In my _New Improvements of Planting and Gardening,_ I have given
large Directions for making of Wine of Grapes, and in this, have also given
variety of Receipts for making of Wines of Fruits of our own growth; from
whence we may learn the Use of boiling Juices of Fruits, and what will
require fermenting by Yeast, and what do not. You will find that such Wines
as are boiled with Sugar, are to be fermented with Yeast; and such as have
Raisins for their foundation, will ferment in some measure of themselves.
And especially observe, that while any Liquor is fermenting, the Vessel it
is enclosed in must be kept open till it has quite done working; for if we
should stop it up before that Action is over, it will certainly burst the
Vessel; or if it has room enough, will turn sour, and be always thick and
troubled. Again, all Wines, and other Liquors, must be stopt close as soon
as they have done working, or else the Liquors will grow flat and dead.
Some Wines will ferment six Weeks or two Months after they are in the
Vessel, as one may know by the hissing noise which they make; but when that
is done, then the ferment is over, and they should be closed up. But some
Wines will ferment much longer than two Months, and then it is a sign that
they stand too hot; then they must be put in a cooler place, or the outside
of the Vessel frequently cool'd or refresh'd with Water, which will stop
the ferment.
Pages:
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168