Use of the Husks and Lees
These should be distilled, and will make a very strong, fine flavored brandy. The husks are put into empty barrels or vats—stamped down close, and a cover of clay made over them, to exclude the air. They will thus undergo a fermentation, and be ready for distillation in about a month. They should be taken fresh from the press, however; for if they come into contact with the air, they will soon become sour and mouldy. The lees can be distilled immediately. Good fresh lees, from rather astringent wines are also an excellent remedy when the wine becomes flat, as before described.