Fermenting

The wine is fermenting.

As soon as the liquor is in the hogshead, the yeast, or fermenting principle, is put into it, stirred for some moments, and then left to itself. A liquor as rich as the above described ferments with force, and runs with rapidity through all the periods of fermentation. It is fit to distil as soon as that tumultuous state has subsided and the liquor is calm.

The must is fermenting in the open barrel.