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Show wi W i wi tate and diftin&t from a fuperfluous and copious Aquofity, appears both 4 priori and 4 pofteriori. fuch a Load, remains more penetrating and active. And hence alfo the Difficulty of condenfing 2. For firft, *tis rational to conceive, that a Matterconfifting of a Collection of faline, Wines by Percolation is increas’d, as this fub- flimy and unctuous Parts, brought into one Mais, fhould have a groffer Confiftence than pure and fimple Water. g. And next; this Grofihefs of the proper and effential Particles of Wine manifefts ittelf io the Eye, 1. In thofe Difeafes of Wine, wherein they become vifcous and ropy, when they not only lofe their Tranfparency, but may be drawn out dnd extended like a Mucus; and do not, upon pouring out, then fall in Drops, but run downin long ropy Strings. 2. It appears again to the Eye, in Vinegar quors, efpecially in point of Confiftence ; and therefore fome faint or imperfect Imitation of our Method may be had by means of fuch Paper Filtres, or ether common Strainers. tile fpirituous Part pafles the Strainer along with the Water. A contrary Difficulty attends the Ufe of a clofe Strainer, arifing from the grofs, mucilae perfect State, ginous Particles, either accidentally interfpers’d in the Wine, or cleaving to this and other fermented Liquors, but efpecially Malt Drinks 5 for thefe vifcous, tenacious and clammy Particles prefently clog and ftop the Pores of the Strainer, and by that means hinderthethinner and more watery Particles from getting away, and the natural Tenacity or Clamminefs of Liquors prepar’d from Malt, Honey, andthe and deeper in Colour; lefs fluid, lefs thin, vented, yet in fo tedious an Operation fome prejudicial fermentative Operation would, in all Probability, happen. And after all, there would ftill remain a Queftion, as to the Matter to be ufed to the Strainer; which they, who have never made any Experiment that way, might little dream of. For as the common Filters or Strainers are generally made of Paper, Linen, or fome kind of Cloth, all thefe readily communicate and imprefs a foreign difagreeable Tafte to the Li- Malt Liquors, which being concentrated in our manner, tafte full and thick, almoft like Oil in the Mouth, and pour out like that, or a thin Syrup, being at the fame time alfo heighten’d or concentrated in Colour. From the preceding Phenomena it fhould feem natural, that thefe different Parts of Wine, which vary fo much in Confiftence and Tenuity of Matter, might be feparated from each other by a commodious Percolation: fo that the aqueous Parts, which appear the fineft, fhould run through the Pores of a proper Strainer, and leave the groffer behind. But the. Practice hereofis cloce’d with ocreat = oD Difficulties: For, a Firft, Thofe thin Liquors which have a manifeft and copious Saltnefs, as Wine has, are either fo attenuated, and their grofs Part, however thick, in comparifon of Water, is yet fo fubtile and penetrating in itfelf, as at the fame time to pafs the Pores of any ordinary Strainer ; at leaft, fuch Liquors will, along with their Aqueous, tranfmit the fineft and moft delicate of al} their Parts, and leave the more fluggifh, the truly groffer, or thofe moft tending to Ropinefs, behind. quor, efpecially to Wine, if intended for Con- denfation in this manner. And it may feem furprifing, that even 2 momentaneous Paflage of condenfed /ine thro’ the cleaneft Linen, will give it a remarkable and very difagreeable Tafte of the Bag, that fhall continue for many Months. This happens in a much greater Degree to condens’d Wine, after the fame manner as the higheft reétify’d Spirit or Alcohal of Winewill, in many Cafes, perform a Solution immenfely quicker and more powerful thanfuch a phlegmy Spirit, tho’ mix’d but with a tenth Proportion of Water: For fo our concentrated, or, as we may call it, rectified Wine, being freed from its fuperAuous Phlegm, has a more powerful, more immediate, and more intimate Effect upon the Parts of the Cloth, and other Bodies, Bis muft alfo be obferv’d, that moft kinds of by means of the Concentrationof its fpirituous Wine, befides their genuine, fubftantial, rich, and effential Part, have conftantly join’d with them fome foreign, fuperfluous, and prevailing gummy or mucilaginous Matter; which the more it invifcates the nobler Part, the thicker and grofler it actually becomes; whilft the other finer Portion, which is not cloge’d with andfaline Parts, than when its Efficacy is weak- en’d by being diluted with Water. This Method, however, by . Percolation, tho’ no way fufficient to free the Wineof all its fuperfluous Water, Expedient of all is, to perform the Operation with a large Quantity of Wine, as that of may yet be of- fome {mall Service, if apply’d with due Regard to the Difference there is between fermented Liquors 2 By this Method, there freezes about on¢ Third of the whole Liquor, andis properly the more pure aqueous Part thereof; infomuch, that when all the vinous Fluid is pour’d of, to be again expos’d to a farther Concentration, the Ice remaining behind, upon this firit emptying, being fet to thaw gently in a warm Place, diffolves into a perfectly aqueous Fluid, retaining only a light Scent, but extremely little of the Tafte and Colour of the Wine. If the Wine now once concentrated, fhould by longer Continuance in the freezing Cold, be again congeal’d to the utmoft (unlefs the Cold were very fevere indeed), and then again But all thefe, and the like Attempts are trifling andufelefs in Comparifon of our eafy, expeditious, and perfect manner of effecting the Thing: To which we next proceed. finer Parts of them, exhale, and leave the remaining Wine flat and thicker and higher Confiftence. 