441 
Fighteen to twenty-four hours after sulphiting, which, if well 
carried out, checks fermentation from setting in early, the clear 
must is drawn and transferred to the fermenting vats or casks, and 
the viseous produet which has subsided during the period of rest of 
the must is sent to the still-house, where it ferments. 
By this method most of the injurious microbes present in grape 
must are carried down in the sediment and removed from the clear 
liquid, in which remain a number of yeast germs, which are more 
resistant to the action of sulphur fumes, and soon take charge of 
the fermentation, which then proceeds slowly and evenly, and without 
further trouble. 
Paul’s Muteuse (L. Roos). 
Instead of sulphur fumes which are not easy to dose with any 
degree of exactness, a chemical salt, Potassium Metabisulphite, is 
frequently used. It holds sulphur dioxide in a loose state of com- 
bination and readily parts with it. 
One ounce of sulphur by burning produces 2 oz. of sulphur di- 
oxide or sulphurous acid. 
