| Description | Notes and annotations written in margin, many crossed out. First page has a torn out piece at bottom right.
Transcript of part relating to fermenting of Wine (page 13);
' ....Having now declared what is, according to my Opinion, to be done to preserve Cider, if not it in its originall sweetnesse, yet to let it lose, as little as is possible; I shall fall upon my fifth Assertion; which is, that it is probable, that somewhat like the former Method, may in some degree, mend hard - Apple - Cider, Perry or a drink made of the mixture of Apples and Pears; and not impossible that somewhat of the same nature, may doe good to French Wines also.
First, for French wines, I think that what I have in the beginning of this Discourse declared, as the hint, which first put me upon the Conceipt, that the over-fermenting of Cider, was the cause, that it lost of its originall sweetnesse: vizt. the making of three sorts of Wine of one sort of Grapes, is a testimony, that the first sort of Wine, hath but little of the grosse Lee, and consequently, ferments but little, nor looseth but little of its original sweetnesse, which makes it evident, that the same things will hold in Wine which doth in Cider: But the greater difficulty is, (if I be righly informed) that they use to let the Wine begin to ferment in the Vat, before they put it into the Hogsheads, or other Vessels, and this they doe, that the Husks, and other filth, (which in the way the use, must necessaryly be mingled with the Wine) may rise into a Skum at the top, and to be taken off. Now if they please, as soon as it is pressed to passe the Wine through a Strainer, without expecting any such purgation, and then use after the same method, formerly prescribed for Cider; I doe not at all doubt, but the grosse part of the Lee of the Wine, being thus taken away, there will yet be enough left, to give it a fermentation in the bottles or second Vessel, where it shall be left to stand, in case you have not bottles enough, to put up all the Wine, from which you have thus taken away the grosse Lee.
This Wine I know not whether it will last so long as the other used in the ordinary way, or not, but his I confidently beleive; it will not be so harsh as the same would have been, if it had been used in the ordinary way; and the pleasantnesse of Taste which is not unwholesome is the cheife thing, which I preserve; both in Wine and cider.....' |