4. Laftly, this is ftill more evident in Subftance down without the Glafs, it will, in an imperfeét manner, draw away the Water from the Wine. Having fhewn above what effect the Motion of Heat and the Aétion of Fire have upon all fermented Liquors, and efpecially upon the fuperfluous every refpect of a nor the vinous Wine, whilft the other End hangs a great way Of the Method of condenfing Wines, and other faline, fpirituous Liquors by Coup. Aquofity; for here it appears much denfér vapid: Orif this Inconvenience could bepre- lefs tranfparent, “and in a long, thick Woollen String be firft foak’d in Water, and then one End of it plung’d into like, communicates, in the manner of a Muci- mucilaginous and tough, fo free from its diffolve, mix’d atnong it be congealable : But the beft feveral Gallons, where the utmoft Exaétnefs trick, with a Piece of Lift, when dexteroufly or Prevention of all Wafte need not be fo perform’d, might be of fome Service: For if much regarded. as fometimes to afford a denfe Skin, like Leather; which cannot well be fuppos’d to a may cy And in this View, that common Tavern- lage, fuch a Ropinefs, even to the fuperfluous Water, and diffufes and expands itfelf fo much therein, that the Wateritfelf is thereby thicken’d, proceed from the Water, but from the more and render’d muchlefs apt to flow. proper and effential Parts of the Wine it was A third Difficulty attends this Method by made of. Percolation, viz. that altho’ it were poffible 3. But becaufe thefe Infpiffations may poi- to make the Separation, yet the Work would fibly be attributed to fome fupernatural Dif- proceed fo flow, that the more fubtile, not fo order of the Wine, we may add, That our Me- ftriétly inflammable as fine, brisk, volatile, thod of Concentration exhibits this Groffnefs of and {piritous Parts, which give the pungent Parts to the Eye, whilft the Wine remains in Tafte and Odour, might, in the mean time, grown mothery, wi and moredirectly upon thofe of Wine ; and how muchthey contribute to diffolve the intimate Union of vinous Fluids, and change their whole Nature, which confifts in that Union and Connexion ; we pafs on to the Confideration of Cold, which being oppofite to Heat, may be fuppos’d to have different Effects, or at leaft fuch as better fuit the préfent Purpofe. be drain’d fromthe Ice, there foon after falls to the Bottom of the Glafsit is pour’dinto, a grofs, white’and fhining Powder or Tartar 5 and even the icy Part remaining behind, depofites a little more of this Powder, after thawing : and again, the fame vinous concentrated Matter does the fame upon ftanding a few Days or Hours; but the more of it, as the Wine was auftere or genuine, neat and unadulterated with Sugar, Brandy, orthe like. The Ice of the fecond Operation differs in no refpect fromthat ofthe firft, provided the If any kind of Wine, but rather fuch as has vinous Matter be perfectly drain’d away from never been adulterated, be, in a confiderable it before the Ice is fet to melt; whereby it Quantity, as that of a Gallon or more, expos’d runs into the very fame kind of Phlegm, extoafufficient Degree of Cold in frofty Weather, cepting only when the Winewas les fpirituous, or in any Place where the Ice continues all the that it taftes a little more faline than the Water Year, and fo be brought to freeze; the fu- feparated by the firft Operation. The Part which has efcaped being frozen perfluous Water contain’din the Wine will be turn’d to Ice, andleave the proper and truly in both Operations, is a real concentrated effential Part unfrozen, unlefs the Degree of Wine, as appears by its Colour, Confiftence, Cold fhould be very intenfe, or the Wine but Tafte and Smell: For it has now all thofe weak and poor. Properties in a greater Degree, and a much 3. When the Froft is moderate, the Expe- narrower Space, than whenfo largely diluted riment has no Difficulty, becaufe in that Cafe not above athird or fourth Part of the fuperfluous Waterwill be froze in a whole Night; but if the Cold be very intenfe, the beft Way is, at the End of a few Hours, with a fuperfluous Watet; and therefore becomes a much nobler and richer ize, than without fuch a Contrivance could poflibly be procuted: For as by this means two third when atolerable Parts of Phlegm are taken away, in the better Quantity of Ice is form’d, to pour out the re- maining Liquor,-and expofe it to freeze afrefh by itfelf. And, 1. Becaufe when the Quantity of Ice grows Sort of Wine, or three Fourths in the weaker; what remains, muft needs become highly rich andfaturate. This Operation, though it be perfect in large, more of the concentrated Wine will be Wine, does not fucceed altogether fo well in apt to hang andlodge in it. 2. Becaufe it would otherwife require a longer time to drain away fromthe Ice. If the Veffel that thus by degrees receives the feveral Parcels of condens’d Wine, be fuffer’d to ftand in the cold freezing Place where rich Malt Liquors. Thus for Example; Having by feveral Condenfations reduceda full Gallon offtrong Malt Liquor to the Quantity of a Pint anda the Operation is perform’d, the Quantity lying thin, in pouring out, or otherwife, will be very apt to freeze anew ; andifit be fet ina warm Place, fome of this aqueous Part thaws again, and fo weakens the rett. The condens’d Wine therefore fhould be emptied in fome Place of a moderate Temper, as to Cold and Heat, where neither the Ice half ; the Ice feparated from it in the firft Concentration, refolved intoa Liquor, fomewhat of the Colour and Tatte of fmall Beer; andthat obtain’dat laft might have almoft pafs’d for {mall Beer, tho’ a flafhy, watery Tafte manifeftly predominated in it: But the Part that remain’d uncongealed was extreamly rich, and for Confiftence and Tafte, far exceeded the famous double Brunfwick Mom. 9 U |