Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1830-08-02

L n Fah
6"o -ound ones. As soon as ga,hsrad IL
NC W De mashed and bruised. co thai no, o,,,
'S'" possible remains uncrusheJ taking
h""e'e', mat the seeds he NOT broLeo
as tbs would give a harsh and hitter rat -,
'he VINE which nothing bur age cold c,,,a
anu maj very imperfectly, As SOM as ~.
grapes are mashed, and before the fe,m.n,,
non mas commenced, | try the ;,;.o ~
oedunes Areometer" or " pesa .i,o, D.
ascertain IN. Quantity oi saccha,ine ma,,o-
coniatns which, let us suppose. /, q mr. In Il.
e'ees, then add enough of the hes, DO,
oio"a sugar, SO as 10 raise the il, .trnmsn,
wneh immersed in the juice thus suear.d ,n
pr ~ degrees, which think Is fully sufii.
e'e"' TO MAKO strong and durable vine Tbose
""' nave NIL this instrument may use hens
ny" VIII rise IN the must or Juice, so as
~ "aEe one end Jusi out when a sufficient
i''.''y VI sugar has been added. The auan.
ny Usually bud necessary 10 add i. from
""'i pound 10 ore pound per gallon Of mice.
supposed 10 be conaaiued 10 the vessel TIL.
being done and 'he whole in WI ma, ,no,,
than two thirds full, cover il with hoards 49,
clU'h, aud LET il fernenI in this st.t.s s,nr,ar
or longer time as the Temperature of the air il
more or less high. Thus when the ,bprp,om
eter ,s from SOC 10 900 or ih.re,hnn,s Of
hours lhink fully sufficient, when 6uo 10 $50
- D, or days. At all events, | never wait
uh''i inc crust formed by the skins and woody
part OF the lunches, and which RISES foo oear
the Top OF the va, f1ls of lis own accnrd Di
/ ring 'D's process Of fermentation have the
aooVe named crust, called the Chaprau" or
cap, broken aud the whole Contents of the
val well stirred aud mixed about twice day
Amer This, by opening the pigui at the bottom
OF The vat. let out the Juice as long as il will
run When there is no epggot or cock a, the
bottom OF the vat, the purpose is answered by
sinking basket in the middle of il and din
ping the clear juice or must with a suitable
vessel. Before it is put into the casks ready 10
receive II, II is proper TO let the must pass
! through wire sieve 10 Ietaln any seeds or
SKINS that might be in it. The ca,ks are then
hiled fe about 3 or inches of the bunphole.
But am going too fast. The must that j. thus
| ieit IN the vat is then casried TO the p,ess and
the JUICE thus Obtained, may either be mixed
Win the resi-, or kept separately. When ONLY
small quantity Of wine is made il ia mol worth
whlie 10 Keep them separate, although the
| must obtained from the press IS somewhat in
Terror. being more harsh than than taken from
The var. Inc JUICE must being in casks not
| iul by B. 4. or inches according 10 lhrir size.
take or 1 grape leaves to coyei the bune.
hole. and keep them down by double hand.
| full of moistened sand. As the Fermentation
goes on, these leaves and sand act as value
which rises and falls as il is more or less vio-
lent I'M Continues for 2 ar 3 weeks, during
which time the casks receive occasionally an
addition OF must. kept IN smaller ssrs Tor the
| purpose. filling them more and more as the fer
mentation subsidies. When, by APPLYING nv
| ear 10 the Ca no llueer hear The unbbing
or frying noise of fermentaliJn, take away
the leaves aud sand, I'll tine casks 10 about one
! inch, and pun bung in The hole, without drv.
ing It very tight, and for greater security, il IS
necessary to bore gimblet hole near the hung.
This IS stopped with peg that can be taken
out occasionally to let out tie gas ha, has ac-
cumulated Without this prtcauli n. the cask.
unless II were very strong, night burst. II is
! finally bunged tight and Nv, or three ,nonhs
afterwards, taking advantag, of clear frosty
day, the vine, as il Is now called is racked off
the first lees, and put into other and very clean
casks duly prepared by beng fumigated with
sulphur match. Wine made IN this manner &,
will keep any humber Of years perfectly sound
improving. The best | egei made is the pro-
duce OF a grape called here +" Madeira II is
a very great bearer aud most JUICY grape
| but il has the disadvantage OF being, in some
| situations, subject TO rot, SINE years much, al
!,
at all. When this last Is lie case, very great
crops are made, and it is ety superior wine.
II has hitherto COMMANDED So per gallon,
when only or 5 months DID, IL resembles
Madeira, particularly that called the " juice
Of the grape more Than any other wine. 1t
is very wholesome, agreeing we'll with both
stomach and head, which lat is never made 10
ache by ii. This qualify, hiehy attribute to
its having no brandy 10 IT, As for the cotton
tina, some persons entertain, hat wine cannot
he made without brandy il perfectly absurd.
Distlllation is comparatively new invention,
and should like To know where our great
ancestor Nonh purchased brandy 10 make his
with Cuttings and rootedpIants of this Ma
deira vine, as also of many other kinds NAV be
had here in considerable Quantities al very
moderate price. have made wine OF several
other kinds of grapes, some Of which are very
good ; but none equul TO my Madeira. never
had the Schuykill Muscadel' til this spr,ag.
when received cuttings from several quarters
and particularly from Il correspondent AT Cin-
cnnati, Ohio, who also enclosed bottle OF the
wine made it, rs he thought, ia Il very i'm
perfect nsnner. The wine is pretty good "
was sound - aud gave indications that, with
proper care, il might make good vine. II
was without sugar or brandy, and yet was prl-
ty stcoug and did no. observe that" nnplea'
SAINT ascerbiiy" about il which you mention.
1.-THE grapes are not fully ripe, no sugar thai
you can add, SD thai il undergoes the fermen
iation, will ever deprive he vine OF the acid'Iy
produced by Inc gresnHeSS of the frOn II VIII
only make':i strong enough 10 prevent IT'S pas.
sing 10 The acetons fermentation, aud easily
turn 10 yiusger. OF the Scnpperoong wine,
have seen very little that was good yet from
ihe grea, sweetness of the fruit, should think
that il i, ere properly made, i: would make
good wine bu those that make il, seem to
prefer making it without the trouble OF attend
ing 10 the iermrniatlon, and make a sort OF
beverage, paiatable enough, except the flavor
Of peach or apple brandy. This grape does
not do very well with me, though II grows
iusurianty enough but il does not bear a
grea, deal, and the berries, when ripe, drop
rom the vine, SO that il would take several
weeks 10 gather the crop OF one vine. never
have tried 10 make wine OF II :; bur wish !
eouid hear of some ones dong il, secundem
nctsm. You express doubt Of the French