of the vat, and delays, for a long time, its completion; there are thus advantages and inconveniences on either hand.
In general, the best results are obtained by covering the vat with cloths, which can be stretched on planks, placed across its mouth. By this arrangement, all communication with the air is not interrupted, and consequently the fermentation not impeded. The danger of explosion, from opposing an invincible obstacle to the volatilization of the gas, is also avoided; while the advantages are obtained, of regulating the fermentation, and rendering its march more equal; of maintaining a more elevated temperature, and, at the same time, preventing the escape of alcohol, and the acetification of the husks and scum which form the head of the vat; of the fermentation from all variation in the atmosphere, and of preserving the perfume or bouquet, which, in some wines, is the most valuable property they possess
Experience has already proved the excellence of this method, that it contributes powerfully to the obtaining of a good fermentation, and that, whenever it has been used, it has been attended with the best effects, while it is easily put in practice, and at a very trifling expense.
