Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1830-08-02
uHI yVu'sl vt = TF5pFOTTHI1Vi
N. HERBEMONT.
Copy o an .qasper to a letter from gentleman!
an Alabama.
Columbia. s. C. ,JulD oh. 1890.

Columbia, S. C. JUDY oh, $780,
SIR lit Is always with pleasure that an.
swer any queries relative TO the culture Of the
grape and the making of wine. I do. then,
readily answer your ieIter OF the 20 nlt ac-
cording to my limited experience. and to the
best of,ny knowledge. You request, in he first
place. TO know the process AS pYactised by my.
self, IN making wine with the assistance of SUI
gar. In complying with this request, allow
rue TO begin the subject by explaining wlrat
wine is This is The ess inp. r,ineui. thai iqums
are often made and sold in this and other
c0uutiieS as wine, which have very little claim
10 TINS name, unless we give il also % beer, ci-
GER end any compound frequently found as
substitutes Wine is the juice ofihe grape
iermen'ed according u certain rules, ard TO
De sound and wholesome, it ought not 10 have
any admIEture of other substances, particu.
iafiy OF distilled spirits. The juire of the grape
no' iermeoied is not properly wine, and this
fermentation Is unavodshy necessary to the
process OF V'nttcdtioR. My objec ion 10 the
admKture ofbrandy is twofold LIST. instead
OF assisting the process Of fermen;ation it is an
obstacle to it, and 2dly, i, tenders wine heady,
hnn' oy affecting the nprves, IS most probably
tue caus- OF many of the diseases TO which those
VINO make TOO free use of spirits are most
aaoie Yet wine contains spirits. for these are
certainly the produce of fermentation but the
spshS thus produced seem, until they have
oeeh separated by dist laiion 10 have very
u'nereht effects on the human body. In fact,
II mas been observed that the inhabitants OF
H'"se countries where vine is almost exclusive
~ "na generally use J, are much less subject
W '"ahJ OF the diseases to which those who
usually drink spirits are frequently victims,
s'Ch az liver complainis dyspepsia, &c. &c
J" o'der, however, to make sound durable
40 wholesome wine, the grapes must have at.
.a"eo tue ghest degree OF maturity possible
iaf' "thout this perfection of maturity, they
1'h'a'n but lutte sacctarne matter, and this is
s'ehilally necessary. The produce of young
s'nes Is usually deficient i'll this and 10 remedy
'"e ueieet, Il seems 10 me that the addition of
sugar Is allowable. Two other reasons have
ESQ induced me Ia add sugar to the grapes,
""'out winch strong wine cannot be made,
ahu unfortunately. our taste in this country has
ueen 'ilaied by using chiefly, particularly for
merry. wines strengthened by considerable
quantities of brady. This practice of he wine
Manufacturers for the American market, has
probably been induced by the fear of the mer
e"""'' lest ms wines should not be able to ira
", ne'se the ocean without il, and be kept sound.
nus very injurious taste was acquired TO
s"uSiy which, the admixrure Of brandy was
eon'lnued. The second reason il thai light
""u weak wines cannot be made and kept with
"a, GOOD ard deep cellars, in which iltle or no
,t"""Se OF temperature is experienced and |
INV, as yet no such cellars in this country,
""u "ilhough they can easily he made, tho tx
,'g"se Is considerable, to which must he added
"" .'ose neces lily unavoidable in new under
and nnmerons experiment s.
nave then added sugar TO nv grapes in pro.
portion nf TO the strength desired IN the wine.
ne grapes then being as fully ripe as possible,
-. "'h Is /" nave them gathered IN as short a
'ne as possible. that the FIRST gathered NAV
Nv, oeem to terment. while the others that are
=, 10 made into wine vita them. are s,ill in the
: "seyard. number as hands propor,ioned
y "e quantity to be gathered in the course OF
'ay, or 'w1 days a. most ere to be pro-