Cleanliness.—Whether wood or metal utensils are used, it is one of the essentials in making good, wholesome wine, that they should be kept scrupulously clean and neat. Stemmers, crushers, presses, buckets, funnels, and in fact everything that comes in contact with the liquid should be scrubbed and rinsed often enough to prevent their becoming sour, or contracting any disagreeable flavor or odor. If metal vessels must be used, by all means do not allow wine to stand in them. Run water through the hose and the pumps after using, and also before using again. For it is safe to assert that many of the bad odors and flavors met with in wines made by inexperienced persons are often due to want of care in these matters. The necessary care to be bestowed upon the casks has already been mentioned in the proper place.
Different Cellar Utensils which will be found convenient are represented in the following figures:
Fig. 45.
Fig. 46.
Tin Pitchers.
Fig. 47.
Wooden Pitcher.