4i8 GENERAL DIRECTIONS Part III. 



put into the liquor, and if the feeds or flohes of the grapes are 

 broken in the prefs, the wine will be the ftronger. The liquor and 

 hufks muft be put into a large vat, where the whole fhould ferment 

 together five or fix days; after v/hich the wine fliould be drawn qjF, 

 and put into large caiks, leaving the bung hcle open to give vent to 

 the air which is generated by the fermentation. If the vyiiie, after 

 it is p-efifid out, and put into the vat with the hufks, does not fer- 

 ment in a day or two at mofi:, it will be proper to add a little warmth 

 to the room, by fires, which will foon put it into motion. For want 

 of this, it often happens, where people prefs their wine, and leave it 

 to ferment in open cold places, that the nights, being cool, check 

 the fermentation, and caufe the wine to be foul, and almoll ever after 

 upon the fret. 



If white wine is defired, the hufks of the grapes fhould not re- 

 main in the liquor above twelve hours, which will be long enough 

 to fet it a fermenting : and when it is drawn off, and put into 

 other vefTels, it fliould not remain there above two days before it 

 is drawn off again ; and this muft be repeated three or four times, 

 which will prevent its taking any tiniHrure from the hufks in fer- 

 menting. 



When the greateft fermentation is over, the wine fhould be 

 drawn off into frefli cafks, which fliould be conftantly filled up, as 

 before directed, and the bung-hole be left open three weeks or a 

 month, to give vent to the generated air, and room for the fcum to 

 run over. In filling up the cafks, great care fliould be taken not to 

 break that fcum, becaufe it would mix with the wine, make it foul, 

 and give it an ill tafte. The beft way therefore is, to have for this 

 purpofe a funnel, with a plate at the finall end, bored full of little 

 holes, that the wine may pafs through in fmall drops, fo gently as 

 not to break the fcum. 



After the wine has remained in this ftate a month or fix weeks, it 

 will be necelfary to ftop up the bung-hole, left, by expofing it too 

 much to the air, the liquor fhould grow flat, and lofe much of its 

 fpirit and ftrength : but it muft not be ftopt quite clofe, but fliould 

 rather have a pewter or glafs tube, of about half an inch bore, and 

 two feet long, placed in the middle of the bung-hole. The ufe of 

 this tube is to let the air, which is generated by the fermentation of 

 the wine, pafs oft"j becaufe being of a rancid nature, it would 

 fpoil the wine, if it were pent up in the cafk : and in this tube there 



may 



