156 AMEEICAK GKAPE GEOWING 



procedures will seldom be necessary, and the wine will be 

 iound and clear without any artificial means. The ob- 

 iervant and rational wine-maker will seldom be troubled 

 3y any mishaps, and his wines will be palatable and 

 aright without any such treatment. 



USES OF THE HUSKS AND LBEB. 



These can be distilled, and will make a very strong, fine 

 iavored brandy. The husks are stamped down into 

 jmpty barrels or vats, as close as possible, with a cover of 

 )lay made over them, to exclude the air. They will then 

 indergo a fermentation and be ready for distilling in 

 ibout a month. They should be taken fresh from the 

 press, for if they remain exposed to the air they become 

 nouldy. The lees can be distilled immediately. Good 

 'resh lees or husks from rather astringent wines or 

 grapes, are also an excellent remedy when the wine be- 

 ;omes flat, as described before. If such wine is ferment- 

 )d on the husks again for a day or two, it will generally 

 jecome sound and bright. 



