Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1861-09-05

heated in large kettle to the boiling point,
and the scum taken off. When cool, this sy
rup was mixed with the juice, to which | ad-
ded four gallons of alcohol, ninety-five per
cent. proof, and put the whole into two casks,
one port wine y gallon cask, and the other
strong, clean, alcohol 40-gailon cask, making
sixty-tw0 gallons in all.
These casks were placed in my cellar, filled
up to the bungs, and then bun ged up tight;
having a small gimlet hole at the side of each
as a vent, these being loosely filled with a cou-
pie OF small spigots, which pulled out daily
for about two weeks, to give vent to the CON
fined air within bat found that By boiling
the sugar l had almost prevented a iermenta-
ton, which appears 10 be OF no disadvantage,
and perhaps it was benefit. There was no
running over of the contents of the cask, and
but faint escape of air as the spiguts were
removed and at the end of about three
weeks drove them in tight, and left the casks
undoturbed till May, when l racked off the
the wine purified the sediment, which was
ten gallons in both casks, quite thick and mud"
dy, then refilled them adding the whites OF
eggs to fine the wine, and now it is as pure as
any imported wine | ever saw, and equal in
quality, as good judges say, to any wine that
can be bought in New York at two dollars
per gallon.
Now, this is simply my first experiment in
wine making, and intend hereafter to make
great improvement in the art. Instead of
common brown sugar, | shall use the best
refined white, three pounds to the gallon and
l shall experiment in making WINE without
alcohol, which | learn can be done, so that it
will not turn acid, by the use of such sugar,
yet doubt it. Wine must be so made that it
will not terment in bottles when placed, in the
summer season, Ill an upper room, as bottled
wines can not always be kept in cellars. ] do
not believe it possible to make a really good
article Of wine in this country without using
some kind of alcoholic spirits to give it proper
strength. | admit that wines are made without
either sugar or spirits, but they are generally
about as paiatable as glass OF vinegar and
molasses. Last fall, President Fisher OF Ham
ilton College was deputed by the Rural Art
Association Of this place, when on a visit to
Cincinnati, TO procure samples OF Mr.. Long.
worth'S best wines. He brought home sundry
bottles OF different kinds, which were tested at
meeting OF the association, at which the
subject OF wine making was discussed. These
wines were quite acid, and found no admirers
In Clinton, though they cost a dollar Il bottle.
Whether Mr.. Longworth uses sugar and al
cOhol in any shape, in the manufacture of his
wines, | am unable to say but if any reader
can inform the grape growers Of this state how
to make Il g0od quality of wne that will keep
In all climates and situations, and use neither
sugar nor alcoholic spirits of any kind, he will
confer ii public eneft by so doing.
From the above details, it may be presumed
that any person having grapes enough this
. fall to make a gallon OF juice, can make his
demDohn CT wine very easily. All he has to
do Is to proceed the same as if he were making
barrel. If spirits be used, French brandy is
better than alcohol, but it is too dear for
general use. No other spirits, except alcohol
or what is called "pure spirits" is suitable.
"Pure spirit" is alcohol in its nature, being
perfectly free from any flavor