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.





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