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Wines
and
Wine
Making
sweet,
clean
containers
or
utensils.
The
best
method
for
cleaning
barrels,
utensils,
etc.,
is
to
scald
them
with
boiling,
water
several
times
and
then
rinse
repeatedly
with
fresh
cold
water.
Do
not,
under
any
circumstances,
use
a
vinegar
barrel.
If
a
barrel
is
to
be
stored
before
using,
it is
well
to
sulphur
it
by
suspending
a
little
burning
sulphur
on
a
wire
inside
the
bunghole
until
the
burning
sulphur
is
extin-
guished.
If
a
red
wine
is
being
made,
the
juice
and
crushed
pulp
are
allowed
to
ferment
together.
For
a
white
wine
the
pulp
is
pressed
as
dry
as
possible
as
soon
as
the
grapes
are
crushed.
This
is
usually
accomplished
by
wrapping
the
pulp
in
cheesecloth
and
applying
pressure
by
means
of
either
a screw
or
a
hand
or
power
press.
The
fermentation
is
allowed
to
proceed
as
rapidly
as
possible.
If
the
temperature
of
the
crushed
grapes
is
below
60°
F.,
they
should
be
warmed
before
fermentation.
The
best
temperature
for
fermentation
depends
on
the
kind
of
wine.
Light
white
wines
should
not
exceed
75°
or
80°
F.
Heavy
red
wines,
where
high
extract
and
tannin
are
desired,
may
be
allowed
to
reach
85°
or
90°
F.
When
the
fermentation
of
the
grapes
for
red
wine
has
slackened,
the
young
wine
is
pressed
from
the
pulp
as
completely
as
possible,
and
run
into
a
barrel
until
it
is
almost
full.
Plug
with
cotton
and
allow
to
remain
until
still.
This
will
re-
quire
several
weeks.
The
juice
for
the
white
wine
is
also
put
into
a
barrel
and
the
fermentation
allowed
to
proceed
until
still.
During
this
initial
fermentation
much
sediment
or
argols
will
settle
to
the
bottom
of
the
barrel.
The
still
wine
should
be
carefully
siphoned
off
from
this
sediment
after
several
months
by
means
of
a
hose.
The
clear
wine
is
then racked
into
a
clean
barrel,
so
that the
barrel
will
be
filled
to
the
bung
and
about
five
gallons
left
over.
The
extra
wine
is
put
into
a
5-gallon
container,
or
bottled
and
used
to
"fill
up"
the shrinking
contents
of
the
barrel
dur-
ing
its
aging
period.
Always
keep
the
barrel
full,
as
air
spaces
are
unhealthy
for
wine.
Wine
is
better
after
an
aging
period
in
wood
of
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