Again, some will not ferment as they ought to do, and then
they must be set in warmer places, which will raise the ferment.
In very bad Years we may help our Wines with a small quantity of Sugar,
perhaps a Pound to a Gallon of Juice, to boil together; but whether we add
Sugar or no, we must be sure to take the Scum off the Wines as it rises
when they are boiling.
In the colder Climates, we ought not to press the Grapes so close as they
do in the hot Countries, because in the colder parts of the World, and in
places the most remote from the Sun, the Skins of the Grapes are much
thicker, and carry a Sourness in them which should not be too much press'd
to mix with the richer part of the Grape; but in the hotter Climes, the
Skins of the Grapes are thin, and the Sourness rectify'd by the Sun, and
will bear pressing without injuring the finer Juices.
There is one thing which I shall mention with regard to the Endeavours that
have been used to make Wine in the Island of _St. Helena_; a Place so
situate, that it lies as a resting-place between these Northern Parts, and
the _East-Indies_, and so remote from other places, that could there be
good Wine made there, it would be of great help and assistance to the Ships
that sail that way: But I am informed by a curious Gentleman, who has had
many good Accounts of that Place, that the Vines which have been planted
there, are of such sorts, as bring the Grapes ripe and rotten on one side
of the Bunch, and green on the other at the same time, which surely can
never make good Wine.
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