Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1829-10-19
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CULTURE OF THE GRAPE, AND MAX.



ING WINE
Eutract Of letter from ~, Herbemoni, of Co.
itni6id, S. {.
The grapes are not usually separated from
the stems. II is even asserted by most writers
and practical men on this subject, that the stems
bsing frrmened in the vat with the berries
give the liquor greater durability and render
il more wholesome, by imparting 10 II a slight
degree ofastringency. The SENS undoub ed /,
contain much iannin. This is however, not an
nndsputed opinion for manv are in the p,ac
lice OF separating them, by which means They
pretend the wine is much more delicate aud
pure. This may be true, and yet not The mos
desirable 10, their opponents assert, that winr
made without the stems are liable TO many dis
orders, which the fermentation with the stems
prevent. Asis generally the case with dispn.
tants, the trulh lies probably between them
My practice is TO put in stems ana all. except
such bunc hes as have the berries very sea lterng.
in which cas- separate the berries and throw
away the stems
In gathering he grapes. The rotten berries
and such as may moi be fully ripe are careful
cut out, and In dong this, the few seattle Ing
berries which may be on the bunch are easily
pulled off aud deposited in the vessel Intended
10 receive them. No spirit used but sugar, il
necessary, rs mentioned above. The must OF
my Madeira aud Of the Arena usually weigh,
by The areometer, ten degrees, a little more or
little less, according 10 the degree Of maIuri
ty 81 of a pound Of sugar added per gallon,
BY guess, is generally sufficient to raise the
weight to fourteen or fifteen degrees, which is
very fully as much as is proper TO add. Less
would probably make better and ighier wine /;
bat il would perhaps have TO be kept in a cool
cellar Great force is usually applied 10 pre- IS
on all ba t,,ito A 10 -. hast d.
when large quantity Of wine IS made, it is bes,
no, to mix hat drawn from hard preston WITH
that proceeding from the vat without effort
That from the press is harsher. / never have
kept them separate.
am surprised at your mention Of % pounds
of sugar which you added to your must, q pre-
sumo il is per gallon either the Catawba and
Muney are poor grapes, or they were lar from
ripe
To make good wine, the grapes ought TO be
suffered to attain the highest degree OF maturity
possible far beyond that which is reckoned
sufficient 10 make them pleasant 10 eat. II is
during the latter degrees Of maturity that fhb
grapes acquire their full portion of saccharine
matter, and this fine flavor and aroma. by which
some wines are justly celebrated and distin-
guished from the great bulk OF wines. II is bet
ter TO sufIer some loss by bees, wasps and other
seem in earnest in the cultivation OF the Vine
let me recommend TO you 10 spare no pains or
expense IN the selection of a proper spot for
your vineyard. There are spots in every coun-
try less exposed to late spring frosrs than
Others. These are to be preferred. Although
VIZ find the native vines growing in all sorts Of
soils, and particularly on moist banks OF water
courses and marshes, and that the imported ones
may also grow well in such situations they
nevertheless seldom produce good rich fruit,
free from'rot or mildtw, except on loose, deep
soil, either naturally so or made SO by art. The
place OF vineyard ought also to be high, airy
and as distan, from forests as possible, that a
Iree, dry air may circulate among the vines.
The vines ought eso in this country TO be plant
ed at considerable distances FROM each other
on account of the great iuxuriance of their
growth. have grea, doubts OF the correctness
Of the general opinion in France that no good
| wine can be made but from such grapes as art