Occupations > British wine-maker, and domestic brewer

UNRIPE GOOSEBERRIES.
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amount to half a gallon, or a little more, be kept
to fill up the casks; and this, for the first three
days, should be done every three hours. A dish
ought to be placed under each cask to receive the
scum which the wine throws out during fermenta¬
tion. There will always be a portion of fine
which ought not to be thrown away, but kept for
filling up the casks. A sample of the wine should
be taken out every third day for examination by
the saccharometer.
To ensure perfect success in the manufacture of
this wine, we cannot be too careful and strict in
repeating the examination of the liquid during the
whole process of fermentation. The latter ought
to go on with as great regularity as possible; and
should it either go on too rapidly or too slowly,
means must be adopted to retard or to accelerate
it accordingly. If it proceeds too rapidly, rack¬
ing must be had recourse to, by which means the
wine is separated from the lees where the ferment¬
ing matter is present in the greatest abundance.
If it proceeds too slowly, the point is to agitate
the whole contents of the casks, which may easily
be done by employing a wooden stirrer. The
French effect this by bunging up their casks and
rolling them to and fro.
Now I have brought the reader so far, I think
it advisable to record here the method employed
on the continent by the makers of that class of