American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1826-04-28
From the National yournat.
ON THE CULTIVATION OF THE VINE
M vi
On .AIaKI.A,G WLyNE.


No. vi.
on .M.aKIN'G VINE.
In No. v. gave my mode or manner OF making VINE.
In this number give extracts from letter to me from
Thomas Mccall ESQ of Laurens County, GeoIga, dated
February, 1924 MIR Mccall is, believe, the first per
that tried the density or speohc Gravy Q. .e
must of the grape with intention OF adding some sac
charlne matter principle, Ito give IL certain sPecs
gravity) which, when decomposed by Fermentation, and
become alcohol, in the wne VIII give sucn ooay 'i"'
il will keep for indefinite length OF time.
had read all the books wine subjects that could
obtain; bu, it seems appear that the writers
little OF their subject and are rather calculated 70 ms
lead than to instruct friend in Charleson sent 10 me
hook written by l. de St Pierre, who WAS practical
man. and not booknaker BY trade: this volume contains
much that may be useful 10 but II is out OF rri
have made copious extracts from IT, lie says, never ske
fl The berries of the grapes from the foot stalks before
washing them.If red wine is intended, let tue masneo
grapes remain in the four five hours, to Obtain tue
required color longer time, ii the weather ct tue usual
heat and dryness would give the vine husky taste It
the weather warm the time in the vat should be Less,
It the weather is colder, the time is eng hened-f cold
and wet, the time in the may be whole nlght II
Champagne wine 10 intended, it must be pressed as soon
washed, to prevent lis taking Color When the iermen
subsidies tighten the bungs soon as can be zone
It'll safety the cask Bottle Champagne between the
| 10Th and 14h of March moon through syphon,-corS
Immediately and fasen with pack-tread and seal Jay
the bottles in cellar, their Sides and cover them hree
inches deep with sand aud in six weeks the wine Will
mantle and troth; if he wine is removed TO distance,
Especially in muss remain month az resf 70 recopT
rs 5rkness But better practice 10 let the wine r.
cask, and bottle it between the 10h and l4h Oh
the August moon and the wine will have lost It's yerdure
and sweetness-t will be ripe manage as before"
al have noted method of filming wine from ST. Pierre
excep, the following"
| " 10 s.ecen harsh or green H7nes.-Tske sweet cows
milk, skinned, and pour point, Paris measure, TO a
mud OF $50 pint when the wine has not turned yellow t
any great degree but if much yeowed put at least
four points to nutd; then stir well with stick cleft in
four and four five bandtuls OF clean dry sand, and
DEM quaeon of common salt bung the cask, and let 1t
stand to settle"
None of the books have read, say word about the
density specific gravity Of the must of grapes 10 make
vine Of good Quality, and assigned strength Some have
aid boil the must when It is TOO ~atery or poor ,hs IS
quite vaguel reject this practice, on several SUPPOSE
ons-t is bad economy disspates the aromatic prncple
nd gives to be wine mawkish taste--it destroys the
Boque. beside, it does not produce pose OF the leading
elementary principles and sugar. from which the
spirit generated; for, when in balance, they both change
into spirit, which is ALCOHOL but prepared for the sepa
ration from its pacena by interim zture with caiorc with
.hch il bears greater affinity than the oher component
con partially drying the fruit, form the following con
lectures The grape in its green stage, when It begins
ush towards ripeGess has little, any ct the saccharine
principle; bur has great quantity Vt tartar hsthe grape
progresses rpenes the saccharne sccreted from the
tartar, and Other principles conaMed IN Tie plant and
fruit through the pap and other organs OF the berry, nnt
the saccharne increases The tartar decreases and near
" yanshes when the fruit quite drsas in dried rasns
therefore, conclude that add me frnt dried OF par
tally So would be preferable practice, 10 that OF boiling
the must
From all my inquiries on the SUBJECT of making wine,
discover That there secrets IN the art o dscorercd
makers but, carefully kept for the initiated IN thu
wine schools Of the several European countries unwilling
be foed progressed under the following general pro
positions "
o make the best wine from any g-apc, there shoule
be balance OF elementary principles in ihe must
"Tha such principles, in proper quantity, to be ascer
ained and i being agreed by all American experience
that tn acchaiine principle grapes was deficient
and that sugar h ud be added 10 the must 10 Obtain due
strength in the vine concluded to make the addition
under the correction fthe yrometer To know when th
density specific gravity were sahceWi out until ina
point could be asceraned to add brandy known guam
. ny, TO give Fashionable strength 10 the wine"
THE strength once asceralned or nearly 50, ncreas
i he sugar, and diminish the added brandy until coul
dismiss The brandy to he gog buiser, and retain the pur
vine for the wise, the Witty, &C."
81 have been obliged 70 use Beaumes Pese.sirop Hy
Il dromeer (or want of better) IL answers but sing
purpose 1t sinks in rain water, and its Oath DE-
gree answers to the specific gravity Of 1907
"1823---The weather had been favorable short tint
and the 9Th August collected FIVE bushel baskets
grapes No @ and about ethird of basket Of anohe
$, grape, which of deep blue color, and quite bars
tasted both quite ripe mashed them and the mere gel
81 degrees by the hydromeer Specific gravity 1072
added fifteen pounds Of brown and let it remain
70 the vat four hours, and pressed off nearly eleven gallons
nust, in which the hydromete raised 15A degree
(spechc gravity, 1ll8 TUNED into key and ten bottle
N This wine has been racked and sulphuted twice lu
Of which is bottled is, think, The most perfectly del
cious wine tasted color rather lighter than Made
ra, but the is quite different. II il shall Improve
Y time IL R shoro that make The perry finest zo,ne is long
IN desidratum The United Sates If the strength of h
vine shall prove to be sufficient will make alteratit
in the taJrique henceforh. Perhaps may raise the
to rather than sixteen degrees or 10 specific gravity
1926 say 121 per cent heavier than rain water 1ae
" has been neither brandy old glne added 10 a. 1t
is the first time that have made wine q this grape
" y by itself, but in future VIII manufacture my grape
- separately The weather became dark and ct, and 10
at leas third of my granes No bs thrps and mildew
al "August 10-Collected three bakes Of grapes, No.
eight baskets No. @ and baskets Of the wild grape
ar No. in all thirteen baskets The gout d
A. grees of strength and the wild grape yielded gof
eleven degrees by the hydrometer, mixed all together
the added Gftywo pounds of brown sugar, and left
u in he vat between and hoursressed and cut up Il
ne twicethc fifteen degrees Specific gav