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. 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