To prepare the new casks, and also the vats, etc., for the reception of the must, they should be either filled with pure water, and allowed to soak for several days, to draw out the tannin; then emptied, scalded with hot water, and afterwards steamed with, say two or three gallons of boiling wine; or they can be made "wine-green," by putting in about half a bushel of unslaked lime, and pouring in about the same quantity of hot water. After the lime has fallen apart, add about two quarts of water to each pound of lime, put in the bung, and turn the cask about; leaving it lie sometimes on one side, sometimes on the other, so that the lime will come in contact with every part of the cask. Then pour out the lime-water; wash once or twice with warm water, and rinse with a decoction of vine leaves, or with warm wine. Then rinse once more with cold water, and it will be fully prepared to receive the must. This is also to be observed with old casks, which have become, by neglect or otherwise, mouldy, or have a peculiar tang.
MAKING THE WINE.
As we have our apparatus all prepared now, we can commence the operation itself. This can be done in different ways, according to the class of wine we are about to make.
To make white, or light-colored wine, the grapes which were gathered and mashed during the day, can be pressed and put into the cask the following night. To mash them, we place the mill above one of the fermenting vats, mashing them as quick as they are carried or hauled to the press-house. The vat is simply covered with a cloth during the day. If the season has been good, the must will make good wine without the addition of anything else. In poor seasons it will be necessary to add water and sugar, to improve its quality, but I will speak of this method in a separate chapter. In the evening, the must which will run off, is first drawn from the vat, and by some kept separate; but I think, it makes, upon the whole, a better wine, if the pressing is added to it. The husks, or mashed grapes, are then poured upon the press, and pressed until fully dry. To accomplish this the press is opened several times, and the edges of the cake, or "cheese," as some call it, are cut off with an axe or cleaver and put on top, after which they are pressed down again. The casks are then filled with the must; either completely, if it is intended that the must should ferment above, as it is called, or under, when the cask is not completely filled, so that the husks, which the must will throw up, will remain in the cask. Both methods have their advantages, but I prefer the former, with a very simple contrivance, to exclude the air, and also prevent waste. This is a siphon or tin tube, bent in the form of a double elbow, of which one end fits tightly in the bung hole, and the other empties into a dish of water, to be set on one end of the cask, through which the gas escapes, as shown in Fig. 30.
We should, however in pressing, be guided somewhat by the weather. In warm weather fermentation will commence much sooner, and be more violent, than when the weather is cold. Consequently we should press much sooner in warm weather, than when the air is cool. Late in the fall, it is sometimes advisable to leave the must a day longer on the husks, than indicated below. The cellar should be kept at an even temperature of about 60° during the first few weeks, and if it does not naturally attain this temperature, then it should be warmed by a stove, as much of the quality of the wine depends upon a thorough fermentation during the first ten days.
Fig. 30.
When violent fermentation has ceased, say after about ten or twelve days, and the must has become quiet, the cask should be closed with a tight bung, and the wine is left until it is clear. In about two to three months it ought to be perfectly clear and fine—is then racked, i.e., drawn from the lees, by means of a faucet, and put into clean, sweet casks. It is very important that the casks are "wine-seasoned," that is, have no other tang than of wine. For must, fresh brandy or whiskey casks may be used, but after the wine has fermented, it will not do to use such, as the wine will acquire the smell and taste of the liquor. When a cask has been emptied, it should be carefully cleaned, as before described, by entering at the door, or with smaller casks, by taking out the head. After it is thoroughly cleansed, it may be fumigated slightly, by burning a small piece of sulphured paper, or a nutmeg in it, and then filled. To keep empty casks in good condition they should, after cleaning, be allowed to become thoroughly dry, when they are sulphured, closed tightly, and laid away in the cellar. The operation of sulphuring should be repeated every six weeks. If wanted for use, they are simply rinsed with cold water.
