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Show wi the Wine into Veffels well ftopped, and letting it downinto the Sea. But howfhall we reconcile this Experiment to that commonPraétice of both the Antients and Moderns, of keeping Vine in the Muj? a whole Year about, only by finking the Cask for thirty or forty Days in a Well or deep River? That this Practice was very antient, is manifeft from that Difcourfe of Plutarch queft. Natur. 27. about the Efficacy of Cold upon Mujt ; whereof he gives this Reafon, That Cold, not fuffering the Mujt to ferment, by fupprefling the Activity of the Spirits therein contained, conferveth the Sweetnefs thereofa long Time. Which is not improbable, becauie Experience teaches, that fuch who make their Vintage in a rainy Serfon, cannot get their Aw? to ferment well in a Vault, unlefs they caufe great Fires to be made near the Casks ; the Rain mixed with the Mu/, together with the ambient Cold, hindering the Motion of Fermentation, which arifes chiefly from Heat. That the fame is frequent at this Day alfo, wi wi ous Parts now fet afloat and exalted, as to pre- motion is by this rneans compos'd, and much of burnt Alluin, Bay Salt, and Conduit Water ; cipitate them, and other Impurities, to the Bottom, by Adhefion. But taught by Experience, that by this tneans the genuine Spirits of the Wie alfd are of the fretting Matter caft forth, they let it re- then they add to thefe ai Quart of Bean Fjower fumed with a fulphurated Match. As for the various Accidents that frequently enfue and vitiate Wine, (after thofe before-mentioned Reboilings, notwithftanding their Suppreffion before they were incurable); you may remember they have all been referr'd to fuch as alter and deprave Wines, either in Colour or Confifience, or Tafte or Smell. Now for each of thete Maladies our Vintners are pro- beating all thefe well together with the //ine, blowoff the Froth, and cover the Bung wit! a clean Tile or Stone. Laftly, they again the Hine after a few Days, andput it into a Zask well {cented. The mannerof {centing Casks is as follows: They take four Ounces of£ i Ounce of Allum, two Oun Vite; thefe they put together in an e Pan or Pipkin, and hold them over a Cha fing Dith of glowing Coals, till the Brimftone is melted and runs; then they dip th main quiet for a Fortnight or thereabouts, or Powder of Rice, (and it the //ine be always otherwife not) and and then rack it into a frefh Cask, newly brown and dusky, Mi/k, much flatted and impaired ; (for the Lee. tho’ it makes the Liquor turbid, doth yet keep the Wine in Heart, and conduce to its Duration) therefore left fuch Wines fhould pall and die upon their Hands, as of Neceffity they mutt they draw them for Sale as faft as they can vend them. Forthe fame Difeafe they have divers othetRemedies, particularly accommodated to the Nature of the ine that needs them: To inftance in a few; For Spanifo Wines difturbed by a flying Lee, they have this Receipt. wi Make a Parell (as they call it) of the Whites of Eggs, BaySalt, Milk and Conduit Water ; beat them well together in a convenient Veflel ; then pour them into the Pipe of Wine, (haying firft drawn out a Gallon or two to make Room) and vided of a Cure. To reftore Spanifhand AuftrianWines grown yellowor brownith, t i Miik alone, and fometimes Milk and Ifingla/s well diffolv’d therein ; -s Milk and white Starch ; by which theyforce the exalted Sw/phur to feparate from the Liquor, andfink to the Bottom ; fo reducing the Wine to its for- blow off the Froth very clean: Hereby the Tumult will in two or three Days be recommay be collected from what Mr. Boyle has ob- pos'd, the Liquor refin’d, and the Wine drink ferv'd in his Hifory of Cold, on the Relation of pleafantly, but will not continue to do fo a Frenchman, viz. that the Wayto keep/Vine long ; and therefore they advife to rack it long in the Muff Cin which the Sweetnefs from the milky Bottom, after a Week’s Setmakes manyto defire it) is to tun it up im- tlement, left otherwife ir fhould drink foul, mediately from the Prefs; and, before it be- and change Colour. gins to work, to let down the Veffels, clofely If Sacks or Canary Wines chance to boil and firmly ftopped, into a Well or deep over, draw off four or five Gallons ; then River, there to remain for fix or eight putting into the Hime two Gallons of Milk, Weeks; during which Time, the Liquor will from which the Cream hath been skimmed, be fo confirmed in its State of Crudity, as to beat themtill they be thoroughly mix’d togeretain the fame, together with its Sweetnefs, ther, and add a Penny-worth of Roch Allum, for many Months after, without any fenfible dry’d in a Fire-fhovel, and powdered, and as Fermentation. much of white Starch; after this take the But it may be objeéted, how can thefe two Whites of eight or ten Eggs, a Handful of fo different Effects, the Clarification of New Bay Salt; and having beaten them together Wine, and the Confervation of Wine in the Muft, in a Tray, put them alfo into the ime, be derived from one and the fame Caufe, the filling up the Pipe again, and letting the /ine Cold of the Water? ftand two or three Days, in which Time the But this may be conceiv’d without much Wine will recover to be fine and bright to the Difficulty ; for it feems not unreafonable that ye, and quick to the Tafte ; but you mut the fame Cold, which hinders Mu/t from Fer- be fure to draw it off that Bottom foon, and menting, fhould yet accelerate and promote {pend it as faft as you can. the Clarification of Wine after Fermentation: For Claret, in like