Fruit of every description, says Mr. Carnell, in his excellent
treatise on wine making, should be gathered in fine weather; those of
the berry kind often appear ripe to the eye before they really are
so, therefore it is requisite to taste them several times in order
to ascertain that they are arrived at the crisis of maturity. If the
fruit be not ripe, the wine will be harsh and hard, and unpleasant to
the palate, and more so to the stomach; it will also take more spirit
and saccharine, and take a longer time to be fit for the table. If
the fruit be too ripe, the wine from it will be faint, low, and
vapid; it will not be strong and generous; it will also require more
trouble, additional spirit, and expense.