IS ON TH ART OF MAKING WINE. 



the artificial leaven yeast, but the quantity added 

 is generally inadequate to this object. It is from 

 this cause, that the makers of domestic wines so 

 often attempt in vain to produce dry ones. When 

 this is attempted by diminishing the sugar, the 

 result is a liquor both feeble as a wine, and at the 

 same time, tending strongly to the acetous fermen- 

 tation. If, on the contrary, recourse is had to an 

 increase of the yeast, the consequence is an increase 

 of the bad flavour, which this substance almost in- 

 variably communicates. The true remedy, is so ta 

 balance the vegetable juice and the sugar, as to 

 produce a fluid analogous to the juice of the grape, 

 or one in which there shall be a proportion of na- 

 tural leaven, sufficient to convert the whole of the 

 sugar into wine. Where a sweet wine is desired', 

 this caution is not necessary. I shall hereafter 

 shew how wines even of this quality can be pro- 

 cured from such a flfcid, by an artificial suspen- 

 sion of the fermentation. I cannot too strongly 

 caution the artist against the use of the common 

 and pernicious practice of exciting the fermenta- 

 tion, by the yeast of beer. I have already made 

 it appear, that when a due proportion exists be- 

 tween the leaven and sugar, either in a natural or 

 artificial fluid, a regular fermentation takes place, 

 and a perfect conversion of the whole into wine. 

 It is therefore unnecessary to add yeast to a fluid 

 properly compounded ; and it is further injurious, 

 since the use of this substance not only communi- 



