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Of the method of condcnfm^ Wines ^ and cthn falhie fpi~ 



ritiicus liquors^ by cold. 



Having fhewn above, what effect the motion of hear, 

 and the adion of fire, have upon all fermented li- 

 quors, and efpecially upon the finer parts of them, 

 and more direftly upon thofe of Wine ; and how 

 much they contribute to diflulvc the innmate union 

 of vinous fluids, and change their whole nature, which 

 confifts in that union, and connection ; we pafson to 

 the confideration of cold, which, being oppofite to 

 ■ heat, may be fuppofed to have different effefts -, or 

 at leafl:, fuch as bettrer fuic the prefent purpofe. 

 If any kind of Wine, but rather fuch as has never 

 been adulterated, being in a confiderable quantity, 

 .- as that of a gallon or more, expofed to a iufticient 

 degree of cold in frofty weather, or in any place 

 where the ice contini.^es all the year, and lb be brought 

 to freeze -, the fuperfluous v;ater contained in the 

 Wine will be turned to ice, and leave the proper, 

 and truly effential part unfrozen, unlefs the degree of 

 cold fliould be very intenfe, or the Wine but weak 



, and poor. 



When the frofi: is moderate, the experiment has no 



difficuly •, becaufe in that cafe, not above a third or 



; fourth part of the fuperfluous water will be frozen in 



. a whole night ; but if the cold be very intenfe, the 



beft way is, at the end of a few hours, when a tole- 



the remaining 



liquor,' and e'xpofe it to freeze afreffi by itfelf. And 



1, Becaufe, when the quantity of ice grov/s large, 

 more of the concentrated Wine will be apt to hang 



and lodge in it. - ^ ^ . ■ ^ 



2. Becaufe it would otherwlfe require a longer time to 



drain away from the ice. 



rable quantity is formed, to pour out 



If the vefiel that thus by degrees receives the feveral 

 parcels of condenfed Wine, be fuffcred to ftand in the 



cold freezing place where tne operation is performed. 



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- the quantity lying thin, in pouring out, orotherwife, 

 l..:wiUbe very apt to freeze anew 5 and if it be fet in a 



warm place, fome of this aqueous part thaws again, 

 -'and lb weakens the reft.^0^:^%^t> /-vi^ n:t ^ , ; : 

 'The condenfed Wine therefore mould be emptied in 

 ::'■ fome place of a moderate temper, as to cold and neat ; 

 . ■ where neither the ice may difix3lve, nor tlie vinous fub- 



- ftance mixed among it becongealable. ; But the befl 

 experiment of all is, to perform the operation with a 



-^large quantity of Wine, as that of feveral gallons, 



' - ' where the utmoft exadlnefs or prevention of all wafte 



■ need not be ib much regarded; ■: 4:U' ^ ^■'^■^l:^7^l:^l 



, -By this riiethod, thefe freezes about"one third of the 



, i,. whole liquor, and is properly the more pure aqueous 



':_^' part thereof; infomuch thatwhen all the vinous fluid 



V'poured^oFj'tb be expofed to a farther concentration, 



^JtKe ice remaining behind, upon this" firffemptyirig, 



p'being fet to thaw gently in a warm place, diffolves 



:! into a perfedlly aqueous, fluid, retaining only a light 



fcent, but extremely little of the tafte and colour of 



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i..If the Wine, ''now once 'concentrated, -fliould,.. -by 

 e longer continuance in the freezing cold, be again con- 

 gealed to the utmoft: (unlefs the cold, were very fe- 

 - .iyere,) and then again be drained from the ice, there 

 ;J foon after falls to the bottom^ of the glafs it is pour- 

 ; ; cd into,, a grofs white, and fiiining powder or tartar ; 

 . and even the icy part, remaining behind, depofits a 

 J little more of this powder, after thawing, and again, 

 ■t:.the fame vinous concentrated matter does the fame 



,' upon fl:anding a few days or Hours j but the more of 

 :* it, as the Wine was auftere or genuine, neat, and un- 

 adulterated with fugar, brandy, orthelike. ' '. 

 - The ice of the fecond operation diff'ers in no refpeft 

 from tfiat of the firfl:, provided the vinous matter be 

 :..perfeftly drained away from it, before the ice is fet to 

 , melt ; wKereby it runs into the fame kind of phlegm, 

 ;. exceptrng only when theJWine was lefs f^irituous, that 

 it taftes a little more faline than the water leparated by 



the firfl: operation. 





