and the Method of making IVines , 335 



its' tartar does not ferment, but that the property of ferment- 

 ing may be restored to it by restoring to it that principle. 



About 120 quarts of water, 100 ounces of sugar, and a 

 pound and a half of cream of tartar, remained three months 

 without fermenting. About 16 pounds of pounded vine- 

 leaves were added, and the mixture fermented strongly for 

 fifteen days. The same quantity of water and vine-leaves, 

 left to ferment without sugar and without tartar, produced 

 only an acidulous liquor. 



In 500 quarts of cassonade and 10 pounds of cream of 

 tartar fermentation was fully established, and contiimed 

 forty-eight hours longer than in vats which contained simple 

 must. The wine resulting from the first fermentation furnished 

 one part and a half of brandy, at twenty degrees of Baume's 

 areometer, in seven parts which had been distilled ; while the 

 wine made without the addition of sugar or tartar produced 

 only a twelfth part of spirit at the same degree. 



Saccharine grapes require, in particular, the addition of 

 tartar : it is sufficient for this purpose to boil it in a kettle 

 with the must, in order that it may be dissolved. But when 

 must contains tartar in excess, it may be disposed to furnish 

 ardent spirit by adding to it sugar. 



It appears, then, from these experiments, that tartar facili- 

 tates fermentation, and concurs to render the decomposition 

 of the sugar more complete. 



Phcenomena of the Products of Fermentation , 

 Before we enter into a detail of the principal phaenomena 

 exhibited by fermentation, we think it proper to trace out 

 briefly the progress it follows in its periods. 



Fermentation first announces itself by small bubbles which 

 appear on the surface of the must ; by degrees some are seen 

 to arise from the centre even of the mass in a state of fer- 

 mentation, and to burst at the surface; their passage through 

 the strata of the liquid agitates all its principles, displaces all 

 their moleculae, and there soon results a hissing noise similar 

 to that produced by a gentle ebullition. 



Small drops, which immediately fall back, are then seen 

 to rise several inches above the surface of the liquid. In that 



state 



