Sept.] THE VINEYARD. 493 



become 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 oft" the liquor, would ruin all. Berthollet and other authors 

 recommend not to draw oft' the wine till you are able to perceive 

 the cylinder begin to lower a little. 



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

 in the cellar, till them up within an inch or two of the top, and lay 

 a piece of leather with a small 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 intend- 

 ed flavour as possible, to every hogshead of sixty or sixty-three 

 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 watery 

 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 ebullition, and 

 although the fire may be ardent, the ebullition 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 dissolving cop- 

 per and converting it into verdigris, you must, therefore, be careful 

 not to boil it in any kettle but such as is perfectly well tinned; 

 and some people, after cleaning the inside effectually, rub it all 

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

 are neglected the dissolution of the copper will give a disagreeable 

 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 

 bottom, which will produce a saving in the consumption of fuel 

 and expedite the process. 



The whole of the mast 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, put 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 



