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1036
Enquire within upon everything
·
Robert Kemp Philp
785
Choose
a
clear
dry
day
in
March
for
bottling.
The
bottles
should
be
champagne
bottles--common
wine
bottles
are
not
strong
enough;
secure
the
corks
in
a
proper
manner
with
wire,
&c.
The
liquor
is
generally
made
up
to
two
or
three
pints
over
the
ten
gallons,
which
is
bottled
for
the
purpose
of
filling
the
cask
as
it
is
wanted.
The
wine
contains
spirit
enough
without
the
addition
of
brandy,
which
spoils
all
wines;
a
proper
fermentation
producing
spirit
enough.
The
way
to
obtain
a
dry
wine
from
these
materials
is
to
keep
the
cask
constantly
filled
up
to
the
bung-hole,
daily
or
every
other
day,
as
long
as
any
fermentation
is
perceptible
by
applying
the
ear
near
to
the
hole;
the
bung
may
then
be
put
in
lightly
for
a
time,
before
finally
fixing
it;
it
may
be
racked
off
on
a
fine
day
in
December,
and
fined
with
isinglass
as
above
directed,
and
bottled
in
March.
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