It is in the first place necessary to consider whether the existing state of fermentation be the original or secondary stage of that process which comes on after the former has ceased for several days, and is indeed the commencement of acetous fermentation. That of the former kind rarely proceeds beyond what is necessary for the perfect decomposition of the saccharine and other parts of the vegetable substances necessary for the production of spirit, unless the liquor be kept too warm, or is too weak, and left exposed to the air after the vinous fermentation is completed. The means to correct these circumstances are sufficiently obvious. The heat for spirituous fermentation should not be above 60 degrees Fahrenheit; when it is much above that point, the liquor passes rapidly through the stage of vinous fermentation, and the acetous immediately commences. When too long-continued fermentation arises from the liquor having been kept in a warm situation, it will be soon checked by bunging, after being removed into a cold place; the addition of a small proportion of spirits of wine or brandy, previously to closing it up, is also proper. A degree of cold, approaching to the freezing point, will check fermentation of whatever kind. Fermentation of this kind cannot be stopped by any chemical agent, except such as would destroy the qualities of the liquor intended to be produced. The secondary stage of fermentation, or the commencement of the acetous, may be stopped by removing the liquor to a cool situation; correcting the acid already formed; and if the liquor contain but little spirit, the addition of a proper proportion of brandy is requisite. The operation of racking is also necessary to preserve liquor in a vinous state, and to render it clear. This process should be performed in a cool place. 260. _To restore pricked British Wines._ Rack the wines down to the lees into another cask, where the lees of good wines are fresh, then put a pint of strong aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt: after which dip a piece of cloth into it, and when a little dry, set on fire with a brimstone match, put it into the bung-hole, and stop it up close. 261. _Another Method._