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operations, is a real concentrated Wine, as appears bv 

 its colour, conliiU-nce, ralle, and fniell -, fur it has 

 nov/ all thiOle properties in a greater degree, and a 

 much narrower ipace, than when fo largely diluted 

 with fupc-rrlu(^'U3 water*, and thcrciore becomes a much 

 nobler and richer Wine, than v/ithout fuch a contri- 

 vance could pollibly be procured ; for as by this 

 means two third parts of phlegm are taken away, in 

 the better fort of Wine, or three fourths in the weak- 

 er, Vv^hat remains mull needs become highly rich and 

 faturate. 



This operation, though it be perfeft in Wine, does not 

 fucceed altogether fo well in rich mak liquors. 

 Thus, for example : Having by feveral concentra- 

 tions reduced a tuU gallon of ftrong mak liquor to 

 the quantity of a pint and a half; the ice feparated 

 from it in the firft concentration, refolved into, a li- 

 quor fomev/hat of the colour and tafte of fmall beer, 

 and that obtained at laft, might have almoil pafled 

 for fmall beer, though a flafny watery talle manifeftly 

 predominated in it ; but the. part that remained un- 

 congealed w^as extremely rich, and for confillence 

 and tafte, far exceeded the famous double Erunf- 

 wic mum. 



In point of ftrength or fpirituofity, it feemed per- 

 fectly aromatic, and nobly flavoured.; a thing not 

 found in common mak liquors-, and for confillence, 

 it refembled a dilute fyrup, and with a pleafing fofc- 

 nefs, flieathed the acrimony of the fpiric, and con- 

 cealed the bitternefs of the Hop, wljich before was 

 very confiderable. . . , 



. The mucilaginous nature, predominant in all mak 

 liquors, here occafions a greater inaccuracy, as not 

 fuifering the CQndenfed part to get clear and run from 

 the ice ; but as this liquor is cheaper than Wine, th^: 

 lofs is lefs confiderable -, and not only fo, butjf the 

 .operation were to be performed iq large, the thawed 

 ■ liquor might be comm^odioufly employed in a frcfli 

 brewing-, fo that, with a flight enchirefis, all manner 



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of lofs may be prevented. 



And thus likewife the phlegm of Wine, feparated in 

 . the operation, may, By a proper ferment, be convert- 

 ed into good vinegar,' with a gfeat deal ofeafe, and 



. moderate profit. 



What a large quantity of water abounds in vinegar, is 



"' well known to thofe that are flcilled in chemiftry ; fo 



. that a great quantity of vinegar will faturate but a 



> fmall one of alkaline fait ; and again, a deal of vinegar 



iis required to diflblve a little quantity of nietal. y- 



;!""A pint of the fl:rongefl: vinegar will fcarce diflblve 



•-^ abbve two drams of iron ; or faturate more than the 



;:' like quantity of good fak of tartar j but our method 



\, of condenfation cffeftually remedies this inconyeni- ^ 



'ence pSnd fo far deprives^tlje.yinegar of its fuperflu- 



;toi3^' water, an,d^cQ]le<5s^itA acetous_pene.trating Jharp- . 



;^. nefs,"as to render it. e?ctremely powerful ; thus throw- 



' >>ing out five or fix partes of ulelefs phlegm, that taftes 



■ ": fcarce perceptibly.^cid,^aQd, atthe fame time, retain- 



J ins the ftrength and virtue of the whole, in the part 



: remaining uncpngealed. . 



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\ ■ ;It is certain, that the beft and Viobleft Wines, if ex- 



T ' pofed for feveral days to the warm open air of the 



'. •lummer, out of a vault, or other proper' receptacle, 



• will inevitably corrupt' and fpoil, throwing a inouldy 



• - and mucilaginous matter to their furface, and iicquir- 



jng a degree of ftench or vapidity, or at beft, turning 



to vinegar. On the contrary, the Wine condenfed in 



our manner fuffers none of thefe changes, upon being 



fo expofed ; but remains for a long time not only un- 



' corrupted, but even unaltered, as we have experienced 



for feveral years.; ::~:i>' . 



'.'And as this difference is owing to nothing more than 



'freeing the Wine of its. fuperfluous Water i it may 



.< hence be fairly prefumed, that water alone istheprin- 



. :f cipai pr.immediate inftrument of all th^e fermentative 



"motions and'changes of vinous liquors. ~ -^ 



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