ON PAMILT WINTE MAKING. 357 



want it, and become insipidly sweet at an early period, Acidity of 

 though they soon become vinegar. It ought to be re- v j" iegar 

 marked, that the native acidity of the fruit is different from 

 the acidity of vinegar, and possesses qualities extremely 

 dissimilar. The sourness of vinegar, when it has once 

 begun to be formed, continues to augment with age; but 

 the native vegetable acid, when combined with saccharin* 

 matter, is gradually diminished as the fermentation pro- 

 ceeds, till it is totally lost in the vinous zest into which botn 

 this and the sugar are completely converted before any 

 vinegar is produced: if the fermentation be properly con* 

 ducted. 



" This I believe is a new opinion, which experience 

 alone enabled me to adopt not very long ago. But I have 

 had so many experimental proofs of this fact, independent 

 of the support it derives from reasoning, that I am satisfied 

 it is well founded. I am satisfied farther, that the wines 

 of this country are debased chiefly by not adverting to it, 

 and of which I think you will be convinced also by a mode- 

 rate degree of attention. 



M Every person knows, that an insipid sweetness is the The sweetness 

 prevailing taste in liquors when they begin to ferment, and g U wol ,id the 

 that it is gradually changed into a pungent vinosity as the acidity, 

 process proceeds ; but few persons have had occasion to 

 remark, that the native acid of fruit undergoes a similar 

 change by the fermentatory process. Every one who tastes 

 made wines, however, soon after the process has commenced, 

 perceives that sour to a certain degree is mixed with the 

 sweet. It chances, indeed, that the sweet is sooner blend- 

 ed than the sour; so that when the liquor is tasted a few 

 months after it has been made, it hath lost some part of its 

 sweetness ; but still retains nearly the whole of the sour- 

 ness of the native acid of the fruit. And as the vinous 

 flavour is yet but weak, the liquor appears to be thin and 

 weak, and running into acidity. It is therefore feared, Common 

 that if it be not then drunk, it will soon run to the state of nusUke - 

 vinegar; on this account it is often used in this state, when 

 it forms a very insipid beverage. Frequently also, with a 

 view to check the acetous process, and to give that degree 

 of strength which will entitle it to the name of a cordial 



liquor, 



