After Treatment Of The Wine

Even if the wine was perfectly fine and clear, when drawn off, it will

go through a second fermentation as soon as warm weather sets it--say

in May or June. If the wine is clear and fine, however, the

fermentation will be less violent, than if it is not so clear, as the

lees, which the wine has never entirely deposited; act as they ferment.

It is not safe or judicious, therefore, to bottle the wine _before_

this second
fermentation is over. As soon as the wine has become

perfectly clear and fine again--generally in August or September--it

can be bottled. For bottling wine we need: 1st. clean bottles. 2d. good

corks, which must first be scalded with hot water, to soften them, and

draw out all impurities, and then soaked in cold water. 3d. a small

funnel. 4th. a small faucet. 5th. a cork-press, of iron or wood. 6th. a

light wooden mallet to drive in the corks.

After the faucet has been inserted in the cask, fill your bottles so

that there will be about an inch of room between the cork and the wine.

Let them stand about five minutes before you drive in the cork, which

should always be of rather full size, and made to fit by compressing it

with the press at one end. Then drive in the cork with the mallet, and

lay the bottles, either in sand on the cellar floor, or on a rack made

for that purpose. They should be laid so that the wine covers the cork,

to exclude all air.

The greater bulk of the wine, however, if yet on hand; can be kept in

casks. All the wine to be kept thus, should be racked once in about six

months, and the casks kept well filled. Most of our native wines,

however, are generally sold after the second racking in March, and a

great many even as soon as clear--in January.