WINE MAKING. 445 



second. It was so in the trial of the lona 

 above given. 



To enable the reader to obtain a fuller know- 

 ledge of the principles of wine making, we pro- 

 pose now to give a connected summary of all 

 the various processes. 



The grapes should in all cases be thoroughly 

 ripe. For making sweet wine, those that will 

 bear it may be left till they shrivel. They 

 should be gathered when dry, since moisture 

 on them will weaken the must, and our grapes 

 have generally no strength to spare. They may 

 even be kept some days in a suitable room. 

 They should be cut with scissors, received in 

 suitable baskets or tubs, and carried at once to 

 the cellar or house. They should next be care- 

 fully assorted, retaining for wine only those 

 that are thoroughly ripe. The next operation 

 will be stemming, if this is to be done. As 

 soon as stemmed, the grapes are crushed, either 

 in tubs or by passing through the rollers of 

 the press. If crushed in tubs, these should 

 have false bottoms with small holes, a faucet, 

 and a cover, as already described. When 

 cuvage is practiced, the marc should remain 

 in the tubs from twenty-four to forty-eight 

 hours, when the free juice must be drawn off 



