139. DRAWING THE MUST.

When the must in the vat gives, by tasting, a strong vinous pungency,

that is the period to stop the remaining slight fermentation, by

drawing off the must, in order to have strong and generous wine.

A cock, or spicket and faucet, is to be put into the tap-hole of

the vat, and the must drawn off and put into open vessels, there to

remain till the pressing is finished.