64 Wine-making. 
BUSHBERG CATALOGUE. 
Wine-making. 
-—the casks must, "aiding emptied again before 
the water gets cold—they then filled with fresh 
water daily gee seek dace then again a few 
-lons of hot water, in which common salt (two ounces 
: ey 
casks Ano 
put i e a hot lime-wash, made of auaickad 
lime and hot water. form d ot milk ; the cask 
about, that its entire inside becomes 
coated with which t sk is 
ae in this important opera 
When ask is emptied, ae not at once refilled 
with other wine, it should be ¢ 
cask, which is then to be closed tightly 
by the bung; when it is again to he used, it must be 
pee as to of esc ivige uring water into it, 
wine must be watered and treated in like manner as 
to be made wine-green: but never use a 
most or sour cask; better burn it up than to at- 
_ The white wine grapes—and a 8 a rule, no black or 
blue grapes should be used for white wine—are to be 
is pressed. am id the juice which 
comes off roam yioan press is added to that obtained 
_ without pressi: 
oe Wa daik ets Which ta lea te us been put 
should not be rpanyasained filled, nor the bung hole 
as long as ent fermentation lasts. Dur- 
ible to 
miust be taken tha the 
be the inevitable expansion, 
sand-bags remain clean, for if soaked by the must or — 
out admiting the outer atmosphere. Afunnel-shaped 
wl with an air e or chimney in the centre, cover: +7] 
ed by an inverted cup or tumbler, w 
escaping om to pass Aras mat water in the bow! 
comb isless apt to break 
or sage uk of — When the principal fermentation 
has ce. , or is no more perceptible, the cask should 
be filled up with deities young white wine, and then 
closed with a tight fitting wooden cane Mohr re- 
neces, — separ. 
ained. The pre 
ness are then thrown into the ferm , some 
gar-water is added to replace the portion of the juice 
heretofore withdrawn by alight pressing, and, after 
ermenting for several days, they are pressed again, and 
wae wine is produced from the same grapes. While 
the e grapes 
juice been allowed to ferment atogetiae on 
the husks, it cert ere does not deserve that vituper- 
ation which has been 
aapet on o— pees who, 
er white- 
resorted to that method ey the Con- 
5 
Es 
3 
wine grapes, : 
cord. Hereafter it will scarcely be practiced by any, : 
ince are umber of productive white-wine 
grapes maa and especially since grape-juice is : 
cheaper t sugar-water. a 
After the main or violent fermentation the must 
| ha 
clean, prope 
pared winecasks. By this drawing off the young wine 
again becomes a only to become elearerin March 
or April followin it is wn off before 
its second on As it is apparent 
MM, 
m approaches, the ends must be opened, 
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