WIN 



WIN 



511 



sweet to the taste, but agreeable to 

 drink; they draw it off; barrel it 

 up separately, that they may know 

 it again, and put the remaining 

 murk to the press. 



" The white unripened grapes, 

 that were rejected at the former 

 gatherings, are to hang on the vines 

 till the latter end of October, or 

 beginning of November, that they 

 may be a little bitten by the frost. 

 They are then gathered, and a wine 

 is made of them, which is sold quite 

 warm from the vat, and does well 

 enough to mix with a coarse red 

 wine. 



" When the murk has undergone 

 the utmost dint of pressing, it will 

 be as hard as a stone ; but even 

 then it will yield, when diluted with 

 water, fermented and distilled, a 

 spirit for medical and domestic 

 uses. 



" In several parts of Germany, 

 where the grapes seldom come to 

 full maturity, the makers of wine 

 have iron stoves in their wine cel- 

 lars, and keep a constant fire in 

 them during the time of their fer- 

 mentation. This, by heightening 

 the fermentation, ripens and melio- 

 rates the wines, and renders them 

 more palatable. Exposmg the 

 casks to the sun will have the same 

 effect on wines that are too acid to 

 ferment sufKciently. 



" As the wines of the last gather- 

 ing are backward in fermenting, 

 the people of Champaign and Bur- 

 gundy, after their wines have been 

 drawn off from their first lees, three 

 weeks after being first put up, 

 practise rolling them backwards 

 and forwards. Tiiey do this five 

 or six times a day, for four or five 



days successively ; then two or 

 three times a day for three or four 

 days ; afterwards twice a day for four 

 days ; then once a day for about a 

 week ; and afterwards once in four 

 or five days. If the grapes were 

 pressed very green, rolling in this 

 manner is continued, in all, for 

 about six weeks. But if they were 

 tolerably ripe, rolling once in four 

 or five da^s, for about a month or 

 six weeks, is found to be sufficient. 

 This rolling supplies the defect of 

 the first fermentation. 



" New wines will generally fer- 

 ment of themselves, in a few days 

 after they have been put into casks. 

 Those that do not may be helped, 

 by putting into them a little of the 

 froth, or yeast, which works from 

 the others. The finest wines will 

 work the soonest, and the fermen- 

 tation will continue for about ten 

 or twelve days, according to the 

 sort of wine, and the season of the 

 year. 



" While the wine ferments the 

 bung hole of the casks must be left 

 open, or only covered with a thin 

 linen cloth, to prevent any dirt 

 from falling in ; and this cloth 

 should be laid hollow, so that the 

 froth arising from the fermentation 

 may work off. 



" When the fermentation is 

 abated, which is known by the 

 froth's ceasing to arise so fast as 

 before, the bung may be closed 

 down, after filling up the cask with 

 liquor to within two inches of the 

 top, and a vent hole should be 

 opened and left, to carry off what- 

 ; ever may be thrown up by any sub- 

 sequent fermentation. This filling 

 up of the cask should be regularly 



