imes 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 deg. 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.

[Illustration: 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.

[Illustration: FIG. 31.]

For racking the wine, we should have: 1st a large brass faucet. 2d.
Pails of a peculiar shape, wider at the top, to prevent wastage. 3d. A
wooden funnel, as shown in Fig. 31, to hold about six gallons. In
racking--first carefully lift the bung of the cask, as the exclusion of
air from above would cause a gurgling motion in the cask, if tapped
below, which would stir up the lees in the bottom. Then, after having
loosened with a hammer the wooden peg, closing the tap hole, let your
assistant hold the pail opposite the hole, hold the faucet in your
right hand, and with the left, withdraw the plug, inserting the faucet
quickly. Drive it in firmly with a hammer, and you are ready for the
work.

Do not fully open the faucet at first, because the first pailful is
generally not quite clear, and should ru