The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1864-07-23

cask tight, and carefully rack the same
yearly, till the wine is perfectly fine, and fit
| for hottling; for wines, that have no alcohol
added, require tight casks and cool cellars,
to keep them sound. They are less subject
to run into the acetous fermentation with us,
thar they are in France and Germany. To
the ropiness of which they complain, our
wine IS not subject. 1t is a common saying
in France and Germany. that : a poor man
cannot make good wine The reason is
Obvious. The rich man has not only more
| influence in obtaining favorable opinions,
| but he also uses more care and Skill IN the
| manufacture. The poor man must sell his
wine as soon as made. The rich man
retains it till it is improved by age, and
never sells any under his own name, but
that which proves to he of superior quality.
| The vintage of bad years is sold without u
name. SO much depends on manufacture
and reputation in Europe, that wine from
the same variety of grape, and the vines
divided by footpath in the same vineyard,
have very different regulations The one
will bring eighteen dollars per dozen. where
its neighbor will not command three dollars.
loves. price. and in few years, by great
care and skill, mand the highest!
rERMEH1 ALTON.
This process as generally pursued, is very
simple. The casks are filled up within five
or six inches of the bung, and the hung put
on loosely. The gas escapes without the
three weeks, the fermentation ceases, and
the wine becomes clear then Jill up the
casks and tighten the bungs
In February or March, rack off the wine
into clean casks and bung tight.
A second, but moderate fermentation, will
| take place late in the spring after that the
wine fines itself and is ready for sale !; and
if the casks are kept well filled, and the
bungs tight, it will improve by age for many
years Use no brandy or Sugar, if the
grapes are sound and well ripened.
| Since the above was written an improve
ment has been adopted by many, in the fer.
mcntation of wines. When the must is put
| into the cask, and the cask filled within an
eighth or tenth Of its capacity. TO leave
room for termentation)- tin syphon is
fitted tight into the hung, with the end of
| the tub in u bucket Of water, thus permit,
ting the gas to escape through the water,
without the wine coming in contact with the
atmospheric air. Some Of the strength and
lnuch of the truity aroma is thus retained il
the wine, that would otherwise escape by
exposure in the methods formerly pursued.
The safest method Of keeping this wine
is in bottles, well corked and sealed, and
laid on their sides in "a cool place.
| The fewer rackings it receives, and less
it is exposed to the air the sweeter and bet.
ter il viii. keep retaining the fine aroma
and favor of the grape, and acquiring bu,
| little acidity. 1t will do to bottle in about
a year after it is made, but two years would
be better Never bottle before the second
| fermentation.
| Persons DESTROYS of making a variety of
wines from the same grape, may do SO by
adopting the following metods: The juice,
or must that runs from The mashed
grapes. as poured on the press, is put into
one cask-that which comes from the FIRST
pressing, INTO another, and the juice oh,
tanned by the second and lust pressing, into
a third cask-the quantity Of must in each
will be about equal, and the wine different
in quality, as IN the order above stated. A
fourth variety may be made of rich claret
color, by fsrmenting in the skins and by a
greater or less fermentation the qaatity may
be varied. These last will be TOO rough and
astringent, when new, TO suit the public
taste, but will become rich and palat;bIe
when melowed by age.
The common practice is to put all the
must together in the same ca,k, believing
that the whole OF the juice of the grape is
required to make fair average wine.
This has been the custom with the writer.
and astringent, is mixed with the must of
the refuse grapes, and sold as an inferior
wine usually at half price.
The quality of vine differs with the sea-
sons, warm, dry summer and autumn are
more propitlous To maturing the grapes than
Il wet one. hence the variations In wines ut
| different vintages.