Cedar Falls gazette. [volume] (Cedar Falls, Iowa) 1860-1895, 1862-09-19

chasers who permit themselves to be chea,
ed as to the quality of the wine, by the suga
with the unfinished fermentation has LEI
in it without decomposing it. But the fol
lowing summer tn -se wines arc found to b
muddy, and ferment often with great force
become sour, and are often completely spoil
cd. The wine, then, should be placed il
casks which have not been fumed, and M
obstacle to fermentation should be opposed
nor should it be arrested by The fumes of sui
phur. There is no exception to this rule
save for those autumns which are unusually
warm, and which cause fears that the fer.
mentaton will be too strong. In such O
case, the vessels may be fumcd with sui.
/ phur.
6. The fermentation of red wine should be
heated differently from that of white. The
must Of black grapes may remain twenty
four hours, with the stems mixed with it, SO
that the tannin contained in them may COM
muncate itself with the must AT the end
of that time, the stems and the seeds should
be separated by means Of sieve, and the
must should be poured into open vessels,
which should be lightly covered during the
fermentation. The temperature of the must,
during The fermentation, should not be al
lowed to exceed 10 degi. of Reaumur, (65a
degs. Fahrenhcit,) in order 10 prevent the
spirit from escaping. Every three or four
hours the fermcnting mass should be stirred,
so as to prevent it from sourng.
Z. At the end Of fifteen or twenty days,
when all action has ceased, and the skins
have yielded their coloring matter to the
must, it should be put under the press AMI
strongly squeezed, so that a'l the coloring
matter shall be extracted The wine is then
placed in casks not fumcd; and if it is dcsr-
ed to increase the capacity for tannin, some
of the seeds which should be separated by
sieve from the mash should be added to it.
8. If the weather is cold, the openings to
the cellars should be closed, so that the fer
mentatior may meet with no interruption.
Persons should never enter the cellars until
they have been tested for carbonic acid by
light. The carbonic acid NAV be driven
from the cellars by opening all the issues,
by lighting fire on the stairway, by throw.
ing hot water into them, and by scattering
freshly Stacked lime in them. During the
fermentation, the bunghole should only be
closed with vine-leaves, or by little bag
filled with sand-thc object being to prevent
the air from entering at the same time that
the carbonic acid is permitted TO escape.
.. Toward Christmas the Qualification of
the wine is about completed, and that yeast,
which has become insolublc during the fer
mentation, is preciptated. Four weeks after
the commencement of The fermentation, the
casks, which should not be quite filled up at
first, become completely full
10. The racking or drawing off from the
lees at Christmas, is very important and ne
ccssarv. There ALWAYS remains in the wine,
after the first fermentation, a certain guam
tity of soluble lcaven, and if this is not scat
tered, and the wine still contains undccom-
posed sugar, the liquid will become turbid,
it wi ferment again, and possibly be spoiled
In the first racking, toward the commence
ment of the year, care should be taken to
expose the wine as much as possible to con-
tact with the air. in which case, the oxygen
of the atmosphere prccipitates the insolublc
leaven, and the liquid clarifies completely,
so that the second racking may be retarded
until the end of April there being no further
fear Of fermentation
II. The following autumn another racking
should take place, after which the wine may
be considered as completely made In
drawing off, great care should be taken not
to mix the portion of the wine at the bottom
of the cask, which is still turbId, with the
clear part which is above. The turbid part
should be placed in a separate vessel, and
submitted to anew tracking before it is added
to the other.