The spirituous fermentation is essentially necessary to the
clarification, goodness, and perfection of the wine. If the vinous
fermentation has been well conducted, and the wine cellar be not too
cold, a spirituous fermentation will commence in a few days, and
abate in six or twelve days, the time depending on circumstances,
and on the quality and quantity of the wine. The brandy or spirit
assigned should at this time be put to the wine by pouring it in
gently without disturbing the wine. The cask now, if not full, must
be filled up and bunged with a wooden bung covered with a piece of
new canvass larger than the bung. In about a month after the spirit
has been added, the cask will again want filling up; this should be
done with the overplus of the vintage, if not with some other good
wine, and the cask re-bunged very tight. The cask should be pegged
once a month or oftener to see if the wine be clear and not thick,
and as soon as it is fine and bright, it must be racked off its lees.