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Updated: May 19, 2025
The fermentation continues for twelve, fifteen, or twenty days, according to the strength and vigour of the grape. In about a month, the wine is fit for drinking. When the grapes are of a bad, meagre kind, the wine dealers mix the juice with pigeons'-dung or quick-lime, in order to give it a spirit which nature has denied: but this is a very mischievous adulteration.
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