Martinsburg gazette and public advertiser. [volume] (Martinsburg, Va. [W. Va.]) 1826-1833, 1830-09-09
To make Wine Il immature Grapes.

To make VINE q immature Grapes.
Altheugh vine may be made in any stage
Of their growth, and Of any kind of grape. !
would advise them to be left on the vines un.
fltley have attained their full size-apd as
the skin and stem of the unripc grape has no
bad favour, the grapes may be used in any
stage OF their growth. Grapes Of different
SORTS and sizes may be mixed together.
ne following receipt is for ten gallons,
WHICH may be Increased TO any quantity, by
Ting the fruit, sc. in proportion:
70 a tub oil the capacity of hltccn or TWEEN.
" gallons, take forty pounds Of immature
grapes, mo matter ior the variety whether
wild or cultivated and bruise them IN sue
ceessve portions, by a pressure sufficient to
burst the berries without breaking the seeds:
ionr sailoss Of water arc then te be pour
Cd into tue vessel, and tue contents are to be
carefully stirred and squeezed by the band
~hntil the whole OF the juice and pulp are Sc
parated from The solid matters. The mate
Ftals are then to remain at rest for a period
froae sly 10 twenty fosr hours, when they are
70 be strained through a coarse bag, by a.
much force as can conveniently la arplied 10
fhcul-sne gallon of fresh water NAV after
wards be passed through the marc, for the
purpose oil removing any soluble matter which
may have renamed behind. Twenty Eve
pounds OF good clean sugar, either brown or
white, are now to be dissolved in the iuice
thas procured, and the total bulk of thc tluid
made ap with water, TO the amount of ten
gallons and a half.
The liqaor thus obtained is the artificial
gnust, which is equivalent to the iuice o. the
grape. 1t is nox to be introduced into a tub
OF sufficient capacity, over which a blanket or
similar texture, covered by board, Is to be
thrown, the vessel being placed in a tempcra-
Sure OF from coo to $50 Of Fahrcnhit's iher-
memete Here it may remain for twenty.
four hours, or two days, according to the
symptoms OF fermentation which It may
show, and from thus tub it may be drawn into
the cask IN which it is to ferment. When in
the cask II must be filed to the hung hole,
that the scsm which arises from The bottom
may be thfoWn eut-as the fermentation nro-
ceeds, and the bulk ofthe liquor in the cask
'iininishes, the supcrluous portion of the
must wiz. the half g%allon) which was made
Tor the express purpose, must be poured in
So as to keep the liquor still near the bung
hole, When the fermentation becomes a lit
tie languid as may be known by the diminu-
tioh OF the Kissing noise, the bung is to be
driven In, and a hole bored bv its side, into
which a wooden peg IS to be fitted this peg
may he drawn once ia tive or three davs.
for a few minutes. to let the air that has been
generated e~scape--and in about three weeks
or month it may be drove in permanently
tight.
The wine tfsls made must be put into a
cool cellar, as is no longer necessary 10 pro.
u'u'c the fermentng process. II the opera.
tor is not inclined to bcstow any further Ia
Dor or expense, he may examine il in some
clrar cold day In January or February, or
tbe beginning Of Marcia, when lit is fine and
hight, as it frequently will be, it may be
bottled without further prccaation. To en-
s'r" us ~hncaess, hswevor, Il IS the better
rf3ohce TO rack or decast it towards thr end
oi December into a fresh cask 0fumig3trd
Vtth sulphur) SO as TO clear # Of It's Ices. At
t"s ttane also, the operator will be able 10
ea6icrminc whether IT is not two sweet for lis
views IN this case, instead 81 racking it,
Sc. ha wiz stir up the lees 50 as to renc,, the
i, rtrcatyog process. taking care also 10 in
CIV 1sC The temperature at the same time At
whatever ti,ne the wine is racked it ought TO
b. fined. Sometimes it may he necessary 10
rack II a second time INTO a fresh cask, tif
-tlo ~iae IS not perfectly bright and again
rt,-at the operation Of fining. All these re-
nioy'ls should be made in clear, dry, and if
possible, IN cold weather. la any case it
r0u-; Ia bo;t al during The nonik OF March.
Tho wine thus produced wi|l generally lie
brisk and similar in its qualities to the vines
Of Champaign, with the Strength Of tbs best
Slliary.
Circumstances which cauaot always be
Iogu0llcd, viii sometimes cassr it " be sweet
anI stu, and al others 10 he dry.
Ea'fatioas n 1he process dsssrjhed store
l1,e skin Of the grape or the whole of tbc
nav - we'll as the juice, may be ternicu .ed
Together in the vat or tub, slons VITA Tue So
j. the fTat strge of the process. The
- loB4a,ion wll thes be more rapid, and u.e
ya,se prove stronger aud less sweet, but ~
SSH acqaire alcre flavor.
4leaH q ta't@s or which IS Pr>icrabi-