440 
Where cement vats are used the same method may be employed. 
By referring to the figure on page 412, an open down-pipe or a 
wooden box drain is seen placed into the fermenting mass; into this 
a syphon is placed and the liquid may be syphoned out and pumped 
back again over the top of the vat, spreading it over the head; it 
is thus cooled and aerated and helps to check a rise in the tempera- 
ture to a degree above the danger point, viz., 92deg. F. or 33deg. 
C. The temperature most favourable for a healthy fermentation 
is about 86deg. F. or 30deg. C. 
SrPaRATING Must FROM THE SKIN. 
The above methods answer when red wine is concerned; white 
wine is made differently. 
The mashed grapes are thrown into a vat provided with a drain 
at the bottom. The tap on the vat is left open and the liquid grape 
must runs freely into receiving tub. As it drains through the 
crushed mass it runs clear and it may be fermented straight away. 
Even red grapes, with the exception of a few coloured juice kinds, 
thus yield a must which can be turned into a white wine. 
SULPHITING AND CLEARING OF FRESH-pRAWN Must. 
The liquid collected either straight from the vat or from the 
press having been pumped into a vat, may be allowed to settle for 
24 hours to get rid of much of the solid matters in suspension. If 
desired it may be aerated, as previously explained, or it may be 
treated with sulphur fumes; 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 sulphiting 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 140z., per 100 gallons) 
of must treated. 
That inverted barrel is slightly raised by means of a wedge, to 
admit air sufficient for the combustion of sulphur. The suction 
hose of a pump is fastened to the bung-hole, and when the large 
vat is about one-third full of fresh white must, the pump is brought 
into play and sulphurous fumes injected by means of the delivery 
hose of the pump. This checks fermentation. 
It is known that the sulphiting is being satis!actorily done 
when, whilst the pump is at work, there is no smell of sulphur fumes 
perceptible when standing close to the cask. Another simple con- 
trivance for effecting this purpose is illustrated in Paul’s Muteuse. 
The must to be treated enters at the top and falls on oblique alter- 
nate shelves coming in contact with ascending sulphurous acid 
fumes generated in a stove. 
