30 ON THE ART OF MAKING WINI. 



turbid appearance of the liquor. The turbid mat- 

 ter is shortly separated into two portions, which, 

 in part, rise to the surface in scum, and, in part, 

 subside in the form of lees. Both of these, as I 

 have before shewn, have the power of continuing 

 the act of fermentation ; and it has also been 

 shewn, that their separation, by decanting and 

 clarifying, serves to check this process. For the 

 same purpose, the cask is kept always filled to 

 the bung-hole, so as to admit of the disengagement 

 of the scum or yeast as fast as it is formed. The 

 bulk of the liquor is increased during fermenta- 

 tion, partly in consequence of the heat excited, 

 and partly from the extrication of the carbonic 

 acid gas which is separated. It will be ob- 

 vious, how the practices required in regulating 

 the qualities of all wines, must be deduced from 

 this general fact respecting the management of 

 the yeast during its production, and that the ma- 

 nipulations must be different when either a sweet 

 or brisk, or a still and dry, wine is desired. In 

 the former two, the fermentation will be check- 

 ed, by filling to the bung-hole ; in the latter, the 

 yeast will be allowed to subside. 



The carbonic acid is not necessarily separated 

 and disengaged from the wine, since the brisk 

 wines of Champagne owe their sparkling quality 

 to a portion of it which is retained by them, either 

 |n consequence of the period of bottling being 

 (iuly chosen, or to a portion of leaven allowed to 



