This is not only a very
Pleasant, but a very Wholesome Wine.
This Month is esteemed one of the principal Seasons for brewing of Malt
Liquors for long keeping; the Reason is, because the Air at this time of
the Year is temperate, and contributes to the good Working or Fermenting
the Drink, which chiefly promotes its Preservation and good Keeping: for
very cold Weather prevents the free Fermentation or Working of Liquors, as
well as very hot Weather; so that if we brew in very cold Weather, unless
we use some Means to warm the Cellar while new Drink is Working, it will
never clear itself as it ought to do; and the same Misfortune will it lie
under, if in very hot Weather the Cellar is not put in a temperate state,
the Consequence of which will be, that such Drink will be Muddy and Sour,
and, perhaps, never recover; or if it does, perhaps not under two or three
Years. Again, such Misfortunes are often owing to the badness of the
Cellars; for where they are dug in springy Ground, or are subject to Wet in
the Winter, then the Drink will chill, and grow flat and dead. But where
Cellars are of this sort, it is adviseable to make your great Brewings in
this Month rather than in _October_; for you may keep such Cellars
temperate in Summer, but cannot warm them in Winter, and so your Drink
brew'd in _March_ will have due time to settle and adjust itself before the
Cold can do it any great harm.
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