ON THE ART OF MAKING WINE. 48 



may here add, that the durability of these wines, 

 is in fact shortened by the admixture of brandy, 

 since it ultimately decomposes them, driving off 

 their carbonic acid, destroying their brisk and 

 sprightly taste, and rendering them vapid and flat, 

 while at the same time, their salubrity is dimin- 

 ished, and their price increased. 



If, notwithstanding this view, makers of wine 

 are still determined to have recourse to the practice 

 of adding spirit ; I wiJl now point out the least in- 

 jurious manner in which it may be effected. It may 

 be added to the liquor before fermentation, a me- 

 thod in use in the manufacture of sherry. It may 

 also be added, during the subsequent renewals of 

 the fermentation, which have a sort of periodical 

 recurrence in the cask ; the operation being found- 

 ed on the practice known to wine-coopers, by the 

 teYmJrcfting in. When for any purpose it is found 

 convenient to mix two varieties of wine, that time 

 of spring is selected, when a slight fermentation 

 is renewed, or this pracess is brought on by roll- 

 ing or heating. A perfect union of the wines 

 mixed at this period then takes place, a slight fer- 

 mentation being induced, which serves to unite 

 the whole into one homogeneous fluid. It is un- 

 der similar circumstances, that brandy may be 

 added, and it then enters into d combination with 

 the wine, more nearly resembling that natural 

 union in which alcohol exists in this fluid ; while 



