Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1861-08-28


ru. Ii; Gburt s to l2 inches from the bot.
tom, usually a bunch of cuttingsis placed
in the interior, to keep it free from the
seeds, ETC., in drawing oil) leaving a space
5 or 6 inches between the must and the
lid, which is we'll fastened, and has also a
valve for the cooperating Of the gas; this
may also 'c arranged with y syrll"r as
in ,;lc manipulation "f The white wil'r--
;l.c ,lhi If when <yI:'o! nnnSt rcsi III va.
ter. in few hours at;rr the must has
in,cn put into ,Lc vat the liquid will com
mrncr to ftrment, the gas will be thrown
oil III large quantities. and bring upon tho
surface the stems, hulls and seeds, which
form! what the French term chapeau.
NIat.) This mass is oftcn very consis.
tcnv: as soon as the chapeau shows signs
of going IN pieces is The time to draw off
tie wine from the vat; the reSiduum is
then pressed, and generally makes wine
cml,ai!irg much 'anuhl. and not ~ deli
cate rs I., wine iirst drawn. This latter
Nine is kept separate, or mixed with the
other wine as desired. AS soon rs he
wine i. ,!rawn in clean Gas lis, put the bung
in lightly for Il few days, thcn lung 1t
tirM i still easier lnethud is to put u
+! ;tlsa bot,om in the tyr.ncnting vat, and
which is made from we!l-seasoned wood,
aid holes bored all over; this false bot
'nm IS put upon the hulls to prevent their
rising; it's lnsi,on Must be regulated by
.hs a,rlnuntot po,lace i'll the vat, and kept
steady hy sticks. file vat is covered as
before wi,ila tiuh, heal and syphDa, and the
i..ri.,l of drawing nll the winc is visible
whcn The fermentation ceAsrs. III general
III. fermentation will last from 10 II
lays. This method is applicable to all
III. coloured rrav.es of the Gsstiraiis or
Summer Grace Tyre. such as Leaoir, Ckia-
.on, Jncyuss. etc
Il... cellar shonll b. dry an,! Of an
even temperature uf abpa' 50 10 80 de-
ore?s.
After the Young red wine il put into
ne cellar i. will undergo u light ternrn'
..,iui; iii, ca.ks have to he filled ucca.
Siiu:la,lv AMI kept fail 10 The bung, As
,u,lr 81; dissolution IT the sugar and other
constituents "f tic wine has taken place,
H.. uudiSsuvc,l matter Viii settle III Tn"
..o;,um, au,l is called lse:. When thu
W;lr !,,cs,rs quiet ainl settled, it is tinr
II, draw il iii III cleGu casks
In the above remarks have cnleav.
nprcd to compress the wine making to Il
.,a,aiI compass, AMI lay which it will he
secn that it is fur less complicated than
presumed. In conclusion | will give the
different grades of wine obtained from oul
native grapes.
Varieties belonging to the Wits liz
irasca, or Fox Grape:
Ca;awha-A light cololrcd hook, otter
rqa! To the celebrated isshine wines.
Diana Also li.ht co!oured wine
mach more delicate than Catawba.
Dc!aware-Fr"m small experiments
yields u wine of The Nillscatel class, rc
:narkahiY r:ch. and very often makes
beautiful sparkling wine.
lsahella-hiakcs u wine OF pale rec
r"!"ur if irrmcnted upon the lulce' and !
darker VINE OF acIarrt order II ler'nehteS
upon the huils'
hartford l'roll'lc and '.oncoro-A DARK
/ larS'! wine. laosc varieties arc i'o1 Wei
calculated for VINE. ;.
Varieties belonging 70 F''S '7S"p"''S
"E summer grape:
C!mton-AlakcS Il hlgh bodied WINE o
+ lie ilarrt order. Itl'S variety Is destined
/" ~; relied upon rs our rca VINE S'ap'
IL no distant period.