80 ON THE ART OF MAKING WINE. 



be larger in these cases; but, as before remarked, 

 no positive rules can be given for it, since it must 

 vary with the maturity and saccharine quality of 

 the fruit, circumstances which differ in almost 

 every season. 



Two modes of management may be adopted 

 with regard to the fruit, either subjecting the 

 skins to the fermentation, or not. In the first 

 case, a greater degree of austerity will be the con- 

 sequence ; and the wine will consequently vary 

 in its qualities. If the object be to make a wine 

 resembling Champagne, the skins may be separa- 

 ted previously to the fermentation, If this ma- 

 nufacture be conducted on a large scale, the re- 

 sult of the second pressing may be reserved to 

 make a distioct wine. If, on a small one, it may 

 either be mixed with the first, or rejected alto- 

 gether. 



The methods of conducting the fermentation, 

 as well as all the after management, need not be, 

 repeated here, as they are to be found in the ber 

 ginning of this essay. From these, the operator 

 will be directed to the several sorts of wine he 

 may wish to make. It is equally unnecessary to 

 repeat, that wines produced in this way, may be 

 modified either in flavour or colour, by the seve* 

 ral expedients already detailed. But let me again 

 inculcate, that the wine is not made when the inr 

 gredients have been introduced into the vessel. It 

 js then that the labour begins, and nothing but 



