Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/189

 liquid was raised to the 64th degree of Fahrenheit, but very soon ceased.

An equal quantity of extract diluted, and kept at the temperature of during two days previous to the leaven being added, underwent a more regular and complete, fermentation.

From what has been said, the following conclusions may be drawn:—

1st. That the grapes should be gathered in the heat, and the vintage not commenced till the rays of the sun have dissipated the dews of the night, and warmed the vine.

2d. That the quantity necessary to charge a vat, should be gathered in the shortest possible time.

3d. That, if the grapes are gathered in different states of the atmosphere, it is advantageous to put them in a warm place, or expose them to the sun's rays, till the whole mass takes an uniform temperature.

4th. That the temperature of the must ought, at least, to be 59° of Fahrenheit, and, when below that rate of temperature, should be brought to it by artificial heat.

5th. That the temperature of the cellar, should be at least 59 degrees, and uniform.

6th. That it is advantageous to place planks over the vats, on which cloths may be spread