484 THE VINEYARD. [SEPT. 



come stationary, the fermenting mass always swelling in bulk till 

 the vinous fermentation is completely accomplished, becoming 

 then stationary, previous to the commencement of an acetous fer- 

 mentation and sinking with that, which if suffered without draw- 

 ing off the liquor, would ruin all. BERTHOLET and other authors 

 recommend, not to draw off the wine till you are able to perceive 

 the cylinder begin to lower a little. 



When the liquor is drawn off into clean sweet casks, place them 

 in the cellar, fill them up wj thin an inch or two of the top, and lay a 

 piece of leather with a sm all weight on it over each bung-hole 

 that may yield to a second fermentation, which generally takes 

 place. When the wine has settled or ceased to ferment, bung the 

 casks as close as possible, and the subsequent treatment is exactly 

 the same as directed for white wines. 



In the making of red wines it is customary to mix with the 

 fruit, a small portion of what is called the Claret grape, to heighten 

 the colour, as the entire juice of this variety, is of a deep red. 



It is also customary, and even necessary, with wine of a weak 

 body made from newly established Vineyards, or from worn out 

 old ones, to add two or three gallons of very nice brandy, and five 

 or six of old strong wine of the same colour, and as near the in- 

 tended flavour as possible to every hogshead of 60 or 63 gallons of 

 the new wine; this is usually done after the fermentation is over. 



In Spain and other parts of Europe, if the season proves wet, or 

 if they think the Must or expressed juice too replete with watry 

 particles, they boil the whole, or part thereof, to evaporate the 

 superabundance, but this is done immediately after the juice is 

 expressed, before the least fermentation takes place. 



The evaporation ought not to be by an intense ebulition, and 

 although the fire may be ardent, the ebulition may be prevented by 

 pouring some cold Must into the kettle every time you perceive it 

 ready to boil. 



The acid contained in the Must being capable of desolving cop- 

 per and converting it into verdigrease, you must, therefore, be 

 carefu 1 not to boil it in any kettle but such as is perfectly well 

 tinned, and ome people, after cleaning the inside effectually, rub it 

 all over with a wollen rag dipped in sweet oil ; if these precautions 

 are neglected, the dissolution of the copper will give a disagreea- 

 ble brass taste to the wine* and perhaps render it pernicious to the 

 health of those who drink it. 



The kettle should be large, wide in the mouth and flat in the bot- 

 tom, which will produce a saving in the consumption of fuel and 

 expedite the process. 



The whole of the Must may be boiled, or if only a part thereof 

 be so reduced, this should be mixed with the remainder, and, if 

 intended for white wine, pt into casks to undergo the process of 

 vinous fermentation, as before noticed. But if designed for red 

 wine, it must be poured into the vat, when of a temperate degree of 

 heat, on the pulp and skins, there to undergo with them the neces- 

 sary degree of fermentation, to extract the colour and to form the 

 wine ; after which it is to be treated as before directed ; observing to 



