The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

139. DRAWING THE MUST.

When the must in the vat gives, by tasting, a strong vinous pungency, that is the period to stop the remaining slight fermentation, by drawing off the must, in order to have strong and generous wine.

A cock, or spicket and faucet, is to be put into the tap-hole of the vat, and the must drawn off and put into open vessels, there to remain till the pressing is finished.

140. PRESSING THE HUSKS.

As soon as all the must is drawn off from the vat, the husks are to be put into hair-bags, and the mouth of each bag is to be well fastened, then put into the press, and the whole pressed without delay. The must that is pressed out is to be mixed with the must that was drawn off from the vat. Many ways may be contrived for pressing a small vintage, for those persons who cannot afford to purchase a proper wine-press; but several wines do not require pressing; and may be strained through a sweet, clean, canvas bag, made with a pointed end downwards.

141. CASKING THE MUST.

Each cask is to be filled, within about an inch of the bung-hole, which should be covered over lightly with a flat piece of wood. The must now is perfectly cool and calm, and will remain in this state until the spirituous fermentation commences.

142. SPIRITUOUS FERMENTATION.

The spirituous fermentation is essentially necessary to the clarification, goodness, and perfection of the wine. If the vinous fermentation has been well conducted, and the wine cellar be not too cold, a spirituous fermentation will commence in a few days, and abate in six or twelve days, the time depending on circumstances, and on the quality and quantity of the wine. The brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing the wine. The cask now, if not full, must be filled up and bunged with a wooden bung covered with a piece of new canvass larger than the bung. In about a month after the spirit has been added, the cask will again want filling up; this should be done with the overplus of the vintage, if not with some other good wine, and the cask re-bunged very tight. The cask should be pegged once a month or oftener to see if the wine be clear and not thick, and as soon as it is fine and bright, it must be racked off its lees.

143. RACKING.