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Wine Container and Ware
The best ware for winemaking are oak flanks, tubs and clay jugs. However it is not necessary to use those capacities in which apples, cucumbers or cabbage were made sour.
New wooden ware is preliminary necessary to alkali. For this purpose on 2 - 3 weeks to edges fill capacity with cold water which change every 3 day. Finally the merged liquid should be pure, not have tastes and smells. Then wooden to a flank or a tub rinse boiled water with soda and carefully dry. Earlier used for manufacturing of wine container presoak only for 2 - 3 days.
For wine preparation it is not recommended to use iron and copper ware. As a last resort, it should be enameled. More often wine makers use glasswares which before the use is necessary for washing out boiled water with soda and to sterilise.
The second stage of preparation of container for wine preparation is smoke sulphurous gas. This procedure is carried out with a view of antiseptic processing, that is destruction of fungi of a mould, bacteria and other microorganisms. Smoking it is made by means of special "smoke thing" which fill with sulphur and set fire. After it will well inflame, it place in ware and densely close.
After that the container is ready to use.
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