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Use Of The Husks And Lees








These should be distilled, and will make a very strong, fine flavored
brandy. The husks are put into empty barrels or vats--stamped down
close, and a cover of clay made over them, to exclude the air. They
will thus undergo a fermentation, and be ready for distillation in
about a month. They should be taken fresh from the press, however; for
if they come into contact with the air, they will soon become sour and
mouldy. The lees can be distilled immediately. Good fresh lees, from
rather astringent wines are also an excellent remedy when the wine
becomes flat, as before described.





Next: Dr Gall's And Petiol's Method Of Wine Making

Previous: Treatment Of Flat And Turbid Wine



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Viewed 2006