American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1826-04-21
From the National journal.
ON THE CULTIVATION OF THE VINE
No. Nv.
ON MILKING VINE.


Having, in the preceding numbers, given the
necessary directions for cultlvang the Vine, shall
now proceed to the mode Of making Wine. will
not trouble the reader by going into the whole sci
encc OF fermentation, as 1t is given by various au-
thors, who am satisfied know very little about ii
by practice Most Of those have read assert tina,
fermentation proceeds anguidly, at lower tempera-
ture than 81 deg. of Farenheit's thermometer, and
direct that it should be carried on between Sc deg.
and 66 deg; some OF them very gravely adding,
that at 20 deg the acetous fermentation common
ces. From my observations, am convinced that
no fermentation whatever will take place at lower
temperature than 54 deg (Which cannot, in fact be
procured in our country, except in winter,) and
that it will be langud at Sc deg; and so far from
it being true that the acetous fermentation takes
place at 20 deg. that always succeeded in making
the best wines When the thermometer stood at up
wards OF ninety degrees. The best wine ! ever
made hen the thermometer stood at between
80 and 100 degrees. The ebullition was so grea
when it was put into the cask, that was induced
to try the temperature of the must with thermom
eter. which, to my establishment, rose to Is deg
Immediately racked the wine into another cask
we'll sumigated with sulphur match, and added
few pounds OF sugar to it, and bunged it up tight
I then, with small gimblet, bored hole near The
bung. into which put wooden peg, not SO tighl
but that some air might escape to keep the cask
ON examining it, found that the fermentation hac
been complete, and that the wine was perfectly fine
and bright 1t was very fine wine without any
| unpalatable sweetness. Every person that tasted
it pronounced it excellent and the best proof which
be given that it had not undergone the acetous
fermentation, u.s. that it was all sold in very shor
time, the demand being much greater than coulc
supply.
he ef nj in fhao
fermentation will begin at any degree of heat from
Sc deg. and upwards; ard The must will gradual,
run into vinegar, generally, without ever becoming
| vnous But IL the grape contains enough of suga
10 produce mast Of the specific gravity of from
| 1920 to 40 (water being lo0o) Whatever may b,
the heat of the weather. the acetous fermentation
will not commence until all the sugar has been de
composed and turTed into alcohol.
If the wine is carefully racked of, as the
decomposition is completed, into clean sount
cask properly fumigated with sulphur match i
will be in no danger of turning into vinegar. Blu
it should no, be perfectly fine and bright, wher
| it is decanted or racked il should De fined witt
isnglass, gum arabck, the whites of eggs, or mix
and soon as perfectly fine and bright, which il
will be in few days, it must then be racked of
again into clean cask, prepared in the same man
ner, with sulphur match. Then, believe, il
will be incorruptible; and If properly bottled would
keep for an age, or perhaps, for ages. But, il
must be understood that the fermentation should be
completed, and that the wine should be perfectly
freed from lees or muciage; Tor so long as any oil
these remain, there is danger that the wines unless
it be very strong, will renew the fermentation, and
become acid which ii will not do, even if it be weak
if no lees OF mucage remain.
| Our grapes are generally deficient in the Sacha.
rine principle, especially when the vines young;
but have no doubt that they will acquire it by cul
tivation, and as the vines grow older. My grapes
in 1928, required twelve ounces to the gallon oil
| must to give it proper swectness-in 1925, the
same grape required only about four and hall
ounces: and have strong hope, that in year or
two more, no sugar will be necessary, excerpts very
wet seasons.
In the wine countries of Europe, they correct the
habitual occasional defects Of their grapes, by va
rious modes: which they affect to make profound
mystery Sometimes Plaster Of Paris is added TO cor
rect the acid, and to absorb portion of the aqueous
parts sometimes part of the mast is boiled down
and they also in the habit of adding sugar, honey
sc. to remedy the want of the sweet principle in
their grapes. But these methods are generally de-
MED, by the wine dealers, and makers, and, indeed
| by most foreigners: and in all countries except
| Spain and Portugal they deny adding brandy to
their wines. Late French writers admit that some.
times sugar is added to the mast in making wines
in France, and with decided advantage. Blu, they
do not furnish any specific rules by which we are
to regulate the quantity which is to be added, to
give the wine proper body. Our country is in
debted to the experiments OF my friend and cores
pondent, Thomas Mccall. Esq (who has small
vineyard on the Oconee in Georgia,) for first sug
costing mode in which the strength OF wine can
be ascertained, and regulated by that of the mast,
to proper specific gravity. (say from 100 to ll40,
water being 1000 according to the strength re-
quired,) in this manner the maker of wine will be
able to know with certainty, the precise quantity of
sugar which is requisite to add to the must he is
about to ferment As the qualities of the grapes
vary in different seasons, this suggestion is highly