Winks. S15 



seldom necessary for wines, if the liquor be kept in a proper 

 warmth, but malt liquors are more sluggish. 



If the fermentation is in danger of proceeding too far, it may 

 be stopped by drawing off the liquor clear into another vessel, in 

 which some brimstone has been newly burned, or, in the case of 

 red wine, some nutmeg powder upon a hot shovel, or which has 

 l)een washed with brandy ; the sediment left in the old cask may 

 be strained through flannel or paper till clear, and added to the 

 other : instead of this, a part only may be drawn out of the cask, 

 and some rags, dipped in melted brimstone and lighted, may be 

 held by a pair of tongs in the bung-hole, slightly covered, so as to 

 impregnate the liquor with the fumes, about 1 oz. brimstone to a 

 hhd., then returning what had been drawn out, and bunging up 

 very close: or a small quantity of oil of vitriol may be poured 

 in : lastly, the addition of black manganese has been proposed on 

 theoretical grounds. 



If the fermentation has already proceeded too far, and the 

 liquor become sour, the further fermentation must be stopped as 

 above, and some lumps of chalk or burned oyster-shells, added to 

 saturate the acid already generated. 



If the liquors do not become clear soon enough, for each 36 



gall, dissolve isinglass 1 oz. in water 21b. : strain, and mix this 



th part of the liquor ; beat it up to a froth, and pour it into the 



t of the liquor; stir the whole well, and bung it up. Instead of 



nglass, some use hartshorn shavings in rather larger quantity ; 



d wines are fined with eggs, No. 12 to the pipe, beaten up to 



a froth, mixed with the wine, and well stirred in. 



If the liquor has acquired a bad flavour, the best way is to Jet 

 the fermentation go on, aud convert it at once into vinegar. 



Wines may also be made of blackberries and other English 

 fruits, upon the same principles. The above are the methods 

 .generally employed ; but most persons have peculiar ways of 

 proceedmg, which may indeed be varied to infinity, and so as to 

 })r(Hluce at pleasure a sweet or dry wine; the sweet not being so 

 thoroughly fermented as the dry. The addition of brandy destroys 

 the proper flavour of the wine, and it is better to omit it entirely 

 (except for elder or Port wine, whose flavour is so strong that it 

 cannot well be injured), and to increase the strength by aug- 

 menting the quantity of the raisins or sugar. In general, the 

 mtist for wines ought to be made of raisins 61b., or sugar 41b., to 

 the ^all., allowing for that contained in the fruit ; and in most 

 fruits, especially the ])lack currant, it is advantageous to boil them 

 previously to making them into wine, as this improves the flavour 

 greatly. 



Wines arc usually doctored, an it is called, in order to give 



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