28 ON THE ART OF MAKING WINE. 



be a useful practice, even if the first fermentation 

 is carried on in an open vat, to exclude the free 

 access of air, by covering the vessel with boards 

 and blankets. If the first fermentation is carried 

 on in the vessel in which the liquor is meant to con- 

 tinue, a case which can only occur when no solid 

 matter is fermented with the fluid, a slight cover- 

 ing will be sufficient. Whatever process has 

 been adopted in the first instance, the bung 

 may after a time be lightly put down, and ulti- 

 mately tightened, a spill-hole being added, to give 

 an opportunity of relieving the vessel from time 

 to time, of the elastic fluid which might endanger 

 its safety. 



The volume or quantity of the fluid, is the last 

 circumstance which requires notice, as influencing 

 the act of fermentation. This process is more rapid 

 and more perfect in large, than in small vessels, and 

 is often entirely completed in the course of a few 

 days in a large vat, while, in smaller vessels, it 

 may require weeks or months for its perfection. 

 This question, interesting to manufacturers of 

 sweets on a large scale, is of little moment to domes- 

 tic makers of wine, among whom the quantity made 

 at any one operation is generally small. But it is 

 not quite uninteresting even to them, as it explains 

 gome of the difficulties with which they have to 

 contend, and serves to direct and guide their oper- 

 ations. The same materials, for example, willno< 



