When you cleanse, do it by a Cock from your Tun, placed six Inches from
the Bottom, to the end that most of the Sediment may be left behind, which
may be thrown on your Malt to mend your Small Beer.

When your Drink is Tunn'd, fill your Vessel full, let it work at the
Bung-hole, and have a reserve in a small Cask to fill it up, and don't put
any of the Drink which will be under the Yeast after it is work'd over
into your Vessels, but put it by itself in another Cask, for it will not
be so good as your other in the Cask.

This done, you must wait for the finishing of the fermentation, then stop
it close, and let it stand till the Spring, for Brewing ought to be done
in the Month of _October_, that it may have time to settle and digest all
the Winter Season.

In the Spring you must unstop your Vent-hole and thereby see whether your
Drink doth ferment or not, for as soon as the warm Weather comes, your
Drink will have another fermentation, which when it is over, let it be
again well stopped and stand till _September_ or longer, and then Peg it;
and if you find it pretty fine, the Hop well rotted and of a good pleasant
taste for drinking.

Then and not before draw out a Gallon of it, put to it two Ounces of
Ising-glass cut small and well beaten to melt, stirring it often and whip
it with a Wisk till the Ising-glass be melted, then strain it and put it
into your Vessel, stirring it well together, stop the Bung slightly, for
this will cause a new and small fermentation, when that is over stop it
close, leaving only a Vent-hole a little stopp'd, let it stand, and in ten
Days or a little more, it will be transparently fine, and you may drink of
it out of the Vessel till two parts in three be drawn, then Bottle the