Considering the uncertainty of Seasons, and that every sort of Grape will not always ripen without Art, it will be necessary to contrive how that Defect may be amended. The Richness of Wine depends upon the Ripeness of the Grapes; and therefore when Grapes have not had the advantage of a favourable Season to ripen, the Liquor press'd from the Grapes, may be amended by boiling; for this extraordinary Heat will correct the Juice, by evaporating the two great quantity of watery parts. This Method, however ripe the Grapes were among the ancient _Greeks_ and _Romans,_ was frequently, if not always practised; and is practised in those more Southern Climes, why is it not as reasonable in ours? But that this is not now practised any where in _Europe,_ is no reason why Wines may not be the better for it. I suppose the only reason why it is not now practised, is, because it would be an Expence and Trouble, more than the Masters of Vineyards have usually been at; and so long as they can sell their Wines at a constant Price, they do not care to go out of the way; but in a bad Season there is no doubt but even the Wines in _France_ might be meliorated by boiling: As in the Instance of the _Frontiniack_ Grapes, that are sour and unripe, and without Flavour, yet, by boiling or baking, they will gain the high Flavour that is found in them when they are well-ripen'd, by the Sun; but in baking or boiling unripe Grapes in the Skins, one must expect that the sourness of the Skins will communicate a sourness to the juices enclosed; but the Juices being press'd and boil'd, will ripen and become pleasant. In my _New Improvements of Planting and Gardening,_ I have given large Directions for making of Wine of Grapes, and in this, have also given variety of Receipts for making of Wines of Fruits of our own growth; from whence we may learn the Use of boiling Juices of Fruits, and what will require fermenting by Yeast, and what do not. You will find that such Wines as are boiled with Sugar, are to be fermented with Yeast; and such as have Raisins for their foundation, will ferment in some measure of themselves. And especially observe, that while any Liquor is fermenting, the Vessel it is enclosed in must be kept open till it has quite done working; for if we should stop it up before that Action is over, it will certainly burst the Vessel; or if it has room enough, will turn sour, and be always thick and troubled. Again, all Wines, and other Liquors, must be stopt close as soon as they have done working, or else the Liquors will grow flat and dead. Some Wines will ferment six Weeks or two Months after they are in the Vessel, as one may know by the hissing noise which they make; but when that is done, then the ferment is over, and they should be closed up. But some Wines will ferment much longer than two Months, and then it is a sign that they stand too hot; then they must be put in a cooler place, or the outside