492 THE VINEYAttD. [Sept. 
come 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 off the liquor, would ruin all. Berthollet and other authors 
recommend, not to draw off the wine till you are able to perceive 
the cylinder begin to lower a little. 
When the liquor is drawn off into clean sweet casks, place them 
in the cellar, fill 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 in- 
tended flavour as possible, to every hogshead of 60 or 63 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 ex- 
pressed, 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 wollen rag dipped in sweet oil; if these precautions 
are neglected, the dissolution of the copper will give a disagreea- 
ble 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 bot- 
tom, which will produce a saving in the consumption of fuel and 
expedite the process. 
The whole of the Must 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 poiued into the vat, when of a temperate degree of 
heat, on the plup and skins, there to undergo with them the neces- 
sary degree of fermentation, to extract the colour and to form the 
wine; after which it is to be treated as before directed; observing to 
