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grapes as compared with the present system of fermenting ; this 

 means less capital invested in fermenting vessels ; and most 

 important of all, a better type of wine will be turned out, which 

 will possess better keeping qualities, and when marketed command 

 a better price. 



SEPARATING MUST FROM THE SKIN. 



The above methods answer when red wine is made ; white wine 

 is made differently. 



The clear must from freshly-crushed grapes, either red sorts 

 with coloured juice are not suitable for this purpose or white, is 

 collected from a large vat into which crushed grapes are directed as 

 they come from the grape mill. The tap of that vat is left open to 

 allow the free escape of the liquid must which drains from the pulp 

 mass. This liquid must filtering through the skins runs out clear 

 and limpid, and can either be made to ferment straight away with- 

 out further clearing, or may be treated as will be presently explained. 

 One third or so of the liquid can be thus collected ; the balance is 

 pressed out, subsided as described, and fermented. 



In the case of Aramon and such-like grapes an excellent red 

 wine can be made with what is left of must in the skins, but the 

 fermenting must is drawn after a couple of days only. 



CLEARING OF FRESH-DRAWN MUST. 



The liquor collected either straight from the vat or from the 

 press having been pumped into a vat, it is allowed to rest for 24 

 hours in order to get rid of much of the solid matters it holds in 

 suspension. If desired it may be aerated, as previously explained, 

 or treated with sulphur ; the use of the one does not preclude that of 

 the other treatment. Unless the liquid was subjected to the influence 

 of sulphur fumes it would not rest and fermentation would soon 

 set in. 



One easy method of sulphuring this must consists in burning 

 under a barrel with the head taken off 5 grammes (75 grains) of 

 sulphur for every 22 gallons (25 grammes, or Joz., per 100 gallons) 

 of must treated. 



That inverted cask is slightly raised by means of a wedge, to 

 admit the air necessary for the combustion of sulphur. The suction 

 hose of a pump is fastened to the bung hole of that inverted tub, 

 and when the large vat is about one-third full of fresh white must 

 the pump is brought into play and the sulphurous fumes injected 

 into its mass by means of the hose of the pump which is made to 

 plunge into the liquid. This checks fermentation. 



It is known that the sulphuring is being satisfactorily done 

 when, whilst the pump is at work, there is no smell of sulphur fumes 

 perceptible when standing close to the cask. 



Twenty -four hours after sulphuring, which, if well carried out, 

 checks fermentation from setting in early, the clear must is drawn 

 off into the fermenting vats or casks, and the viscous product which 



