To Flavor Wine
When the vinous fermentation is about half-over, the flavoring ingredients are to be put into the vat and well stirred into the contents. If almonds form a component part, they are first to be beaten to a paste and mixed with a pint or two of the must. Nutmegs, cinnamon, ginger, seeds, etc., should, before they are put into the vat, be reduced to powder, and mixed with some of the must.