Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1830-08-19


may be drawn mo the cask in which it is to
ferment. When inihe cask il must he filled
to the bung hols that the scum which arises
| from the bo,tonmay be thrown ont-ss the
| fermentation proceeds, and the bulk OF the H.
quur in the casl amiDishes, the supernuous
portion OF the misi (riS, the half gson) which
was made for we express purpose, must he
! poured in SO as 10 keep the liquor still near The
| bungh0ls. Whsl the fermentation becomes
little lsnguid. As may be known by the dmin.
ution of the hiisiug nose. the buBg is TO be
driven in aud a hole bored by its side, into
which wooden peg is 10 be htted-,his peg
may be drawn once IN Two or three days, for
n few miauies, 10 let the air that has been
generated escape snd in about three weeks
or a inonth il may he drove in permanently
tight.
The wine thus made must be put inro a cool
cellar, as II is no longer necessary TO promote
| the fermsnting process. II the operator is not
Inclined to b.stow any further labor or eI-
psnss, he may EXAMINE il in some clear cold
day in January or February, or the beginning
Of March, when II il is 6ne and bright, as /, fe-
quen,y will be, it may be bottled without fur
ther precautions. TO cusure its oneness, how
ever, 1t is the better practice to rack or decani
il towards the end OF December into a fresh
cssk ((umigaied with sulphur SO as TO clear it
OF lis fees. Al tins time also. the operator will
! he able determine whether II is no, too sw Get
for his yews. IN this case, iDstead Of rackng
| it, &C. he will sur up the lees 90 rs 10 renew
! the fermeniing process. taking care also 10 III
crease the temperature al the same time. At
whatever time the vine is raoked il ough, TO be
| fined Sometimes il may be necessary TO rack
ID a second True into fresh cash, If The Wint
is not perfectly brishi,) and again repeal the
operation oil foing. All these removals should
be made in clear, dry, and if possible IN cold
weather In any case il must be boitird during
| the month OF March.
The wine thus produced will generally be
brisk, and smilar in its quAlifies 10 the vines
of Champaign, with the strength OF the best
SHery.
Circumstances which cannot always oe con.
! tyolied, all sometimes cause IL 10 10 sweet aud
I sill and nj others TO be dry.
Fdriaitons ofthe process described ADORE.
il! The SKIN OF the grape or the whole marc. as
well rs the juice, may be iermenied together ~
the vat OF tub, along with the sugar in the frs
sroge of the process. The fermentation Will
! thus be more rapid. and The wine prove strong.
er and leso sweet, but 1t will acquire more ha-
! vUr.
Cream of tartar, or which is preferable crude
iHrtdr may be added to the must in The proper
ton ot sx ounces 10 ten ga l.ns, or one pound
TO alarrel.
lfitis wished 10 have a very sweet as vel
| as brisk wine, the sugar may be increased five
pounds for every ten gallons Aud IN tins case
II The fruit is Increased to fly pounds instead
of furry, or in that proportion and keep il Two
years in the cask, ii piH assume q MADEIRA In,
uor, aud IL tcW BE- u ptedsdHtsr aud better aetu.
than most MADEIRA noW imported II the wine
is in'euded 10 he less sweet, HGt IS, five pounds
less of sugar TO he ten GALLONS III is not bot.
tied in March, it wi !. after the month of Angus
or September, be better vine than The French
| Madeira now imported But in all thu above
process if il is bottled 10 March, it will seven
times out of ten sparkle like Champaign. And
all sparkling wines TO drink Them IN perfection
ought to he drank IN from twelve to eighteen
months after ii is made.
| To ensure briskness without excessive sweet
! ness the fruit must be increased To fifty pounds
when the sugar is from % 10 80 pounds. IT,
during the fermentation of vine thus formed
there should appear any danger OF the sweet
ness vanishing altogether, II may be racked ia
10 cask, fnmlgaied with sui phur and the feI-
meniation checked by Gniug. Thus II will be
speedily fit for use.
The best mode of fining wines that am &C
quanied with is as follows. say for cask OF
from thirty TO thirty Tour gallons
Draw Off gallon or more VINE, then take
one quart Of milk Immediately from the COW
after milking add before any separation takes
place, 10 which add two table spoons full of 50
and one of the street. spirits If nlire--mix it with
The wine drawn. auG pour it into your
cask ard stir il well, and leave III, bnng loose
! for about twelve hours, aud then drive II light
and in from eighr to twelve dsvs will be
beautiful fine and bright. aud is ready 10 bot
| le
II the fermentation is complete, and all the
sweet principle trGed TO GLc0hot, hning IS an
necessary as the wine will be perfect, fine and
bright-and IT is only TO be fBed when there IS
small PARTICLES floating in Or cloUdy and
when all the sediment, muciinse and utner in
purIies are got clear Of. either by ielmentatIon
or hnlng, ii will hen keep for an aaeor ages
no mater for It's strength, without siauid ex-
ract some fermentins principle out W The
cask.
| Prefis ofFdrming Improvements never
theless, III all lis branches, must be followed
4,