1903 The still-room by C. Roundell

JVine^m

hair bags and subjected to pressure. raisins and other dried fruits, it is customary to chop them into small pieces, and to soak them in water for twelve hours before crushing them. The liquid which is thus squeezed out is added to the rest of the liquid and placed in another vat of wood or earthenware, the sugar and cream of tartar being added, and the whole well stirred for twenty- minutes. Yeast should then be added, when any — or until most of the sugar is converted into alcohol, as shown by the saccharometer — the mixture is to be kept closely covered by means of mats or other coverings. It is, during this time, to be frequently stirred and its surface skimmed. is then carefully to be run off into casks, the latter to be filled to the brim, and the wine allowed to work over or "purge" at the partly open bung-holes. The casks are to be kept con- stantly filled up with juice, and in about a fort- night the rectified spirit is to be added, if such addition is thought desirable. The casks are then to be bunged securely and left for a month, when they are to be again filled up and re-bunged. Six weeks later they should be pegged or spiled, and a little wine drawn off to ascertain if it be clear. If it is quite clear, it may be racked off — preferably by means of a syphon — into other casks or into bottles for storage. If, however, it is not yet clear, the casks 81 G In the case of is required, and a temperature of about 60"^ F. maintained. For about three days It