Show I HOW SHERfY SI WINE IS MADE MADES S Sortie Grapes Different Kinds jf f Wine Imie The vintage of ot sherry wino wine In Spain bel n the of Septem- Septem ter r and the last lust of oC October After J he be e grapes Ue they are left In lie ire sun for tor 01 or three days das being at night to protect them from frome ie e dew de All Alt bad ball or 01 unripe grape graper e separated from the tIle bunches afteu the good grapes are aie thrown ink Inte Urge irge ge square wooden troughs when whort cen ben barelegged il d and wearing heay sloes Mes with projecting Iron nails out and tire the liquid runs Into lutto ar vat at The re residue of stems stema p pips and arid skins are put Into Inlo another t ush and after atter water watt I has been add- add ef e. e are crushed with a woo wooden en press 1 re e pulp is 11 us used for tor manure manuro and und tee feea 1 hogs lien hen hen the butts and antl barrels are filled wilh the liquid produced by the stamp stamp- in lit Iii out of or the grapes graleS they are arc put In lul each barrel burrel having ha a tin fun fun- n iI IrH Inserted In the thc to per ner m. m circulation of ot air These barrels have a vacuum of at least tout OUI gillons dilons to allow tho time wino to ferment n- n y period of ot about two months tI Unclear clear liquid is transferred to other barrels in a manner not to disturb the tho bottom The Tho barre barrel barfor bar bar- the I at for tor ultimate reception of ot the re rel the lie he e mu must mut t be bu of or white oak perfectly cl chili smoked with r. r to They are arc stored prevent ent dampness null ani ln car carefully rull cla classified b hy experts and anda a Time given to the wine ivine In the differ differ- r- r butts emit different that It always alwa's happens tH from Crom the produced o of wine inc are sane same grapes grown n In III the same vine vine- tr treat treat- at- at ani and subjected to the same meal From Front the same Mme grapes rapes come comp light hubs linos and Some of ot tho the wines orne bad had are sold as ns vine vine- fire HI that theY alcohol Alcohol or of burned for Cor g with the theine bo be mixed 15 5 degrees must wine ivine ine at the rate of at twelve pints to the butt bull of or five eighty five gallons gallon for tor or each cach degree legree of oC strength desired To ro prop prop- Sf r e the wine It should have alcoholic strength of ot at nt least 16 de- de an arid and as aM pure lure wine ivine does not oSe that It must mut t be b strengthened Some Sonie wines are preserved In their natural iral state but hut the they are ure vcr very few tew |