the fermentation cannot but be slow and imperfert, but it may be assisted, by warming a part of the must, and pouring it into the vat, till the whole mass acquires a suitable temperature. It should be introduced by the bottom of the vat, and this is effected by a tunnel, having its inferior end closed with a bung, which can be drawn out when it has reached the bottom. The temperature of the cellar should, at the same time, be raised to the 59th degree of Fahrenheit.
It has been observed in Champagne, that grapes gathered in the morning, are longer of commencing to ferment, than those gathered after mid-day, and during sunshine and fogs; moist weather, and slight frosts, are so many causes which contribute to retard fermentation.
The result of some experiments made by Chaptal, are in accord with these observations, and even go to prove, that, when the low temperature of the fluid does not allow of its generating, in regular succession, all the phenomena of fermentation, it is very difficult completely to re-establish them by heat. He diluted a quantity of the extract, or essence of grapes, in water at a temperature seven degrees above the freezing point, and added a quantity of yeast, to assist the fermentation, which commenced quickly enough, when the temperature of the
