266 APPENDIX. 
to warm the mixture to obtain this initial temperature of 10° centi- 
grade. In this case the water added is heated, and not the juice. It 
is necessary also, when the temperature of the juice is below 10°, to 
elevate the temperature of the water, so that it shall exceed 10° above 
zero as much as it lacked of arriving at this point during the night 
preceding the filling of the vats. 
Despite this low temperature, fermentation commences even on the 
first day, and thanks to the manner in which it commences and to the 
mode of feeding, it is maintained mild and regular, transforming every 
day into alcohol a sixth part of the sugar contained inthe mass, and 
making it gain two degrees of heat from the initial temperature,* so 
that on the seventh day, my vats, of a capacity of about 250 gallons, 
contained nothing but a liquid marking zero on the glucometer of 
Beaumé, and 22° of heat on the centigrade thermometer. 
If it has gained only two degrees of heat in twenty four hours, it 
will be found that the transformation of the sugar into alcohol is 
diminishing, and the water should be heated to cause the mass to arrive 
at the desired temperature during that day. 
This will only happen when the outside temperature is very low. It 
will be seen that the thermometer and the spirit guage are two instru- 
ments which must be employed, unless the operator wishes to go blindly 
to work. 
The sixth day, that is to say, as soon as my vat is filled, I stir up 
the mass with the hand, to replace in suspension whatever portion of 
the ferment remains unappropriated. The next morning the transform- 
‘ation is perfect. My wine is made; but to abstract from the alcohol 
a slight peculiar taste, due to the presence of certain essential oils 
which it contains, I throw that day into the vat two kilogrammes of 
powdered quick lime, (about five and a half pounds, troy,) previously 
slacked with twenty litres of water, (six gallons,) and again rapidly 
stir it up with the hands. 
The lime unites with the essential oils to form an insoluble com- 
pound, which is precipitated. 
We will let the fluid remain quiet for two days, and we then distil 
* On the morning before recommencing the distillation, the state of the fermenta- 
tion and the temperature of the vat should especially be examined 
