This treatment can be applied to all white and light-colored wines, when it is not desirable to have a certain astringency in the wine. The Catawba, Concord, Herbemont, Delaware, Rulander, Cassady, Taylor, Louisiana, Hartford Prolific, and Cunningham should all be treated in a similar manner. The Concord, although it will, under this treatment, make only a light red wine, of which the color can be changed to dark red by fermenting on the husks, is not desirable if treated in the latter manner; as the peculiar foxy aroma of the grape will be imparted to the must to such a degree, as to make the flavor disagreeable, I shall recur to the subject of flavor in wines in another chapter. To make red wine, the must should be fermented on the husks, as generally the darkest color is desired, and also, a certain astringency, which the wine will acquire principally from the seeds, skins, and stems of the grapes, which contain the tannin. The grapes are mashed, and put into the fermenting vat, of the kind described before, with false bottoms. After the vat is filled about three-fourths the false bottom is put on, the husks are pressed down by it, until they are covered about six inches by the must, and the cover put on. It is seldom desirable here to ferment longer than three days on the husks, if the weather is warm--in a temperature of 60 deg.--two days will often be enough, as the wine will become too rough and astringent by an excessively long fermentation. Only experience will be the proper guide here, and also the individual taste. It will be generally time to press, when the must has changed its sweet taste, and acquired a somewhat rough and bitter one. Where it is desired to make a very dark colored wine, without too much astringency, the grapes should be stemmed, as most of the rough and bitter taste is in the stems; and it can then be fermented on the husks for six or eight days. In this manner the celebrated Burgundy wines are made; also most of the red wines of France and Germany. Many of them are even allowed to go through the whole process of fermentation, and the husks are filled into the cask with the must, through a door, made in the upper side of the cask; and it there remains, until the clear wine is drawn off. This is seldom desirable here, however, as our red wine grapes have sufficient astringency and color without this process. The treatment during fermentation, racking, etc., is precisely the same as with white wine, with only this difference, that the red wine is generally allowed to stay longer on the lees; for our object in making this class of wine is different than in making white, or so-called Schiller or light red wine. In white and light colored wines we desire smoothness and delicacy of bouquet and taste; in dark red wines, we desire astringency and body, as they are to be the so-called stomach or medical wines. It is therefore generally racked but once, in the latter part of February