FARMER'S ASSISTANT. 429 



The unripened grapes, that were rejected at former 

 gatherings, are to hang lill they become a little frost- biteDf 

 and may then be made into wine which will answer to mix 

 with other coarse red-wines. 



VViien the murk has been fully pressed, it will still yield, 

 when diluted witti water, fermented, and distiled, a spirit for 

 medical and domestic uses. 



la boiue parts of Germany, where the grape does not 

 come to full maturity, the Makers of wine have stoves in 

 their wine-cellars, by which they are kept warm during the 

 fermentation of their wines, and this, by heightening the 

 fermentation, meliorates them, and renders them mort fine. 

 Exposing the casks to the sun will have the same effect, in 

 wines which are too acrid to ferment sufficiently. 



Ttie People of Champaigne and Burgundy supply the 

 want of fermentation, or of an insufficient one, in their late- 

 made wines, by rolling the casks. Alter drawing the wines 

 off from the first lees, three weeks after being first put up, 

 they roll the casks backward and forward, five or six times 

 a day, tor four or five days successively; then two or three 

 times a days for three or four days; then twice a day for 

 four days more; then once a day for a week, arid afterwards 

 once in four or five days. This rolling is continued alto- 

 gether for about six weeks, where the grapes were pressed 

 very green ; but a less time, if they were tolerably ripe. 



The finest wines will work the soonest, and the ferment- 

 ation will take ten or twelve days, according to the kind 

 of wine, and the season of the year. Those that are back- 

 ward in fermenting may be quickened, by puting into them 

 a little of the forth or yeast that works from others. During 

 fermentation, the bung-holes of the casks are to be left 

 open, and should be closed when it abates, which is known, 

 by the froth ceasing to rise so last as before. The cask is 

 also then to be filled to within two inches of the top, and a 

 vent-hole is to be left open to carry off all that is thrown up 

 by further fermentation. The filling of the cask should be 

 regularly done every two days, for about twelve days, in 

 order that the foulness thrown up by the continued ier- 

 mentation may be thrown out at the vent hole, or it will fall 

 back into the wine and prevent its becoming clear. After 

 this the cask should be filled to within an inch of the bung, 

 every fifth or sixth day, for a month ; and then once a fort- 

 night, for three months longer. When the fermentation is 

 entirely over, the casks are to be filled up, and this is to be 

 repeated once a momh as long as they remain in the cellar, 

 in order to prevent the wine growing flat and heavy. They 

 should be filled with wine of the same kind winch they con- 

 tain, which may be kept in bottles for the purpose ; and the 

 vent-hole should be stoped when the fermentation is over. 



