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Show wi wi Wwi Red Tine, the Hlusks and Stones fhould be in the Fube may be eafily replenifh’d. For put into the Liquor, (which muft be put into want of rightly underftanding this Affair, a a large Vat) where the whole fhould ferment great Quantity of the choiceft Wines of Italy, together five or fix Days; after which the Wine fhould be drawn off and put intolarge and other Countries, have been loft: A great Complaint of this Misfortune I received trom a very curious Gentleman in Italy, whofays; ‘* Such is the Nature of this Country Wines Casks, leaving the Bung-hole open to give Vent to the Air which is generated by the Fer~ mentation. But it muft be remark’d, that after the Wine is prefied out and put into the Vat with the Husks, if it does not ferment in a Day or two at moft, it will be proper to add a little Warmth to the Reom by Fires, h will foon put it into Motion; and for Want ofthis it often happens, where People prefs their Wine, and leave it to ferment in open cold Places, that the Nights being cold, checks the 1 and fo cauies the This Husbandry is much practis’d upon », where they always have Stoves ifes where the Wine is ferney keep Fires every Night aion is cold, while the Wines are fer- apes fhould ir’d, then the Husks of not re n in the Liquor twelve Hours, which will be long ugh to fet it a fermenting. And whenit drawn off and put into other»Veflels, it not remain there above two Days beit is drawn offagain, and this muft be re- peated three or four times, whichwill prevent irs taking any Tincture from the Husks infermenting. When the greateft Fermentation is over, the Wine fhould be drawn off into frefh Casks, in general, (nor are the choicett Chianti’s excepted) that at two Seafons of the Year, viz. the beginning of Fue and September ; the firft when the Grapes are in Flower, and the other when they begin to ripen; fome of the beft Wines are apt to change, (efpecially at the latter Seafon); not that they turn eager, but take a moft unpleafant Tafte, like that of a rotten Vine Leaf, which renders them not only unfit for Drinking, but alfo to make Vinegar of 5 and is called the Settembrine. And what is moft ftrange, is, that one Cask, drawnout of the fame Vat, fhall be infected, and an- other remain perfectly good, and yet both have been kept in the fame Cellar. ‘* As this Change happens not to Wines in Flasks (though that will turn eager) Iam apt to attribute it to fome Fault tnrefilling the Cask, which muift always be kept full; which either by letting alone too long, ull the Decreafe be too great, and the Scumthere naturally is on all Wines, thereby being too muchdilated, is fubjeét to break, or elfe, being broken by refilling the Cask, gives it that vile Tafte. But againft this there is a very ftrong Objection, 7, é. that this Defect feizes the Wine only at “a particular Seafon, viz. September, over which muft be filled within a verylittle of the which if it gets, it will keep Top, but the Bung-hole fhould be left open three Weeks or a Month, to give Vent to the gene Air; and as the Wine fubfides in Years. the Casks, fo they fhould be carefully refilled with Wine of the fame fort 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 whichis naturally produced uponall New Wines fhould be broken thereby, which will mix with the Wine and foul it, caufing it to take an ill Tatte; therefore it would be properto have a Funnel, which fhould have a Plate at the fmall End, boredfull oflittle Holes, that the Wine may pais thro’ in fmall Drops, which will prevent its b After the ime king of the Scum. has remain’d in this State a Month or fix Weeks, it will be neceflary to ftop up the Bung-hole, left, by expofing it too much to the Air, the Wine fhould growflat, and lofe much of its Spirit and Streagth; but it mutt not be quite itopp’d up, but rather dhould have a Pewter or Tin Tube, of about halt an Inch Bore, and two Feet long, placed in the Middle of the Bung-hole. The Ufe of this Tub is to Jet the Air, whichis generated by the J entation of the Wine, pats eff, beaul. $ being ofa rancid Nature wouldfpoik caule t #4 Vine, it it were pent up in the the Cask; and in this Tube there may always remain fome oe a keep the Caskfull, as the Wine thall fubdlide; and, as it thall be neceflary, the Vine good many So the Cafe is worthy the Enquiry of Naturalifts, fince it is evident that moft Wines are more or lefs affected with this Diftemper, during the firft Year after make~ ing. Uponreceiving this Information from Italy, confulted the Reverend Mr. Hales of Ted- dington, who was then making many Experi- ments on fermenting Liquors, and received from him the following curious Solution of the Caufe of this Change in Wine, whichI fent over to my Friend in Italy, who has tried the Experiment, and it has accordingly an{wered his Expectation, in preferving the Wines which was thus managed, perfectly good: He has alfo communicated the Experiment to feveral Vignerons in different Parts of Italy, who are repeating the fame: Which take in Mr. Hales’s Words. ‘© From many Experiments which I made» the laft Summer, I find that all fermented Liquors do generate Air in large Quantities, during the Time of their Fermentation; for, from an Experiment made on twelve Cubick Inches of Malaga Raijins, put into eighteen Cubick Inches of Water the beginning of March, there were 411 Cu- bick Inches of Air generated by the Middle of April; but afterwards, when the Fer- mentation was over, it reforb’d a great Quantity of this Air. And from forty- two Cubick Inches of Me from the Tun s« (which (which had fermented Thirty four Hours before it was put into the Bolt-head) had