MEAD. 241 



an incomplete fermentation. If the extractive 

 matter were in excess, the liquor would have a 

 tendency to the acetous fermentation, which might 

 also be induced by a superabundant proportion of 

 water. 



The result of a complete fermentation is a dry 

 wine ; to produce which, the elements must all be 

 nicely balanced, and the process conducted under 

 favourable circumstances, with respect to tempe- 

 rature, tunning, stopping down, &c. 



Two opposite practices prevail, in the manufac- 

 ture of the same sort of wine ; some wine-makers 

 boiling the juices before fermentation) others con- 

 ducting the whole process without boiling : the pro- 

 priety or impropriety of these practices depends 

 upon the quality of the juices to be vinified. Ex- 

 tractive matter is partially coagulable by heat ; 

 boiling therefore, by causing this matter to sepa- 

 rate and to be deposited, tends to the production 

 of a sweet wine. The extractive matter may 

 also be precipitated by sulphuric acid gas, (burn- 

 ing in the cask a brimstone match as hereafter 

 directed,) or by sulphuric acid itself, with which 

 the soluble leaven forms an insoluble compound. 

 Hence where the extractive matter is in excess, 

 and where there is danger of fermentation going 

 on too rapidly, boiling or sulphuring will be useful 

 both to the wine and cider-maker, in checking or 

 preventing fermentation. The superfluous ex- 

 M 





