The first thing to be done is to place the guard against the
tap-hole, to prevent the husks escaping at the time the must or
extract is drawn off. When all the fruit is in the vat the water
should be added, and the contents stirred with the vat-staff,
and left to macerate until the next day, when sugar, tartar, &c.
diluted with some of the liquor, is to be put into the vat, and the
whole again stirred up. The place where the vat is situated should
have a free circulation of air, and a temperature of not less than
58 degrees. If the vinous fermentation do not take place, in a
reasonable time, the contents must be often stirred, and the place
made warmer.