The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1863-07-22
FARM aud Auusrhuld.
Wine Farming.

Mr. II. Buchanan, well-known success
full wine producer of Ohio, gives in the
ohio I'diiey Farmer the following state
ment of the raising and fermentation of
wine:
Wine farming will in a few years, be
como simplified and almost as easily under
stood rs corn planting. There is no mys-
terry in it. Experience alone must teach
the proper position, az well as the soil the
right distance apart for the vines, and the
most iudicious method for spring and sum.
mcr pruning and as for cultivation, keep
the ground clean with the plow or cult
vator, like corn.
Making the wine is as simple as making
cider. The grape punches arc cut from the
vines. and all unsound or unrpc berries
picked off the bunch and thrown into a
basket, to make, with the addition of sugar,
vinegar or an inferior wine. The perfect
grapes of each days cutting are taken to
the wine house. and in the evening, after
being mashed in u barrel with y beetle
stems and berries or passed through
wooden rollers on q small mill, are put on
the press and the Juice extracted About
ouc-thrd runs off without any pressure.
The outside edges of the pomacc are cut
of for eight or ten inches, after tho hrst
pressing. separated with the hands, and
thrown on top, when the power of the screw
is applied, and another pressure is made.
This is repeated two or three times. The
Juice from the last pressing, being very
dark, is put with the inferior wine. The
othcris put in large casks filled about five
aiXths full, to icrmcut and make good wine.
No sugar or brandy should he added to the
heat Catuwba jucc--or must--as it makes
a better wine without, aud is strong enough
to kccp well. One end of a slphon il placed
i'm the hungholc of the Caslt-thc other be
mg crooked over, rests ina bucket of water.
The fermentation commences III Il day or
two, aud the CarboniC acid escapes through
the water. In ten or fifteen days the siphOn
may he removed, the casks filed up and
the hung driven lightly-in month tightly.
In mid-wintor the wine is drawn of into
another casl,. and the lees of the wine, with
the pomacc of the grapes, is used to make
brandy.
The wine will bc clear and pleasant to
drink in a month or two after the iermenta-
tiun ceases. The second fermentation oc-
ours in the spring about the time of the
blossomiug of the grapes ; this is but slight
and il will hc merely necessary to loosen
the huugs when it is over, the wine will
Toe clear in two or three months, and safe
tO bottle, but the operation had better he
deferred until November.
Aud this is the whole process of making
still wiuc-the wine for general use ; and
hcng a natural product of the pure Juice o
the grape. IT Is moro wholesome than any
mixed or artificial wine, however SNOWY o
high-priced it may he.
Let the grapes be well ripcncd; the press
casks and all vessels perfectly clean, an'
then keep the air from the new wine, b,
having the casks constantly hung full, an'
there is no danger of its spelling. This i
the whole secret.
II is presumed that no one will go int,
wine farming largely at first but take tn
prrcauiion to test. by the cultivation of
few acres. the capabilities of the soil, pos
ton aud climate, and the kind of grape bcs
suited to il.