Washington telegraph., 1858-04-28
Wine-Making.

To de Editors of the Grenada Loco
NOTICE: Your paper being partly devoted
to agriculture, horticulture, etc, and as
the culture of the grape, and making of
wine, not only from the grape, but also
from the blackberry, or any other berry or
fruit from which wine is produced, being
a business attracting considerable interes {
aud attention, not only as an article of
luxury aud comfort, but as a matter of in-
tcrest, furnishing rs il does pare arA
wholesome b y z v D Hta..-.--
pure aud dTuggcd articles Of wine We pur-
chase from foreign countries and from our
own large cities, where spurious articles
are manufactured, being only disguised so
a. to initiate the genuine article, and be-
iur compounded of the most unwholeso ONE
drugs, calculated to ruin the health OF
those who use them. In consideration Of
the foregoing, and for the purpose of pla-
cling before such Of the readers Of your
valuible paper, as would like to make for
themselves 4 pure article of wine from the
foreign or native grape, or from the black
berry, I will herewith annex the m,'ias
vycrau4i Of making wine
lst To make wine Of the foreign grape,
cut the clusters from tIe vine with sharp
knife or scissors, and place them in such
vessel or basket as YOU may have for tn e
purpose. After havjlg gathered your
grapes, take the clusters Or buuches up,
carefully examine each cluster, picking
out all tie impure or defective grapes,
bugs or insects of any kind you may lind
attached to the grapes; thea deposit the
grapes or clusters ia clean tub, IN which
YOU will mash them, which must be done
By the hand, as any other method would
break the seed and impart bitter taste
to the wine. lin old wine countries where
il j. fo.l1Sei - a business, the masain-
Of grapes FOR wine IS done by the feet,
but here, for the preseut, We can do 1t 10y
hand After the grapes are masked, place
them in a tub or vat aud let the pumics
stand in Us cool place a. YOU can select,
for some ten, twelve or fifteen hours, ac-
cUrding TO the temperature Of the wealth
er, or until you see 4 sligh; fermentation
taking place, which you viii no.icc from
the rising o. blubJers u the top Of your
vessel. and the pumice, rising, etc; You
viii then proceed to draw off the juice Ui
the grape by = spilc near the byttpm Of
POUR tub, having had ua strtiacv ar
ranged inside yol- tub, i.nmeii,t.ly over
the srile. 50 ss - hold back al your pun
ice juice OF any other impurities shat may
be in your vessel thea take your pun
Ice aud press ont all the remaining juice
by a press for the purpose. take your grape
Juice aud adj Immediately from two to
three pounds of sugar to each gallon Of
Juice. The precise quantity Of sugar de-
penls very much on the richness OF your
grape. bat from two 20 three pounds Is
not too much - take ygur vine through
the germcuting stages It has 10 pass a.tes
YOU have bl-r,llel it up. You should hli
ycur vessel full to the bung, or II put IN
Jugs, to the mouth, 80 all the impur.ties,
.cqn. etc. arising 10 the top, may be
thrown out, filing up your eask daily, by
pouring in some juice you have reserved
for Til. purpose, until the fermentation
has subsiled 50 as il will not throw oil
any more. Alter this Is dsac, cover the
mouth Of your vessel slightly until there
will be- no danger Of bursting, then put
your bun. or stoPple IN tight, and let your
wine remain from sixty to ninety days,
when you may rack Or draw Of your wine
into another vessel, leaving all the lees
and drcss behind, aud afterwards draw of
your wine at intervals of from sixty to
ninety days until y51 get it perfectly clar-
fled. In this way you may make Your
self fine wine, and wine that viii keep
aud continue to improve without the least
addition Of spirits OF any kind.
% To make wine from the native grape,
you may add to four gallons Of the juice Of
either Of the summer OF fall grape, one
gallon Of water and three pounds Of sugar
TO the Gallon. In all other respects, treat
the same as the wine made from the foreign
grape.
The same process will make you a fine
wine from blckberries, add water ia the
same proportion as directed for the native
grape. Sugar from two to two d half
pounds per gallon. rack off, etc, till you
get it well clarified The blackberry
will mature much sooner than the grape
wine, and be fit for use, but the older il
gets the better, like al other wines.
Yours, most respectfully, COMO.
p. S-A very pleasant beverage can
be made from apples. peaches aud pears
by the same process as you make grape
wine, with this difference, the process of
mashinsmust be different, and one pound
Of sugar to the gallon viii be sufficient,
aud have the sugar put in always before
Fermentation takes place. q.