manner diftempered In the Firft, by giving a Check to the Spirit with a flying Lee, they make ufe of this Arbefore it begins to move and aét upon the tifice. A They take two Pounds of the Powder of crude Mats of Liquor, fo that it cannot in a Yong Time after recover Strength enough to Pebble Stones, baked in an Oven, the work: In the Latter, by keeping in the pure Whites of ten or twelve Eggs, a Handful of and genuine Spirit, otherwife apt to exhale; Bay Salt ; and having beaten them well togeand rendring the flying Lee more prone to fub- ther in two Gallons of the /Vine, they mix fide, and fo making the Wine much fooner them with that in the Cask, and,after two or clear, fine, and potable. ‘Thus much concern- three Days draw off the Wie from the Boting the Ielps of New Wine. tom. The general and principal Remedy for the The fame Pavel] ferves alfo for White-wines preternatural or fickly Commotionsincident to upon the Fret, by the Turbulency and Rifing Wines after their firft Clarification, and tend- of their Lee. , ing to their Impoverifhment or Decay, is To cure Rheniph of its Fretting (to whichit Racking, i. e. drawing them from their Lees is moft prone a little after Msd/ummer, as was into frefh Veffels, before obferved) they feldom ufe any other Which yet being fometimes infufficient to Art but giving it Vent, and covering the preferve them, Vintners find it neceffary to oaken Bung with a Tile or Slate ; from which pour into thema large Quantity of New Milk ; they carefully wipe off the Filth purged from as well to blunt the Shatpnef of the falphure- the Wine by Exhalation ; and after the Com- motion 3 mer Clearnefs and Whitenefs. The fame Effect they produce with a Compofition of Flower-de-Luce Roots and Salt Petre, of each four or five Ounces; the Whites of eight or ten Eggs, and a competent Quantity of commonSalt, mix’d and beaten in the Wine. To amend Claret decay’d in Colour, firft they rack it upon freth Lee, either of 4l- cant or red Bourdeaux Wine; then they take three Pounds of Turu/ole, and fteep it all Night in two or three Gallons of the fame Wine, and having ftrained the Infufion through a Bag, they pour the Tin@ure into the Hogfhead Cfometimes they fuffer it firft to fine itfelf in a little Piece of new Canvas, fprinkle thereon the and’ in Powders of Ni Cloves, Coriander, and Anife-Seeds. §. 'ThisCan- vas theyfire, and let it burn out in the BungHole, fo as the Fume maybe received into the Veffel; and this is faid to be the beft Scent for all ines. To prevent the Foulnefs and Ropinefs of Wines, the Old Romans us'd to mix Sea Watei with their Mu/t. To Curethe Ropine/s of Claret, the Vintners, as well French as Englifh, have many Reme- dies; of which thefe that follow are the moft ufual. Firf, they give the /Vine a Parell, then drawit from the Lee, after the Cle i by that Parell; this done, they infufe Pounds of Turnfole in good Sack all N and the next Day putting the ftra into a Hogfhead of #ine with a {pring Fun- nel, leave it to fine, and after drawit for exa Tile, and fo let it ftand for two or three cellent Wine. Another is this; ‘They make a Lee of. the Days; in which Time the Wine ufually be~ Ashes of Vine Branches, or of Oaken Leaves, comes well coloured and bright. and pourit into the Wine hot, and after ftirSome fufé only the Tin@ure of Turn/ole. ring, leave it to fettle. ‘The Quantity of a Others take half a Bufhel offull ripe E/derBerries, pick them from their Stalks, bruife Quart of Lee to a Pipe of Wine. Athirdis only Spirit of Wine; which, put inthem, andput the ftrained Juice into a Hog~ fhead of difcoloured Claret; and fo make it toa muddyClaret, ferves to the refining it effe@tually and {peedily ; the Proportion being drink brisk, and appear bright. Others, if the Claret be otherwife found, a Pint of Spirit to a Hogthead ; but this is not and the Lee good, over-draw three or four to be ufed in fharp and eager Vines. When White-wines growfoul and tawny, Gallons, then replenifh the Veffel with as much good Red-wine, and roll him upon his they only rack them on a frefh Lee, and give Bed, leaving him reverfed all Night; and them Time to fine. For the mending of Wines that offend in then next Morning they turn him again, fo as but the Bung Hole may be uppermoft, which Tafie, Vintners have few other Correctives, what conduce to Clarification ; nor do they inftopt, they leave the Wine to fine. _ But in all thefe Cafes they obferveto fet deed much need Variety in the Cafe, feeing all fuch newly recoveredines abroach the very Unfavourinefs of Wines whatever proceed from the Dominion next Dayafter they are fined, and to draw their Impurities fet afloat, and or faline Parts of others, their fulphureous them for Sale fpeedily. which Caufes are To corre&t Wines faulty in Confiffence, 7. e. over the finer and {weeter, remov’d chiefly by Precipitation. fach as lumpifo, foul, or ropy, For all Clarification of Liquors may be reerally make ufe of the Powdersof 7, Lime, Chalk, Plafter, Spanifp ferr’d to one of thefe three Caufes ; 1. Separation of the grofler Parts of the Liin’d Marble, Bay Salt, and other eo r from the finer quor Precipitation a caufe which Bodies, like z. The equal Diftribution of the Spirits of the grofs and vifcid Parts of the ime then the Liquor, which always renders Bodies clear afloat: as for Example; For Atrennation of Spanifo Wines that are and untroubled. 3. The refining of the Spirititfelf foul and /umpifh, having firft rack’d them in- Rundlet), and then cover the Bung Hole with y fcented Cask, they make a Parelé L9oS8 J And |
