1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

47

WINE.

ing with the hand is to be preferred; if shaken, protect them from bruising by thick inats, or other suitable material. 2d. In grinding, reduce the whole fruit– skin and seeds-to a unifonn pulp. 3d. Allow the pumice, or bruised inass, to remain from two to eight days, according to the state of the weather,-if warm for a shorter period, if cold for a longer period,-agitating the mass every day until put to the press. 4th. If there is a deficiency of the saccharine principle, add sugn,r before fermentation, or alcohol after fermentation. 5th. Let the liquor remain a few days after being strained through a sieve, taking off the scum as it rises, then racked in casks, and placed in a cool cellar; or let it be a few hours after the pressing, placed in a cool cellar in strong, tight, sweet casks, and, after the pulp has all overflown, drive the bung close, and seal, leaving a vent, the spile only to be drawn when necessary to prevent bursting.

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