W I 



to render the Wine perfectly 

 good. 



If at the time when the Wine is 

 fermenting, the Weather mould prove 

 cold, it wiil be necefiary to exclude 

 the outer Air from the Room ; and 

 silo to make gentle Fires to pre- 

 vent the cold Air from Hopping the 

 Fermentation, which is the Practice 

 of the Vignerons upon the Rhine ; 

 whole Practice we mould imitate, 

 fmce their Climate approaches the 

 ne-areft to ours, of any Wine Coun- 

 try. 



But when the Wines have proper- 

 ly fermented, it requires Skill to 

 know how to flop the Fermenta- 

 tion ; for riic Enzl'Jb Wines do fre- 

 quently ferment too much, whereby 

 they become acid and poor : indeed 

 by this Method of boiiing a third 

 Part of the Juice to the Confiftence 

 before-mention'd, this is generally 

 prevented. But if there fhould be 

 any Danger of their fermenting too 

 violently, it may not be improper 

 to add a fmall Quantity of highly 

 rectified Spirits, drawn from the Lees 

 of the Wine, which is generally 

 pridtifed by the moft fkilful Vigne- 

 rons abroad. 



The Method of judging when 

 Wine has fermented its proper time, 

 is chiefly by the Tafte; but it de- 

 pends in a great meafure on the Per- 

 fon who directs this Affair having a 

 good Palate, to know when the 

 Wine is in Perfection ; for in hot dry 

 Years it will require a much greater 

 Fermentation, and to be continued 

 longer, than in moift cool Seafons ; 

 and fome particular Sorts of Grapes 

 will take a longer time to ferment 

 than others; fo that it is by no means 

 advifeable to mix different Sorts of 

 Grapes together in thePrefs, becaufe 

 there are not any two Sorts but w ill 

 require a different Degree of Fer- 

 mentation; which will occafion 

 6 



W I 



the Wine to be always on the 



Frer. 



When the greater! Fermentation is 

 over, the Wine fhould be drawn off 

 into frefh Cafks, which mull be fill- 

 ed within a very little of the Top ; 

 but the Bung-hole fhould be left 

 open three Weeks, or a Month, to 

 give Vent to the generated Air ; 

 and as the Wine fubfides in the 

 Cafks, fo they mould be carefully 

 refilled with Wine of the fame Sort 

 from a Store-cask, which fhould be 

 provided for that Purpofe; but this 

 muft be done with much Care, left 

 by haftily refilling the Casks, the 

 Scum which is naturally produe'd 

 upon all new Wines, mould be 

 broken thereby, which will mix with 

 the Wine, and foul it, caufing it 

 to take an ill Tafte; therefore it 

 would be proper to have a Funnel, 

 which fhould have a Plate at the 

 fmall End, bored full of little Holes, 

 like the Nolfel of a Water-pot, that 

 the Wine may pafs through in fmall 

 Drops which will prevent its break- 

 ing of the Scum. 



After the Wine has remained in 

 this State a Month or fix Weeks, it 

 will be neceffary to ftop up the Bung- 

 hole, left by expofing it too much to 

 the Air, the Wme fhould grow flat, 

 and lofe much of its Spirit and 

 Strength ; but it muft not be quite 

 flopped up, but rather fhould have 

 a Pewter or Tin- tube, of about 

 half an Inch Bore, and two Feet 

 long, placed in the Middle of the 

 Bung-hole. The Ufe of this Tube 

 is to let the Air, which is generated 

 by the Fermentation of the Wine, 

 pafs off, becaufe this, being of a ran- 

 cid Nature, would fpoil the Wine, 

 if it were pent up in the Cafk ; and 

 in this Tube there may always re- 

 main fome Wine, to keep the Cask 

 full, as the Wine fhall fubfide ; and, 

 as it ihall be necefiary, the Wine in 



