380 



separated from their stalks. Preparatory to vintage, and before 

 the first bunch of grapes is picked, the wine-grower should have all 

 his casks thoroughly overhauled, examined, rinsed out, brushed, and 

 sulphured. 



Amongst the several diseases that affect wine, mouldiness and 

 acetification can, in almost every instance, be traced back to dirty 

 and tainted casks, and acetification, lactic fermentation, or the 

 mannitic disease, ropiness, etc., to defective fermentation. In every 

 case of disease of wine, it may be said prevention is easy, and cure 

 very of ten beyond practicable reach. 



For that reason it is absolutely necessary to secure the utmost 

 cleanliness of all vessels grape- mill, press, hose and pumps used 

 for handling the juice of the grape at the various stages of wine- 

 making. 



Casks and tubs may be deeply tainted with the most trouble- 

 some germs of maladies of wine and at the same time appear clean 

 on the surface. 



A mere scrubbing with a hard brush and water will often clean 

 a cask temporarily, but the meshwork of mycelial threads of 

 moulds, which are in reality its growing roots, and which have 

 penetrated more or less deeply into the pores of the wood, have 

 not by that simple method of scrubbing been destroyed, and a few 

 days after such a superficial cleaning the mould will creep out of 

 the wood as bad as ever before. 



When breaking some old cask down, we often notice on the 

 inside of the staves some hollow blisters caused during the process 

 of bending the staves ; behind these lurk the germs of lactic or 

 acetic fermentation as well as that of other diseases destructive to 

 wine, and the best way of getting at them is by using steam. That 

 part of the cask immediately around the bung hole should receive 

 more particular attention, as it is often overlooked. It is from this 

 spot that the acetic germs generally start invading the cask. 



DISCOLOURING CASKS. 



Large red wine casks which cannot be filled with water are not 

 easily discoloured. Even frequent washings are not sufficient for 

 penetrating the crust which covers the staves. Such casks should 

 be thoroughly scraped inside. If possible, they should be filled 

 with water, to which is added two or three quarts of sulphuric acid 

 per 1,000 gallons, -and left in soak for a week or so. Whenever 

 practicable it is advisable to turn steam into the cask and then wash 

 thoroughly. It is advisable, when acidulated water is used, to 

 grease the taps and other metallic parts which might be corroded 

 by the acid. 



How TO DISINFECT CASKS. 



1st. Steam is the best mould and germ destroyer that can be 

 used. It penetrates deep into the pores and cracks of the wood, 

 effectively destroying all living organisms ; it also leads to the 



