SEPT.] THE VINEYARD. 511 



sionally whilst there is any chance of the liquor continuing to work. 

 Observation and discretion will best guide on these occasions. 



About the middle of December, or so soon as the wines have set- 

 tled and become clear, draw them off into new well-bound casks, 

 previously well impregnated with salt and water, to extract the in- 

 jurious bitterness of the wood ; after which, rinse the casks with fair 

 water, and an infusion of peach leaves or flowers, fill them quite 

 full and bung them as tight as possible. Repeat this racking off in 

 February, and likewise in the latter end of March ; after which it 

 may remain so till bottled, disposed of, or used. 



You must be particularly careful in racking off the wine to draw 

 it as clear as possible from the lees, which will render it brisk, lively, 

 and sparkling in the glass ; while the contrary produces a muddy 

 dreg, or sediment, which makes the wine thick, dull, and sometimes 

 ropy ; and besides, when drawn off foul, principles capable of main- 

 taining fermentation would be introduced into the hogshead, which 

 would be productive of the decomposition of the saccharine part, and 

 consequently, deprive the wine of its sweetness. 



The lees after the wine is racked off, may be distilled for brandy, 

 and also the cakes of pulp and skins, after being pressed and then 

 properly fermented. 



THE METHOD OF MAKING RED WINES. 



Red wines must always be made from black grapes, for besides the 

 main pulp or core, which is white in these as well as the others, there 

 sticks to the inside of the skin a considerable body of rich pulp of a 

 deep red, more so in some kinds than others ; this gives the color to 

 the wine when extracted by a due process of fermentation. The 

 color of red wine is said to be heightened by gathering the grapes in 

 the heat of the day, but this is productive of a considerable deficiency 

 in the quantity, though the quality may be improved thereby. 



Taking these considerations into view, your grapes are to be col- 

 lected with the same care as before directed in the making of white 

 wines. Having a sufficient quantity gathered, put them into the vat, 

 by degrees treading and mashing them effectually as you fill it, till 

 quite full, and the liquor floating above them ; then work the pulp 

 and the liquor effectually together, leaving all the parts as loose as 

 possible, and so let it remain to ferment. 



You ought to be provided with a cover for the top of the vat, per- 

 forated with holes, and made so as to easily slip down into it and 

 sink a little under the superficies of the liquor, to keep the skins and 

 pulpy parts from coming into contact with the air during the process 

 of fermentation ; for when this is exposed, and it tends to swim on 

 the top, it very shortly becomes acid, and communicating this to the 

 liquor, greatly injures it. As the skins give the color to the wine, 

 nothing is better than the keeping of them down, without pressing, 

 during this process, for to believe that these and other dregs floating 

 on the top impede the evaporation of the spirit, is a thing improbable, 

 since it requires a good cork to stop it. 



The moment of drawing off the wine is of great importance, but 



