Sept.] THE VINEYARD. 49 y 



violence than the weight of the press, is called It 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 the bungholes, 

 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 twelve days, or 

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

 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, at the same time making small 

 vent-holes to carry oft' 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 passage 

 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 oft' in 

 February, and likewise in the latter end of March; after which it 

 may remain so till bottled, disposed of, or used. 



You must be particularly careful in racking oft* 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 oft' foul, principles capa- 

 ble of maintaining fermentation would be introduced into the hogs- 

 head, which would be productive of the decomposition of the sac- 

 charine part, and consequently, deprive the wine of its sweetness. 



The lees after the wine is racked oft", may be distilled for brandy, 

 and also the cakes of pulp and skins, after being pressed and then 

 properly fermented. 



