The Vintage by E.F. Benson — Read

When Constantine looked at one of the casks of fermenting wine on the fourth day, he saw that the crust of skins, stalks, and stones had risen to within six inches of the top, like coffee on the boil, and was thickly covered with a pink, sour-smelling froth. The fermentation was at its height, and it was time to mix up the crust with the fluid again to excite it even further. In one cask, into which the ripest fruit from the more sun-baked corner of the vineyard had been put, this crust had risen even higher, and threatened to overflow. The ordinary custom in Greece at this time was for a naked man to get into the cask and stir it up again, a remnant, no doubt, of some now insignificant superstition; but Constantine, though he still put the grapes of one vine in a bowl for the birds to eat, did not think it necessary to make this further concession, but only stirred up the frothing mass with an instrument like a wooden pavier.

The crust was already growing thick and compacted, and it was ten minutes' work to get it thoroughly mixed up again with the fluid in each case, and from the seething, bubbling surface there rose thickly the sour fumes of the decomposing matter, heavily laden with carbonic-acid gas. One cask leaked slightly round the tap at the bottom and was dripping on the floor. A little red stream had trickled down to the edge of the veranda, and he noticed that it was full of small bubbles, like water that had stood in the sun, showing that the fermentation was not yet over. He caulked this up with a lump of resin, and then moved all the casks out of the shade for an hour or two, so that the heat might hasten the second fermentation, which naturally was slower and less violent than the first. The cask and a half of fine wine, however, he did not touch; there it was better that the fermentation should go on slowly and naturally.