87 / 176
JVine^m
hair
bags
and
subjected
to pressure.
In
the
case
of
raisins
and
other
dried
fruits,
it is
customary
to
chop
them
into
small
pieces,
and
to
soak
them
in
water
for
twelve
hours
before
crushing
them.
The
liquid
which
is
thus
squeezed
out
is
added
to
the
rest
of
the
liquid
and
placed
in
another
vat
of
wood
or
earthenware,
the
sugar
and
cream
of
tartar
being
added,
and
the
whole
well
stirred for
twenty-
minutes.
Yeast
should
then
be
added,
when
any
is
required,
and
a
temperature
of
about
60"^
F.
maintained.
For
about
three
days
—
or
until
most
of
the
sugar
is
converted
into
alcohol,
as
shown
by
the
saccharometer
—
the
mixture
is
to
be
kept
closely
covered
by
means
of
mats
or
other
coverings.
It
is,
during
this
time,
to
be
frequently
stirred
and
its
surface
skimmed.
It
is
then
carefully
to
be
run
off
into
casks,
the
latter
to
be
filled
to
the
brim,
and
the
wine
allowed
to
work
over
or
"purge"
at
the
partly
open
bung-holes.
The
casks
are
to
be
kept
con-
stantly
filled
up
with
juice,
and
in
about
a
fort-
night
the
rectified
spirit
is
to
be
added,
if
such
addition
is
thought
desirable.
The
casks
are
then
to
be
bunged
securely
and
left
for
a
month,
when
they
are
to
be
again
filled
up
and
re-bunged.
Six
weeks
later
they
should
be
pegged
or
spiled,
and
a
little
wine
drawn
off
to
ascertain
if
it
be
clear.
If
it is
quite
clear,
it
may
be
racked
off
—
preferably
by
means
of
a
syphon
—
into
other
casks
or
into
bottles
for
storage.
If,
however,
it
is
not
yet
clear,
the
casks
81
G