generated 639 Cubick Inches of Air, from the Beginning of Maivh to the Middle of une, after which it reforbed Thirty two Cubick Inches of Air: From whence it 1s plain that fermented Liquors do generate Wi produced in cool Countries) do feldom keep well; fo by letting them ftand in a cool Place, the Fermentation will be check’d, which is agreeable to the Praétice of the Champagnoife, whokeep their Wines in Winter, in Cellars above Ground; but when the Weather grows warmer in Spring, they then Air, during the Time of their Fermenta- carry them down into their Vaults, where tion, but afterwards they are in an imbi- they are cooler than in the Cellars; and this bing State; which may, perhaps, account Method of removing their Wines from the for the Alteration of the nice Italian Wines s Cellars to the Vaults, and back again into the for Wine, during the firft Year after ma- Cellars, as the Seafons of the Year fhall reking, continues fermenting more or lefs, quire, is found of great Service in preferving during which Time a great Quantity of the Wines in Perfection. For thefe Wines beAir is generated, until the Cold in Septem- ing weak, (when compar’d with thofe prober put a Stop to it; after which it is in an duced in more Southern Countries) have not imbibing State. Now the Air thus gene- Body enough to maintain them, if they are rated is of a rancid Nature (as the Grotto permitted to ferment all the fucceeding Sumdel Cano) and will kill a living Animal if mer, which the Heat of the Seafon will proputintoit. So that if, during the Fermen- mote where the Wine is expos’d to its Influtation of the Wine, there are two Quarts ence ; andthis furely muft be worth the Tryal of this rancid Air generated, whichis clofely by thofe who do make Wine in this Country, pent up in the upper Part of the Vefiel, finceit is the Praétice of the Northern Countries, when the Cold fhall ftop the Fermentation, which is the moft proper for our Imitation, and the Wine by abforbing this Air, becomes not that of the more Southern. But after the Wine has pafs’d its Fermentafoul, and acquires this rancid Tafte; to prevent Which I would propofe the following tion in the Vat, and is drawn off into the Casks, it willrequire fomething to feed upon, Experiment. <¢ Suppofe the Weftel 4 filled fo that you fhould always preferve a few Branches of the beft Grapes, which may be this Veflel 5, I would have a Glafs Tube of two Feet long, and about two Inches Bore, fix’d hung up in a Room for that purpofe, until with Wine, in the Bung-hole of iy () () J d, fo << with a Pewter Socket clofely cemente on the «¢ as that there may be no Vacuities be an«¢ Sides, and into this Tube fhould other of about half an Inch Bore, clofely be fixed; the lower Tube fhould always kept about half full of Wine, up to X, which will fupply the Vefiel, as the Wine therein fhall fublide, fo that there will be no Room left in the upper Part of the Veffel to contain generated Air, which will pafs off thro’ the upper fmali Tube, which mutt be always left open for this purpofes and the Tube being {mall, there will beno danger of letting in too much Air to the Wine. <¢ Asthe Wine in the lower Tube fhall fub- fide, it may berefilled by introducing a fender Funnelthro’ the fmall Tube, down to the Scum upon the Surface of the Wine in the larger Tube, fo as to preventits being bro- there be Occafion for them, when they fhould be pick’d off the Stalks, and two or three good Handfuls put into each Cask, ‘according to their feveral Sizes: For want of this many times People make ufe of other things, which are by no meansfo properfor this Purpofe. The Vignerons of different Countries do alfo put various Sorts of Herbsinto the Vat, when the Wine is fermenting to. give it different Flavours. Thofe of Provence make ufe of Sweet Marjoram, Balm, and other Sorts of Aromatick Herbs; and upon the Rbine they always put fome Handfuls of a peculiar Kind of Clary into the Vats, from whencearifes the different Flavours we obferve in Wines, which, it’s probable, were made in the fame manner, and from the fame Sort of Grapes. How far this might be thought worth practifing in Exgland, a few Experiments would inform us5 though it is to be queftion’d, whether thefe Herbs do mend the Wine, becaufe it feems to obtain amongft the Vignerons, purely to alter the Flavour of their Wines, in order to render ken, by the Wine falling too violently upon them agreeable to the Palate of their particuit. This Experiment being tried with Glafs lar Cuftomers. But however this be, it is yet Tubes, will give an Opportunity to obferve certain, that there is fome Art ufed to alter what Impreffion the different States of the the Flavour of the Wine, in moft of the difAir hasupon the Wine, by its rifing orfalling ferent Wine Countries of France, for it is the in the Tubes; and if it fucceeds, it may fame Sort of Grape, which the Curious do albe_afterwards done by wooden or metal ways plant in Orleans, Champaign, Burgundy of Tubes, which will not be in danger and Bourdeaux , and how different thefe Wines * breaking. are in their Flavour and Quality, every one This cuzious Experiment having fucceeded whois acquainted with them, well knows; and where-ever it has yet been tried, will be of this Difference can never be effected by the great Service in the Management of Wines, Situation of the Places, fince there is no very taken be to Hints ufeful many there being great Difference in the Heat of thofe Counfrom it, particularly with regard to ferment- tries; nor do I believe their different Ways of too Wines that find we fince for Wines; ine making the Wine can alter their Flavour fo long fermented, (efpecially thofe which are 9.T much, |