34 ON THE ART OF MAKIKG WlNE. 



the yeast as fast as it is generated, by keeping 

 the cask full to the bung- hole, and by a care- 

 ful repetition of decanting and clarifying. If, on 

 the contrary, the wine is to be dry and strong, the 

 proportion of the leaven will be increased, and 

 the yeast will be agitated with the liquor, by 

 rolling and stirring, so as to protract the fermen- 

 tation. If the wine is to be brisk, the proportion 

 both of leaven and water will be increased, and 

 the fermentation will not only be conducted in 

 Vessels partially closed, but the liquor will be bot- 

 tled and secured, before the fermentation is finish- 

 ed. The management of the temperature is easi- 

 ly deduced from the general doctrines. When 

 the fermentation languishes from defect of heat, 

 it is necessary to introduce a stove into the apart- 

 ment where the process is carried on, or, by heat- 

 ing a portion of the liquor, and mixing it with the 

 mass, the temperature may be elevated to the most 

 favourable point. Injurious changes, arising from 

 variations of the external temperature, may be 

 warded off, by a covering of straw or blank- 

 ets. These attentions, trifling as they may ap- 

 pear, are by no means unimportant, since they are 

 sufficient to cause the whole difference between 

 good and bad wine. It is owing more to varieties 

 in management, than to radical differences in the 

 qualities of the grape, that the wines of different 

 countries differ so widely from each other, and 



