The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1871-04-14
Mauufae,ure OF Native Wines.

At the recent meeting Of the MisSis'
slppl Valley Grapc.Grower Associations
held at ST. Louis on the 9th and 9th, the
Secretary read a letter from Dr.. Chas. II,
Frings, Of St. Louis, from which the fol,
lowing are extracts:
As to the question how the native wines
arc 10 be manufactured In the best and
most profitable manner, l herewith call
your attention to the following:
In the first place, as there Is more ma
tive wine at present manufactured ior
which there Is no ready market, II cannot
be the question TO manufacture out Of q
certain amount Of grapes the highest
quantity Of wine In an artificial way. On
the contrary, the price Of wine has been
so reduced that Gallizing or PetlotlZlng
or whatever methods may be used TO in.
crease the amount Of gallons, does not
pay. The different methods were good
at the time when grape culture was yet
In It's infancy and common native wines
were readily sold at about two dollars per
gallon.
To-day the wine.grower cannot use any
more those artificial means to increase
the yield Of his crop, and It must be bis
aim 10 manufacture peTy good wine. He
will n0l only save time and money, but
will likewise receive a higher price for
his wine. Its q great difference whether
single or double quantity OF wine Is
brought into the market, besides taking
into consideration great point that our
native wines, which Of late have become
so much In disrcpute, be again In good
demand and ready market for the same
But most Of our native grapes do moi
contain the principal ingredients, as
sugar, acids and ferment, In such proper.
ton as Is required 10 constitute a,gOOd
and durable wine. Those proportions
can be regulated with certainty, as I will
here briefly state:
/. The native grapes contain on an
average so many heterogeneous substance:
that about the sixth part Of them Is sufi,
Gent 10 ferment the wine fully. This sur,
plus oil heterogeneous substances can bC
separated by sulphuring the grape juict
before fermentation. By operating thu
the wine not only loses it's foxy flavor
but Is likewise saved Of many diseases.
9. a good many varieties Of grapes d.
not contain sugar enough to produce {
durable wine, which, ut least, must hayC
ten per cent Of alcohol BY weight. A
table which / have constructed shows ex
actly how much sugar there has to b
added to every gallon Of poor grapi
Juice to give q wine Of any alcohol pel
centage wanted. For instance, a grapt
Juice shows on the must scale IS degrees
and II the wine shall then contain ten pc
cent Of alcohol by weight, q quarter Of |
pound Of sugar must be added.
8. The amount Of acids in the must L
not always in right proportion, which
can only be decided by the taste afler tn
first stormy fermentatoh. By adding
small quantity Of neutral tartate Of pot
ash the excess OF acid can be removed
The salt formed Is cream OF tartar, which
settles at the bottom Of the casks.
4 There Is another point TO lie tAkei
into consideration regarding native wines
Red wines are In less demand than whit
wines. But from the red or dark GRACE
there can be manufactured white wine o
the same taste and either qualities as tn
wine made from white grapes The pro
ceeding Is the following; The red crap,
h very slightly pressed, 80 as TO give hal
the quantity OF It's Juice commonly obtain
ed, and to same added part Of the racket
stems, aud let them ferment together
The other half Of the juice contained ye
in tho berries then gives q very dark rel
/ wine