‘ 
Wine-making. 
GRAPE MANUAL. 
Wine-making. 65. 
tions in wine-making. The object thereby — at 
is not merely to separate the young wine rom $s sedi- 
ment, the dregs or lees, but t h 
of the two fingers the hose is closed and the flow stop- 
ped at will; the clear wine is filled into fresh casks b. 
, heretofore mentioned 
pur 
y clear, —— with the air during the 
drawing-o Patios ssis n rmanent clearness, 
however, is often salaicad aly after the wine has 
passed six or more times through ee process. 
This slow process of clearing or finishing the wines 
is accelerated by fining (with isi Sinan, gelatine, eggs, 
&e, ), by filtering, by aérating, by heating (Pasteuriz- 
ing), and moe! artificial metho 
aratus, and which belong more to the 
ice Ee the wine-dealer’s cellar than to 
_ ofthe producer. 
RED WINES 
diffe: es not merely in color, derived 
from the t a or dip blue grape-skins, bai these 
also contain other valuable ingredients, especially 
e gr 
ities recommend that their stems be first removed, as 
these contain and impart more acidity than is desira- 
ble in red wines. Th 
m is to prevent the rising of 
we ie husks to the top of the liquid, as ‘they ages doin a 
n th 
ey 
would have to be Sit down into the guia sora 
patie api 
in those I extract from cp —- ne color 
and other ae cee The ¥: 
first filled with the crushed grapes, ea a double 
bottom i 
Jmetien -ogemsteaadiagr f the fermenting 
Which should be Kept at about 75° F. (18-20° R.) by 
mented; but if this has not been well done, its after- 
fermentation and cure wil 
taste, and all the fining will sooner be harmful 
beneficial. 
All wine-books contain more or less yoluninous in- 
during unfavorable seasons wines 
which have suffered either from defective fermenta-- 
Bik ite 
rthronech 
treat 
We « do not pretend to condemn all these meth- 
ods, many others do; but while we arora! it 
justia that the producer endeavor to impro 
by an addition of pure sugar to the must, tit it has. 
ios insufficiently developed in the grape, or - add a 
little pure spirits to the wine, to make it mo 
perie 
to eye or to add anything to their wine, as these 
A + pa e-4 + 
and practical 
skill, ot! tl i 
aye, will most ad prove ruinous, Moreover, the 
knowledge of the ch of wine is as yet very im- 
perfect. Quite lately Adolph Reihlen, of Stuttgart, 
rocess which upsets former scientific 
mi : 
1 isk GE clei aid iia 
that of sparkling wines, within the scope of this brief” 
anual. x 
pope Ee the pure juice of the grape, pro- 
perly fermented and educated, will always be superior | 
to any artificially improved wine, and the only neces— 
sary conditions to obtain such superior natural wine: 
4. Drawing off, as herein described, in December 
or Jan 
5. Drawing off again in March es 
6. Drawing off after second fermentation. - oe 
oe Keeping he cos fal by reling om time, : 
dite teed suena 
