When it is off and quite down, bung it up for three days, then rack it, and you’ll find part of its body gone off by the strong fermentation.  To remedy this, you must lay a fresh body on it in proportion to the degree to which it hath been lower’d by the above process; always having special care not to alter flavour.  And this must be done with clarified sugar; for no fluid body will agree with it but what will make it thinner, or confer its own taste; therefore the following is the best manner.

To lay a fresh body on the WINES.

Take three quarters of a hundred of brown sugar, and put into your copper, then put a gallon of lime water to it, to keep it from burning.  Keep stirring it about ’till it boils; then take three eggs and mash all together with the Shells, which put to the sugar.  Stir it about, and as the scum or filth arise take it off.  When quite clean put it into your can, and let it stand ’till it is cold before you use it.  Then break it with the whisk by degrees, with about ten gallons of the wine, and apply it to the pipe.  Work it with your paddle for half an hour; then put one quart of stum forcing to it, which will unite their bodies, and likewise make it fine and bright.  You must keep it bung’d very close.

To cure RAISIN WINES that are cloudy.

These wines, if they take a chill, are affected in the same manner with Port-wines.  Like them they will be cloudy, and will have a floating lee in them, which by shaking in a glass will rise in clouds.

If any thing be apply’d to it cold, it will strike a greater chill upon it, and change its true colour to a pale or deep blue one; to prevent which, and take off the chill, you must,

For a Pipe,

Take one gallon of lac and one ounce of isinglass broke in small pieces, three pounds of alabaster, two ounces of sweet spirit of nitre; boil them together for five or six minutes; Stir them and apply to the pipe as hot as possible.  Stir it well in the pipe with your paddle, and in about two hours after, bung it close up.  Let it lay five or six days, and you’ll find it quite fine and bright.

This will make it a little flat, to remedy which you must rack it clean from it’s bottoms, and throw a quart of stum forcing to it.

To colour RAISIN WINES.

Wine made of raisins of the sun is always of the colour of rhenish, which is almost white.  Very often that which is made of malaga’s (especially if the fruit be but indifferent) will not hold its colour, but must have a colour laid on it.

The right colour of raisin wine is the colour of mountain.  You must take care that your wine has not a great bottom in it; for if it has, ’twill be longer before it falls fine.

In order to lay a mountain colour on your wine, you must take three or four pounds of brown sugar, according to the quantity of wine you want to colour.  Put it in an iron pan or iron ladle, set it over the fire, and keep stirring it about.  Let it burn in this manner ’till it is quite black and bitter, which will be in about half an hour.