WINE. 



' which is near the truth, is truly good or vinous, and two- 

 third parts are nothing but water, one-thirj part of the 

 good wine being blended among th'^ two-third parts of 

 water, of no ftrength or value ; it follows, that if one of 

 thefe third parts of water be taken away, and all the wine 

 left, that which was before but one-third wine, is now one- 

 half wine, no \v;ay reduced in its ftrength, and therefore the 

 whole muft be ftronger in that proportion. 



But if this operation of congelation be canned to the 



I utmoft, and be praftifed on a large quantity of wine, and 



1 with a very intenfe cold, and the ice taken away feveral 



' times, and the wine, thus freed from a part of its water, 



j again and again expofed, it will be found that good wines 



; will be reduced to one-fixth part of their original quantity : 



;i and the vintner will eafily find out the ufe of this remaining 



fixth part, which is a true quinteflcnce of wine, and will be 



of the utmoft benefit, by mixing it in fmall quantities with 



poor and low-flavoured wines, to meliorate and improve 



' them ; and even to convert the low-flavoured and leaft 



valuable ones into thofe very wines from which this con- 



denfed part was procured. 



This method is not praAicable to advantage in the wine 

 countries alone. Dr. Shaw aflures us, that he has himfelf 

 , experimented it here, and with the ufe of proper freezing 

 ii mixtures has reduced wines in England to a much fmaller 

 i| quantity, in proportion to the whole, than in the ftrongeft 

 i of Stahl's experiments. It is evident, that by how much 

 I the quantity is fmaller, by fo much it is richer and ftronger, 

 j provided that the operation has been properly performed. 

 The doftor an"ures us, the noble eflence or rob, thus pre- 

 I pared, is capable of working almoft miracles, by turning 

 I water into wine, and the like ; but that, in order to its fuc- 

 j ceeding well, there requires great care in the operator, when 

 [the congelation is repeated the laft times. Shaw's Chem. 

 ,Efl". Stahl's Schediafm. de Concentrat. Vin. 



Wine, Clarification of. See Clarification, and Wine 

 ifupra. 



Wine, Colouring of. See Wine Colour, and Wine 

 \fupra. 



' Wine, Fining of. See Fining, and Wine fupra. 

 \ This operation is praftifed in Germany in the following 

 .manner : they have in fome vaults three or four ftoves, 

 iwhich they heat very hot : others make fires almoft before 

 'every vat ; by which means the muft is made to ferment 

 with great vehemence. When the ebullition, fermentation, 

 iand working ceafe, they let the wine ftand, and then rack 

 lit. This fining is only ufed in cold years, when the wine 

 happens to be green, 

 i Wine, Forcing of. See Forcing. 

 Wine, Domiflic. See Wine fupra. 

 In the Mufeum Rufticum we have the following direflions 

 (for making raifin wine : put thirty gallons of foft water 

 linto a veftel at leaft one-third bigger than fufFicient to con- 

 Itain that quantity ; and add to it one hundred weight of 

 Malaga raifins, grofsly picked from their ftalks. Mix the 

 I whole well together, and cover it partly with a linen cloth. 

 ;When it has flood a little while in a warm place, it will 

 jbegia to ferment, and nmft be well ftirred about twice, in 

 jtwenty-four hours, for twelve or fourteen days. When the 

 ifweetnefs is nearly gone off, and the fermentation much 

 jabated, which will be perceived by the fubfiding and reft 

 jaf the raifins, ftrain off the fluid, preffnig it, firft by the 

 jband, and afterwards by a prefs, out of the raifins. L.et 

 !:his liquor be put into a found wine-caflc, well dried and 

 'warmed, adding eight pounds of Lift)on fugar, and a little 

 lyeaft, and referving part of the liquor to be added from 

 itime to time, ae the decline of the fermentation will give 

 I Vol. XXXVIII. 



room. In this ftate, the liquor muft remain for a month, 

 with the bung-hole open ; and having filled the veffel with 

 the referved liquor, let it be clofely ftopped, and kept for 

 a year or long-r, and then bottled off. At the end' of a 

 year and a half it may be drank, but will improve for four 

 or five years. 



Some faving may be made in the expence, by diminifliing 

 the quantity of raifins, and increafing that of the fugar, in 

 the proportion of four pounds of raifins for one of fugar ; 

 or by diminifliing the proportion of both raifins and fugar, 

 and adding clean malt-fpirits, when the bung of the cafli is 

 clofed up. Any other large raifins may be ufed, as well as 

 the Malaga ; but the thinner the flcins and the fweeter the 

 pulp, the ftronger will be the wine. 



If this wine be perfeftly fermented, and kept a long time, 

 fo that no fweetnefs remain, it will refemble Madeira. 



An artificial Frontignac may be made of this wine, in 

 which the proportion of fugar or of malt-fpirits to the raifins 

 is large, and the whole body weaker : the mufcadel flavour 

 being communicated by an infufion of the flowers of raea- 

 dow-fweet. In the making of this artificial Frontignac, the 

 ferment ftiould be ftopped, by clofing the caflc and adding 

 the fpirit, while a confiderable degree of fweetnefs remains, 

 and the wine may be drank after it has been a little while in 

 the bottles. 



Cyprus wine may be imitated by the fame means, ufing 

 three or four pounds more of fugar than the quantity above 

 prefcribed, and flopping the fermentation while a confider. 

 able degree of fweetnefs remains. 



Artificial Mountain may be made by preferving a fmall 

 degree of fweetnefs, giving the nut-like flavour, and keep- 

 ing the beft kind of the above wine to a due age. The 

 flavour may be obtained by the infufion of the Florentine 

 orris-foot, powdered, with a very fmall proportion of orange 

 and lemon peel ; and the wine may be rendered more dry or 

 fweet, by continuing the fermentation for a greater or lefs 

 time, and adding a correfponding proportion of clean malt- 

 fpirits, when the fermentation is ftopped fooner. The add- 

 ing of fome of the ftony feeds of the raifins well bruifed will 

 give the nut-like flavour ; and the putting in a part of the 

 ftalks will add a iharpnefs, found generally in this kind of 

 wine. 



The racy tafte of Canary, commonly called fack, may be 

 counterfeited by the addition of a proper quantity of the 

 juice of white currant-berries to the wine, made with a large 

 proportion of fugar to the raifins, and left very fweet in the 

 fermentation. But it is faid that a fpirit, diftilled from the 

 leaves of clary and clean malt-fpirits, put to the wine, will 

 give it a very ftrong refemblance of fack. It is faid alfo, 

 that the juice of the bramble-berries, added to the mixture 

 of the wine, before the fermentation, will give both the 

 colour and flavour of claret : but in this cafe the quantity of 

 raifins ftiould be confiderably diminiflied, and that of the 

 fugar increafed, as the fermentation muft be continued till 

 the fweetnefs be wholly deftroyed. 



Wines of this kind fliould be kept at leaft a year before 

 they are drank. See Sweets. 



Wine, Extemporaneous. A hundred weight of good 

 treacle will produce, according to the art of the diftiller, 

 from four to feven gallons of pure alcohol ; that is, from 

 eight to fourteen gallons of the common-proof melaffes 

 fpirit. The ftill-bottoms have many ufes. The diftillers 

 fcald and recover their mufty caflcs with them, and they 

 may be ufed for all thofe purpofes of cleanfing where argol 

 is required. Mr. Boyle's acid fpirit of wine, or a fpirit 

 very like it, may alfo be procured from them, and a matter 

 5 X analogous 



