482 THE VINEYARD. [SEPT. 



The liquor which first runs from the grapes without any other 

 violence than the weight of the press, is called, Ic -vin de gout^ and 

 is fine, thin, and lively, of a pleasant flavour and relish, appears 

 sparkling in the glass, but has not body enough to keep a long time 

 without being mixed ; but when incorporated with that obtained 

 from the first, second, and third cuttings, it makes then, what is 

 called the best Champaign. 



The different pressings being mixed as you think proper, should 

 be immediately put into clean casks or hogsheads, placed in a 

 warm room or dry cellar, and filled to within two inches of thebung- 

 holes, which should be covered with pieces of cloth, laid loosely on, 

 to prevent dirt from falling into the liquor. 



It is to be observed that the finest wines ferment the soonest, the 

 rest in proportion to their goodness. The first cask that ferments, 

 take some of the froth which works therefrom, and put a little of it 

 into those casks which are backward in fermenting, which will 

 greatly help their working. 



The fermentation may continue for eight, ten, or twelre days, or 

 some time longer, according to the season, or quality of the Musty 

 but at whatever time you perceive it to cease, which you will see 

 by the froth not rising as before, fill your casks within about an 

 inch or two of the top and bung them up tight, opening at the same 

 time a small vent-hole to carry off what may be thrown up by 

 the fermentation's not being quite ceased. 



Continue to fill up your casks every three or four days, as before, 

 until the fermentation completely ceases, lest the foulness which 

 should work through the vent-holes, sink down for want of pas- 

 sage and foul the wines. When all appearance of fermentation is 

 over, fill the casks and stop the vent-holes ; however, open the 

 latter occasionally whilst there is any chance of the liquor continuing 

 to work. Observation and discretion will best guide on these occa- 

 sions. 



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

 settled 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, desposed 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 ca- 

 pable of maintaining fermentation, would be introduced into the 

 hogshead, which would be productive of the decomposition of the 

 sacharine 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 pro- 

 perly fermented. 



