The Iowa transcript. (Toledo, Tama County, Iowa) 1858-1866, 1860-12-06
..WINE MING,

Mr.. II. Buchanan, q well-known sue
cessful wine producer Of Ohio, gives in
the Ohio Valley Farmer, the following
admirable statement of the raisik ana
fermentation Of wine. "Iiecoscct, VINE
is not "lnade"--H "grousr Cur read
crs know well our o,dhion-expressed
years aro-of vat 'wine farming"
was dcstincd~'be in this country. No
doubt so,.c States. portions Of States.
a. va as counties. and portions Of
co.ntics, are much better adapted to it
han others nevertheless. the business
will gradually increase and sr,cad TN
til it shall become nearly general, and
quite rs much SO as are certain other
rops ut the present time.
Wine farming will. in a few years.
become simpliiied, and almost as easily
understood as complaining, There is
no mystery in it. Experience alone
must teach the proper position as well
As tho soil the right distance apart for
the vines the most iudicious method Of
spring and summer pruning: and. as
for cultivation. keep the ground clean
with the plough or cultiyator. like corn.
Making the wine is as simple as max
ing cider. The grare-hunches are cut
from the vines, and all nnsound or I'M
RYE berries picked off the bunch and
thrown into a bucket, to make-with
the addition Of snrar-yinerar. or an
inierorior wine. The perfect grapes Of
each days cutting ere taken to the wine
house. and in the evening. after being
mashed in a barrel with a beotlo-stcm
and berries-or passed through wooden
rollers in a small mill, are put on the
press and the Juice extracted. About
one-thira runs off without any pressure.
The outer edges Of the pomace arc cut
of for eight or ten inches, after the first
pressing, separated with the hands, and
thrown on top, when the power Of the
screw is applied, and another pressing
made. This is repeated two or three
times. The juice from the last pressing.
being very dark and a%stringent, is put
with the inferior wine. The other is
put in large casks, filled about FIVE
sixths full, to fcrment and make the
good wine. No sugar or brandy should
be added to the best Catawha Juice
or nust-as it makes a better wine
without, and is strong enough to keep
well. One end of syphon is placed
IN the bung-hole of the cask. the other
being crooked oyer, rests il a bucket Of
water.
The fermentation commences in a
day or two. and the carbonic acid cs-
capes through the water. Tn ten or
fourteen days. tho syphon may be re-
moved, the casks filed UP. and the bunr
driven in lightly-in a month, tightly.
in mid-winter the wine is drawn off in
10 another cask. and the lees of the
wine, with the pomace Of the grapes,
are used to make brandy.
The wine will be clear and pleasant
t. drink III 4 month or two after tie
first fermentation ceases The second
fermentation occurs in the spring, about
the time ofthe hlossoming Of the grapes.
This is but slight, and it viii be merely
necessary to'loosen the bunss ; When it
IS over. the wine will be clear in two or
three months, and safe to bottle: but
that operation had better be deferred
until November. And this is the whole
process Of making still wine-tlle wine
for general use: and being a natural
product Of the juice Of the grape, it i
more wholesome than any mixed or ar
tliiclal wine, however snowy and high
priced it may be.
Let the grapes be we'll ripcncl; the
press, casks and all vessels perfectly
clean and then keep the mir from the
new vine. BY having the casks constant
" %hnng-iull, and there is no danger of
its spelling. This is the whole secret.
i is presumed that no one will 90 in
to wine farming largely at first, but
take the precaution to test, by the cult
Walton OF q few acres, the capabilities
"fthc soil, position and climate, and
the kind Of grape best suited to it.
SURE REMEDY 0 FELoN.-This