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and fining should be added to each, in case the
wine be still inuddy, and the bottles again
placed in the inverted position. In several
months the process must be repeated if the
wine be still deficient in transparency.
The wine prepared as above is generally fit
for use at the end of about twenty or twenty–
five months, depending on the seasons.
Weak
wines ought to be consumed within
sixteen months after being made, and mean–
time kept in cool cellars. Casks containing
white wines should be kept constantly full, and
carefully excluded from contact with the air,
and racked, before the whole quantity of sugar
has beco1ne decomposed, too much fermentation
injuring them.
Strong
wines may remain from twelve
to.
eighteen months upon the lees, so as to pro–
mote their insensible fermentation, before being
racked off; for which purpose
a
siphon should
be preferred.
vVines, though consisting mainly of
water
and
-