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The
best
method
of
making
these
wines
is
to
boil
the
ingredients,
and
ferment
with
yeast.
Boihng
makes
the
wine
more
soft
and
mellow.
Some,
however,
mix
the
juice,
or
juice
and
fruit,
with
sugar
and
water
un-
boiled,
and
leave
the
ingredients
to
ferment
spontaneously.
Your
fruit
should
always
be
prime,
and
gathered
dry,
and
picked
clean
from
stalks,
etc.
The
lees
of
wine
are
valu-
able
for
distillation,
or
making
vinegar.
When
wine
is
put
in
the
cask
the
fermenta-
tion
will
be
renewed. Clear
away
the
yeast
as
it
rises,
and
fill
up
with
wine,
for
which
purpose
a
small
quantity
should
be
reserved.
If
brandy
is
to
be
added,
it
must
be
when
the
fermentation
has
nearly
subsided,
that
is,
when
no
more
yeast
is
thrown
up
at the
bung-hole,
and
when
the
hissing
noise
is
not
very
perceptible;
then
mix
a
quart
of
brandy
with
a
pound
of
honey,
pour
into
the
cask,
and
paste
stiff
brown
paper
over