mid the Method of making Wines . 407 
In stoves till they are reduced almost to the consistence 
of an extract. 
It would be easy in all cases to excite fermentation, 
either by diluting the must, when too thick, with water, 
or by agitating the vintage in proportion as it ferments : 
but all this must be subordinate to the end proposed to 
be obtained, and the intelligent agriculturist will vary 
his processes according to the effect which he intends to 
produce. 
It must never be forgotten, that the fermentation ought 
to be managed according to the nature of the grapes and 
agreeably to the quality of the wine that may be required . 
Burgundy grapes cannot be treated like those of Langue- 
doc. The merit of the one consists in a peculiar flavour, 
which would be dissipated by a strong and lengthened 
fermentation : that of the other in the great quantity of 
alcohol which may be developed in them ; and here the 
fermentation in the vat must be long and complete. In 
Champagne, the grapes destined for the white brisk wines 
are collected in the morning before the sun has caused all 
the moisture to evaporate ; and in the same country the 
grapes destined for making red wine are not cut until they 
have been well dried by the rays of the sun. In one place 
artificial heat is necessary to excite fermentation, in ano 
ther the nature of the must is such that the fermentation 
would require to be moderated. W eak wines must be 
fermented in casks, strong wines ought to be suffered to 
work in the vat. Every country has processes prescribed 
to it by the nature of its grapes, and it is highly rediculous 
to attempt submitting every thing to a general rule. It is 
of importance to be well acquainted with the nature of the 
grapes employed and with the principles of fermentation : 
by the help of this knowledge a system of conduct may 
be formed which cannot fail of being highly advantageous, 
