WINE. 



equrvdent to the juice of the grape. It is now to be intro- 

 duced into a tub of fufficient capacity, which is to be well 

 covered, and placed in a temperature varying from 55° to 

 60°. Here it is to remain two or three days, more or lefs, 

 according to the fymptoms of fermentation which it may 

 (hew, and from this tub it is to be drawn off into the cadv, 

 where the fermentative procefs is intended to be brought to 

 the point defired. As the fermentative procefs proceeds the 

 bulk of the liquor diminifhes, and its place muft be fup- 

 plied from time to time by the fuperflaous portion of muft 

 made for the purpofe, fo as to keep the liquor always near 

 the bung-hole. When the fermentation has fubfided a httle, 

 the bung may be driven in, taking care, however, to leave a 

 fmall hole open by its fide, which may be flopped with a 

 peg, and opened occafionally to give vent to any air that 

 may be generated. 



When the wine has arrived at the defired point of fweet- 

 nefs, &c. it muft be racked and clarified in the manner de- 

 fcribed in the former part of this article; and thefe pro- 

 cefles muft be repeated, and tlie callcs fulphured, if necef- 

 fary, in order to prevent the fermentative procefs from pro- 

 ceeding farther. In general, however, one racking in the 

 following December or January will be fufficient, after 

 which it may be kept in the cade for any length of time, or 

 it may be bottled without the ufual precautions. A fine 

 ferene and cold day (liould be chofen for thefe operations. 

 Sometimes the fermentative procefs will ftop before the wine 

 has arrived at the defired point, in which cafe it may be 

 commonly eafily re-excited by raifing the temperature, 

 and fliaking the calk ; or, if thefe fail, by having recourfe to 

 the means formerly defcribed for that purpofe. 



By attending to thefe general directions, fweet wines may 

 be made from other fruits, care being taken to increafe or 

 diminifh the quantity of fugar according to the natural 

 f-weetnefs of the fruit employed. 



The fecond general defcription of wines comprehends the 

 bri/k OT ffarklingwmes ; which maybe, at the fame time, either 

 Jweet or comparatively dry. Our readers will recoUeft the me- 

 thods adopted in Champagne, and other countries where they 

 jnanufafturefparkling wines from the grape, and which are de- 

 fcribed in the former part of this article. Now thefe principles 

 are to be held in view in the manufadlure of artificial wines in- 

 tended to poffefs fimilar properties. The fruits moft generally 

 employed tor forming wines of this defcription, are the imma- 

 ture goofeberry and currant ; fometimes alfo immature grapes, 

 and even vine leaves are made ufe of for a fimilar purpofe, 

 but grapes are doubtlefs preferable when they can be pro- 

 cured. Wines of this defcription are more difficult to be 

 made than the laft, at leaft they require much more care. 

 If goofeberries are employed, they mult, be gathered when 

 they have nearly attained their full growth, but before they 

 have (hewn the leaft tendency to ripen. The variety of 

 goofeberry is perhaps indifferent, but it will be advifable to 

 avoid the ufe of tliofe, which in their ripe ftate have the 

 higheft flavour. Dr. MaccuUoch recommends the gre.'n 

 bath as amoijr the beft. Thofe which are unfound, as well as 

 the remains uf the bloflbm and footftalk, fhould be carefully 

 removed. Forty pounds of this fruit, thirty pounds of fine 

 white fi gar, and about fix ounces of tartar, are fufficient for 

 making ten gallons of wine. All the pieUminary proceffes are 

 to be condufted precifely in the fame manner as thofe above- 

 defcribed for making fweet wines. The miijl, however, 

 ought to remain in the fermenting tub for about twentv- 

 four hours, or two days only, when it is to be transferred to 

 the calk, and the proceffes of Jill'mg up, &c. managed as 

 before, except that the wooden peg or fpile muft be perma- 

 nently tightened as foon as the danger of burfting the cafk 



9 



has fubfided. The wine thus made may commonly remain 

 during the winter in a cool cellar, as it is no longer neceffary 

 to excite the fermenting procefs. To enfure its finenefs, 

 however, it is a good praftice to draw it towards the end 

 of December into a frefti caflt, fo as to feparate the lees ; 

