This is an operation highly requisite to the keeping wine good;
to its purification, strength, colour, brilliancy, richness, and
flavour, and is performed by drawing off the _wine_ and leaving the
_lees_ in the cask. A siphon should be used but if not, the cask
should be tapped two or three days previously. It may be racked off
into another cask, or into a vat or tub, and returned into the same
cask again, _after it has been well cleaned_; and, if requisite,
the cask may be slightly fumigated, immediately before the wine is
returned into it. If the wine, on being tasted, is found weak, a
little spirit is to be given to it, the cask filled up and bunged
tight.
The racking off ought to be performed in temperate weather, and as
soon as the wines appear clear, a _second racking_ will make them
_perfectly brilliant_, and if so they will want no fining.