432 AMERICAN GRAPE CULTURE. 



a cock prepared for the purpose, (as seen at a, 

 Fig. 174,) and put into a cask. The remaining 

 " marc " must be pressed immediately, so that 

 the juice may be put at once with the first. 

 The cask should be of such size as to be filled 

 without taking all the juice, some being left for 

 filling, from time to time, the vacancy that will 

 be continually forming in the cask in conse- 

 quence of the slow fermentation, which will 

 continue for a length of time proportioned, in 

 some degree, to the strength of the must, and 

 also to the temperature. When the fermen- 

 tation has so far abated that a bung may be 

 driven tight without causing pressure from the 

 collection of carbonic acid in the cask, the wine 

 may be said to be made, although a second fer- 

 mentation will be necessary for its completion. 

 After the first fermentation has ceased, and 

 the wine become clear, which will not be later 

 than January, it should be drawn off from the 

 lees, and put into a cask of proper size, which 

 must be filled quite full. The second fermen- 

 tation may be expected to occur about the fol- 

 lowing June, or as soon as the heat becomes 

 sufficient for its excitement, and will continue, 

 if the must be rich, during most, if not all, of 

 the summer. In the following winter, after 