 and if at this time it fliould prove too fweet, inftead of 

 decanting, it will be better to ftir up the lees fo as to renew 

 the fermenting procefs, taking care alfo to increafe the tem- 

 perature at the fame time. At whatever time the wine has 

 been decanted, it is to be fined with ifinglafs in the ufual 

 manner. Sometimes it will be neceffary to decant it a 

 fecond and even a third time into a frelh call;. All thefe 

 operations (hould take place, as formerly mentioned, in dry 

 cool vi'eather, and the wine muft, at any rate, be finally bot- 

 tled in March. If immature currants be employed, which are 

 perhaps upon the whole preferable to goofeberries, the fame 

 proportion of fruit, fugar, and tartar, and the fame modes 

 of management, may be had recourfe to ; care being taken 

 to feparate carefully the llalks of the currants. If grapes be 

 ufed for the purpofe, they may be fafely taken of different de- 

 grees of ripenefs, n r is it neceffary to attend to the feleclion of 

 anv particular variety. The fame proportions of fruit and 

 fugar will be proper as when goofeberries and currants are 

 employed, but the tartar muit be omitted. The hulks alfo 

 may be permitted to ferment with the liquor in the vat. : 

 The fubfequent management is to be precifely the fame as 

 that defcribed above. An excellent wine of the prefent de- 

 fcription may be made from the leaves and tendrils of the 

 vine. About forty pounds of thefe, and twenty-five or 

 thirty pounds of fugar, will be fufficient for ten gallons of 

 wine. To prepare it, feven or eight gallons of boiling 

 water are to be poured upon the leaves in a tub, and per- 

 mitted to remain for twenty-four hours. The liquor being 

 poured off, the leaves muft be ftrongly preffed, and fubfe- 

 quently wafhed with another gallon of water. The fugar ; 

 and the remainder of the water are then to be ad^ed, and the 

 fermentative and all the fubfequent proceffes condufted pre- 

 cifely the fame as before. The prefent clals of wines, if 

 the procefs has been fuccefsful, ( which is not always the 

 cafe,) is briik, and precifely fimilar in their qualities (flavour 

 excepted) to the wines of Champagne, with the ftrength of 

 the beft Sicily. 



The third variety of wines is that of which hock, grave, 

 and Rhenifh may be taken as examples. In thefe the fac-' 

 charine principle is entirely overcome by a complete fer- 

 mentation, while their future change is prevented by a care- 

 ful application of the proceffes laid down for the preferv- 

 ation of wines of this clafs. Makers of domeftic wines have ' 

 rarely, fays Dr. Macculloch, fucceeded in imitating thefe 

 wines. The reafons obviouily arc, the great difproportion 

 of the fugar to the fubfequent fermentation in the firft in- 

 ftance ; and that want of the after-management, the negleft 

 of which foon configns thefe wines to the vinegar callc, if 

 chance (hould even at firft have produced luccefs. In 

 making thefe wines, the relative proportion of fruit and fugar 

 in common ufe muft be materially altered, and the fermenta- | 

 tive procefs be condufted in a very careful manner. The 

 fubfequent proceffes alfo of racking, fulphuring, and fining, i 

 muft be praftifed with great afliduity, in order to preferve 

 thefe wines after we have fucceeded in making them. Dr. 

 Macculloch ftates, from his experience, that thefe wines may 

 be fuccefsfully imitated, and that they conftitute fome of the 

 very beft of thofe which can be made from domeftic fruit. 

 The proportion of fruit (generally of immature fruit) to the 

 fugar, in the manufafturing of fweet wines, muft be the 

 greateft. The bung muft remain open, but the fluid withir 

 muft not be allowed to efcape, wliile, if the fermentation pro 



ceed 



