WINE. £43 



Thev must be iminediately carried to the press or vat, 

 stripped from the. stems, and pressed out without delay. 

 The first pressing should be gentle. After the first 

 pressing, the press is raised, the cake cut up and press- 

 ed again. The cutting and pressing is to be repeated, 

 as often as you find the liquor to run. 



In making red wines of the same grapes, they are to 

 be gathered when the sun shines the hottest. They are 

 washed in a vat, and are then to lie in the liquor for a 

 length of time, which must dt^pend on the heat of the 

 weather, the flavor of the musk^ and the height of color 

 intended to be given. They are to be stirred irequently, 

 the better to raise a fermentation and redden the liquor. 

 After laying as long as is thought proper, it is poured 

 oft, strained, and put into casks. Afterwards the re- 

 mainder of the grapes in the vat, is put into the press, 

 and undergoes the pressings and cuttings before men- 

 tioned. 



The finest wines will work the soonest, and the fer- 

 mentation will take 10 or 12 days, according to the kind 

 of Avine, and the season of the year. Those that are 

 backward in fermenting may be quickened, by putting 

 into them a little of the froth or yeast that works from 

 others. During fermentation, the bung-holes of the 

 casks are to be left open, and should be closed when it 

 abates, which is known by the froth ceasing to rise so 

 fast as before. The cask is also then to be filled to 

 within 2 inches of the top, and a vent-hole left open to 

 carry off all that is thrown up afterwards. The filling 

 of the cask should be regularly done every two days, 

 for about twelve days, in order that the foulness thrown 

 up by the continued fermentation may be thrown out at 

 the vent-hole, or it will fall back and prevent its be- 

 coming clear. After this the cask should be filled to 

 within an inch of the bung, every 5th or 6th day, for a 

 month; and then once a fortnight, for three months lon- 

 ger. Where the fermentation is entirely over, the casks 

 are to be filled up, and this is to be repeated once a 

 month as long as they remain in the cellar. They 

 should be filled with wine of the same kind which they 

 contain, which may be kept in bottles for the purpose; 

 and the vent-hole should be stopped when the fermen- 

 tation is over. 



