450 AMERICAN GRAPE CULTURE. 



mixed with water and sugar, again fermented, 

 and then distilled. But nobody will under- 

 take to make brandy without providing suita- 

 ble apparatus for the purpose. If vinegar is 

 made, water must be added to the husks, which 

 must be stirred up, and fermented till vinegar 

 appears. If, however, the husks are " foxy," it 

 will be better to press the husks after water- 

 ing them, and ferment the juice: there will 

 then be less of the "foxy" impurity in it. 

 Potash is also made from the husks, but they 

 are probably quite as valuable for manure for 

 the vineyard. 



Sediment or Lees. These may be distilled 

 into brandy or made into potash. The crust 

 or salt that collects on the sides of the casks 

 is crude cream of tartar, and as such may be 

 sold. 



Changes or Diseases. Certain changes take 

 place in wine, which are called diseases. What 

 is called souring is the commencement of ace- 

 tous fermentation, which is generally remedied 

 by racking and sulphuring. Weak or watery 

 wines are very apt to sour on exposure to the 

 air. A remedy would be to add good wines 

 of greater strength. Where the disposition to 

 sour exists, suddenly increasing the temperature 



