American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1826-04-25
From the National Journal
ON THE CULTIVATION OF THE VINE.
No. ".
ON MAKIJVG WINE.

/
tce IN making wine. -
AS soon as the grapes ripe have them gathered by
cutting the ripe clusters off, With scissors or
and after they brought to where thew are TO be mann,
facted all the green and grapes are carefully pick
ca Oh ana have sometimes had the ripe grapes
PICKED OF the stems and bruised, and have sometimes
bruised them in the clusters that is with the stems The
wine made in the first more delicate and Is rene
rally preferred by the ladies' and by some genemen-
nat made by bruisng the clusters has little rouphness
IN IT, and some gentlemen give it the preference
When the grapes are Bruised strain small quantity of
juice from them in order to ascertain its specific gravity
so as 10 know what quantity Of sugar add the gallon
OF must MY manner Of doing this, will explain fu-
tre number The brusng of the grapes is done with
aiet or beee III trough, taking crack or
break the seeds then put them into hogshead, with
one head out and cover with blanket and boards They
are then suffered to stand from twelve to twentyfour
thrysx or foryeight hours. according the tenpera.
ture OF the weather. and the hardness the pulp M ANY,
to dissolve the pulp and colorng tie skin Of
the grape AS that the pulp is dissolved and
W s e skins ana seeds OF the grape (Which rise to the top
OF the Hud begin TO fall in separate from the sides Of
the hogshead draw the wine from hole made within an
inch OF the bottom of the cask: and letting pass through
hair sieve, it will off pretty clear. then add the
sugar necessary and into cask that has been m
gated with sulphur match, and bung it up tight. The
cask IS then put into the cellar and hole bored in it with
saii 6imDIet near the bung, and stopped with peg
such manner as to allow air escape, keep the
cask from bursting In five six weeks drive the peg
IN tight, and leave so until the month of December;
when in clear cold day rack off the wire into clean
welseasoned cask fumgated before few day AFTER
(say eight tenn examine the wine, and if it is no, per.
fect ne and bright, Introduce firing into the casks
and IN the month of March following again rack it off in
10 clean cask umgated as before will smaller match
when. even III fine and bright generally add filming
OF milk, about pint to barrel In the of month
AFTER Cor may be suffered to stand longer the ene may
be bottled But must be bottled unless it is perfect
fine and bright and all the lees ard mucage be separa-
ted from it, for if is not, may ferment in the bottle.
and become vinegar, which once experienced.
When the wine is examined in December, decant or
lack OIL is to- sweet 70 the taste, the to mend it
s TO stir up the lees brsky and then let it stand for one
two or three months when is probable that all the sweet
principle will be decomposed, and the wine will have be.
come drybut should this be the case, the month
Of March, rack it off carefully above mentioned and in
and may be bottled. But if it is preferred keep in
wood. should be again racked off in the manner,
and the lees or mucage properly separated from the
TO have the wine rich and sweet must be racked or de.
caned before all the sugar principle decompo-
sed into well tnmigated cask, and fl ed; and in short
time AFTER that is, it is ne BEFORE it
must be again racked off, decanted into cask prepared
in the manner and again fined; for If there is suf
fclency of the sweet principle Chat sugar) give il
body, it is perfectly at the command Of he operator to
have sweet dry wne-and there no danger of its be.
coming vinegar, if properly racked or decaned
have here given my mode or manner of making wine
briefly as COULD and without troubling the reader with
hard words or technical phrases and to fernentaon
where there is tartar sugar. and mucage, and sufficient
temperature, it will take place. and SO on its way. IF
the sweet principle is deficient, it will generally run at
into the acetous fermentation and become vinegar
On the other hand il there sfciency of sugar. there
is very little danger of the wine turning into vinegar the
first
boghttha wine could not be kept for any length
of time without adding brandy it But am now sats-
fed much better add sugar the mast and carry on
the fermentation until decomposed and become alcohol
1t will then be homogeneous liquor, alone; but when
brandy other spirit is added, it is notirg but mixture
of brandy and wine: And brandy, any other distilled
spirit, has very different effect the herpes for the yorse
than that which is formedby fermentation.
J. ALBUM.