeavor 

 to expose the wine as little as possible to the air. Never use 

 a new cask in this process, as the wine will acquire a bad 

 smell and taste from the fresh wood. Neither should you 

 think of taking a barrel that has contained brandy, Madeira, 

 or other wine than good Catawba, as these substances always 

 impart a taste to the wine, and thus destroy the fine flavor of 

 our delicate product. Casks become what is called wine-green, 

 or fit for old wine, after having had fermented in them sweet 

 cider or grape must. 



Empty casks may be kept in good order by being thorough- 

 ly cleaned, and after they have been left to dry for a few 

 days, burn a piece of sulphur paper and bung them tightly, 

 this may be repeated every three or four months. The burn- 

 ing sulphur produces sulphurous acid gas, which prevents 

 putrefaction and acidulation, but they should be well rinsed 

 before they are again used. 



Especial caution is given after racking the wine to keep the 

 cask always bung-full ; this requires frequent examination, 

 cay every three or four weeks, when it should be filled up. 

 In a cask that is not kept full, there is more evaporation, and 

 in presence of the atmospheric air, acetous or vinegar fermen- 

 tation is apt to be commenced, the white mould (Kahnen) it, 

 formed, and the wine is spoiled, never to be restored. 



A great many persons believe that the racking of wine is 

 not necessary, they say that it is thereby weakened, because 

 the yeast and all the sedimentary matters give strength to the 

 wine let us examine into this. The temperature of the mus, 

 during the first week of the first or quick fermentation is very 

 much increased, the liquid from being clear, becomes turbid, 

 owing to the separation and precipitation of the decomposed 

 and effete ferment, the cream of tartar and other matters 

 which are kept in continual motion by the escaping carbonic 

 acid gas. In the second week the fermentation is moderated, 

 the temperature is reduced ; in the third week this reduction 



