Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1866-09-20

says 8 for planting vineyards Of this vine
and manufacturing the wine ON a large
scale, % confess ] know of nothing that cal
be urged which would have that effect
Then one of natures choicest gifts for ou
advantage, will be condemned and neglect
ed. ..-.... .... ... t.. a.. 90. ..s.> -.
. Your ob't serv't, ... l.. .....
.-... .. A. j. BUTNER.
Whiteville, N c.. ... ........ ....t:
Cultivation oGthe Grape and VVine-1IaISins
| in North Carolina. .... -..... -
| NO. 6.
liessrs. Editors:
In my last communication stated that ]
would next describe the process Of making
wine, and also alluded to the fact that the
Scuppernong has a natural tendency to eff
fervesce. And this tendency is not mat
ter of theory or inference, but character
istlc Of it, which [ have convinced myselt
OF by repeated experiments Indeed /
have made bottles of sparkling Scupper-
nong which, as etfervescing wine, were pro-
nounced equal to any thing produced in
France, or elsewhere. Owing, perhaps, to
unsklllfulneSS or ineXperience in the man
agement Of the wine, much of it was lost
by its bursting the bottles. But the result
was such as to warrant the conclusion that
the eXpertness and skill of practiced
champagne maker were all that was requisite
[ to insure a sparkling wine of the first
quality. .. ....... .......'
I have not undertaken the experiment
on a large scale since, as [ could not afford
the loss of 33} per cent. Of my wine, and
then obtain all article not properly cleared
of dregs, and therefore not capable of trans
portation. The same grape will yield still
wine OF the best quality. When this has
become old, and thus acquired mellowness
and color, think you may risk COMPARE
son with any wine [ know of. And now
for the process Of making it '''..
First, pick your grapes fully ripened,
and suffer none but such to enter yoar Wine
press Let me insist upon it, that YOU at
tend TO this matter with the strictest care.
The more thoroughly ripened your fruit,
the better it will be for your purpose. As
to that piece OF foppery, about detecting
tho lntrodC ctiOn OFF, Or 3 Or even half dozen
unripe grapes in a barrel Of wine, lat any
rate or Scnppernong wine, [ think it sim
ply Ridiculous pretence. Yet, be assured
OF the fact, that green grapes do not yield
a rich Juice suitable for a fine wine, any
more than l.nripe apples will make Il cider
of good body and flavor Therefore let
me repcat, have none but fully matured
grapes brought to your Wine-press. Mash
your fruit with Il rOller-machine, or any
other contrvance made Of rood, which does
not crush the seeds, press out the Juice, and
add from l! to 2 lbs. of good loaf sugar per
gallon to the must immediately, and YOU
Will have a luscious sweet wine, warranted
to Keep IN any climate, and if you are reso-
lutte enough to make the experiment, for
any number of years. The matter of using
sugar do not, by any means, consider the
perfection OF wine making; for grape
brandy would, and does answer the pur-
pose fully as well, and I do not doubt
makes IL wine Of superior flavor, as,
IN that case, no foreign taste has
been added 70 the juice, which cane
sugar invariably, to some slight degree,
must do. But without either sugar or
brandy, have not, thus far, been able to
make palatable wine. With proper man
agement, DO not hesitate to say, think
less quantity Of sugar would save Your
WINE, but how much less, 1 am unable, from
any experience of my own, to determine
know that a good and sufficiently strong
wine may be made with l !! lbs of sugar,
and am not prepared to say but even less
than that will eventually be found 10 an
sWer the purpose. However, This is a mat |
ter Tor investigate n IA the wine makers pro-
fesslOn, 2al- one that can be satisfactorily |
pAilJ ~ ~ cCIICS Vi SCISullllc ana
conducted experiments. Such |
will finally be made, and the result will be- |
that we shall deliver q wine made Of orr
Scuppenong grape, equal to the choicest |
brands OF sweet wines sent to this country |
from Hungary, Spain o. ISaly Plat a grape |
SO rich IN aroma, and m all the qualities |
Whlch constlbute a FIRST rate wine, when full |
~ n4aasured, and the Juice properly treated, |
should not turn ont superb article is i'm |
possible for there is ample experience to |
prove it, Yet, whether sugar, or brandy |
made OF the Scuppernong itself should |
be added to the mus1 experience alone
can decide. However, permit me to
add a slight hint of what NAV
be done. Suppose you take the Juice, or
must, as it is called, turn it into large, oak
en- 1ermentlng tuns, and JUS. as you discover
mat the yeast, watch viii float on the top
Of the liquor, begins to separate and crack
up previous to precipitating, you draw off
your new VINE, and put it into clean, fumi- |
gated casks, adding a small portion of good
ocuppernong brandy and would not this
process furnish wine richly favored with |
me aroma of the grape, end OF sufficient |
'weetness, without the introduction of any
sugar at al This, am sure, can be done
ma II some one who may chance to read
his article, would favor US with the items +
II the process necessary for successful ex-
oerlment, he would render no small service
o the public. AS [ am upon the subject of
nanaCInO tho 13,,c5 &c