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Wines
and
Wine
Making
it
remains
for
6,
12 or
18
hours,
according
to
the
tempera-
ture.
At
the
end
of
this
time
certain
vegetable
matters
that
would
damage
the
taste
of
the
ensuing
wine,
as
well
aa
render
it
liable
to
a
second
fermentation,
become
de-
posited.
Directly
the
must
has
cleared
it is
run
into
small
barrels
of
200
liters
capacity,
in
which
it
undergoes
fer-
mentation.
Sometimes
the
clearing
of
the
juice
is
accom-
plished
by
filtration;
at
others,
when
the
weather
is
warm
and
fermentation
sets
in
so
rapidly
as
not
to
allow
the
impurities
to
subside,
it
is
run
into
casks
filled
with
the
fumes
from
burning
sulphur.
By
this
means
the
ex-
cessive
fermentative
action
is
arrested
and
sufficient
time
is
given
for
the
dregs
to
settle.
The
juice
having
been
made
clear
by
either
of
the
above
methods
is
drawn
into
barrels,
which
are
arranged
in
rows
in
the
cellars.
The
barrels
are
rilled
to
the
bung,
the
froth,
which
is
formed
during
the
fermentation
flowing
out
at
the
bungholes.
In
some
wine-making
establishments
the
barrels
are
tight-
ly
bunged
up,
there
being
previously
added
to
the
con-
tents
1%
of
brandy.
The
casks
are
opened
at
the
end
of
December
an,d
the
wine
fined
by
means
of
isinglass,
this
operation
being
conducted
at
the lowest
possible
tempera-
ture.
If,
at the
end
of
a
fortnight,
it
has
not
become
bright,
it is
left
for
another
fortnight,
and
then,
if
not
clear,
it
undergoes
a
second
fining.
The
fining
process
must
be
used with
caution;
when
overdone
it
diminishes
and
frequently
stops
the
activity
of
the
subsequent
fer-
mentation.
To
obviate
this
the
wine
should
be
judiciously
exposed
to
the
air
and
a
minute
quantity
of
yeast
added
to
each
hogshead
before
it is
bottled.
When
the
wine
has
cleared,
before
being
bottled,
cane
sugar
is
added
to
it,
since
the
quantity
of
undecomposed
natural
sugar
in
the
wine
is
not
sufficient
to
furnish
the
requisite
amount
of
carbonic-acid
gas,
the
ingredient
to
which
champagne
owes
its
effervescent
properties.
Champagne
bottles
constitute
a
very
considerable
item
in
the trade
expenses
of
the
wine
maker.
He
pays
the
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