430 



Whatever means of keeping impurities from tainting the wine 

 are used, as soon as this has settled two or three weeks after fer- 

 mentation it is drawn from over the lees into (1st racking) 

 clean, sulphured casks (about 2 grammes = 30 grains of sulphur 

 burnt for every 22 gallons, or 7 grammes = 105 grains per 100 

 gallons capacity). 



Showing Hydraulic Plug for wine casks. 



The wine must be made to absorb the, sulphur, either by 

 spreading it by means of a rose or by pumping the sulphur fumes 

 into it. 



A few days after this racking the wine clears readily, and it is 

 left for two or three months in well-filled and closed casks. 



The filling of what is called the ullage should be done at 

 least every fortnight, preferably every week, so as to absolutely 

 exclude the air from the cask. Neglect of this precaution will cause 

 the wine to become tainted with the moulds of flowers of wine and 

 of acetic acid. 



Towards the end of winter the young wine is again racked 

 (2nd racking) in a similar way. 



Again, a 3rd racking as spring comes round. 



Racking is best done when the weather is clear and the 

 barometer high, which with us in Western Australia generally 

 occurs when the cool breezes are from the South- West. 



If the white wine does not clear readily after the first racking, 

 J to f oz. of tannin per 100 gallons are added ; if it still remains 

 cloudy and turbid a light fining with 6 to 8 grammes of isinglass, or 

 some other good fining, per 100 gallons will clear it. 



A fourth racking should take place before the subsequent 

 vintage. At that time this young wine will have lost most of the 

 carbonic acid it held in solution ; it will be bright and clear and 

 will rid itself of the harsh and raw taste of new wine. 



