169 / 258
Wines
and
Wine
Making
The
length
of
time
necessary
for
the
completion
of
the
fermentation
varies
with
the
locality,
the
temperature
of
the
apartment
and
with
the
quality
of
the
wine
required.
In
France,
for
the
ordinary
descriptions of
wine,
it
gen-
erally
takes
from
3
days
to
1
week,
and
in
Germany
from
1
to
2
weeks.
With
the
finer
kinds
of
wine
it
occupies;
4,
5
or 6
weeks.
The
progress
of
the
fermentation
may
be
estimated
from
the
specific
gravity
of
the
liquid,
since
as
the
fermentation
proceeds
and
the
sugar
is
undergoing
conversion
into
alcohol,
the
wine
of
course
becomes
more
attenuated
and
its
specific
gravity
diminishes.
It
has
been
calculated
that
}4%
of
the
alcohol
pres-
ent
in
the
wine
escapes
during
fermentation,
as
well
as
a
considerable
quantity
of
carbonic
acid.
An
apparatus
has
[been
invented
for
collecting
these
products
by
caus-
ing
them
to
pass
into
water
by
means
of
a
hydraulic
bung.
When
the
fermentation
is
over
the
wine
is
run
into
casks,
any
sediment,
such
as
lees
or
yeast,
being
left
be-
hind
in
the
fermenting
vessel.
It
is
most
important
that
the
casks
used
for
this
purpose
should
be
absolutely
clean.
Before
a
cask
is
used
a
second time
it
should
be
thoroughly
sulphured.
Those
wines
which
contain
a
large
amount
of
alcohol
axe
sometimes
allowed
to
remain
in
the
fermenting
vat
until
they
have
cleared,
but
weak
wines
are
immediately
drawn
off
into
the
cask
to
prevent
the
setting in
of
the
acetous
fermentation.
The
casks
must
be
filled
to
the
bungholes.
A
second
or
minor
fermentation
takes
place
in
the
wine
when
in
the
cask,
during
which
tartar
or
bi-
tartrate
of
potash
is
deposited
on
the
sides
of
the
cask
and
yeast
at
the
bottom.
This
second
fermentation
should
be
allowed
to
go
on
at
a
low
temperature,
5
to
10°
C.
(41
to
50°
F.),
and
at
a
slow
rate.
In
some
cases
it
is
made
to
extend
to
3
or
6
months.
When
the
second
fermentation
is
over
the
casks
are
filled
to
the
bunghole
and
securely
closed,
or
the
wine
is
at
once
drawn
into
fresh
casks to
be
stored.
In
these
149