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172
THE
COMPLETE
PRACTICAL
DISTILLER.
with
greater
advantage
be
transformed
into
fluid
wines
than
lees.
This
consideration
will
call
forth
the
necessity
of
treat-
ing
separately
on
the
distillation
of
these
wines,
and
on
the
apparatus
suitable
to
them.
In
regard
to
lees, it
has
already
been
seen
that
these
wines
proceed
from
the
fermentation
of
the
waste
of
the
raisin,
such
as
the
stalks,
skins,
and
kernels,
with
water,
either
resulting
from
wine
with
which
they
have
already
fermented,
or
proceeding
from
the
separation
of
the
must
by
means
of
the
press.
The
fermentable
matter
which
this
waste
still
contains
in
this
state,
particularly
when
it
has
already
undergone
fermentation,
is
evidently
that
which
has
been
separated
by
the
press,
and
which,
being
still
enclosed
in
the
cells
of
the
fruit,
has
thus
escaped
alcoholic
decomposition.
This
fact
again
proves
what
has
been
said
before
on
the
imperfection
of
the
operation
of
pressing;
and,
in-
deed,
if
this
operation
could
be executed with
the
same
degree
of
practical
perfection
which
is
obtained
in
a
great
number
of
other
manufacturing
operations,
the
prepara-
tion
of
plquette
and
of
lees-wines
might,
without
prejudice,
be
neglected.
It
is
true,
that
in
this
case
the
distillation
of
grounds
or
lees
could
not
be
dispensed
with
;
for,
admitting
even
the
perfection
of
the
operations
of
pressing,
it
would
be
necessary
to
separate
the
alcohol
which
the
grounds
still
contain
in
tolerably
large
quantities,
when,
after
having
fermented
with
the
must,
they
are
separated
from
it
by
the
press.
But
if
the
difficulty
were
thus
not
completely
removed,