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of Champdgne in France . 
How long is the Wine alloived to ferment? 
it would be difficult to fix any precise time for the du- 
ration of the fermentation ; this depends entirely upon the 
nature and maturity of the fruit, and upon the influence of 
the atmospheric air. Grapes gathered in the morning 
will more slowly go into fermentation than those which 
have been gathered after noon-day in fine weather:— 
mists, rains, and hoar-frosts, all retard fermentation more 
or less. 
In some years, three or four days are sufficient for pro- 
ducing a fermentation sufficient for preparing the fruit 
for the press:— in other years, ten, fifteen, and even 
twenty days are required. 
By what Sign is it ascertained that the Fruit has at- 
tained a proper Degree of Fermentation? 
We cannot assign any certain symptoms that the wine 
has sufficiently fermented, as the period proper for plac- 
ing the bruised fruit into the presses depends upon va- 
rious causes ; upon the pleasure and experience of the 
proprietor, and upon the quality and colour which lie 
wishes to give to his wine. Some place the fruit in the 
press at the strongest degree of fermentation, and others 
when it has slackened. 
After the fermentation begins, in order to hasten it, 
they squeeze down the fruit in such a manner as to keep 
the must always uppermost : poles armed with spikes are 
used for this purpose; or, what is better, some strong 
workmen descend into the vat and tread down the fruit : 
the fermentation thus becomes more equal and more ge- 
neral ; and when it has proceeded far enough, the must 
is carried to the press and the wine is made. 
In ordinary years, when a lighted candle cannot be 
held over the tub without going out ; when the grapes 
