The Dallas weekly herald. [volume] (Dallas, Tex.) 1873-1885, 1875-08-14
MAKING SirlyG WISE


Mr. H. q. Bohny bought wagon
load Of mustang grapes yesterday,
whereof ne proposes 20 make wlne-n
wine 0f such cXhilCrallng properties
| that he who imhibCs n half hottie can
clear Il tcn-rail fence. Thee grapes
grow IN great abundance In this sec-
| ton of VcXus, ana for the benefit of
those readers Of THE HERALD who
wish 10 utilize them, the following
recipe for making the wine II given,
! copied from the Hot Springs (Ark.) }
Telegraph:
Select perfectly ripe lunches, and
then carefully pick or the stems aud
remove all grapes which are not quite
ripe.
Squeeze the juice out, either 10y hand
or press, strain through hair sieve,
and pour 1t mt once into II clean, sweet
barrel or key, adding to the vessel two
gallons of water for every gallon Of
| juice made.
AT the same time put in four pounds
of siitcd sugar per gallon Of juice.
In adding the two gallons of water
stated in section :, let it strain through
the pulp skins, etc, of the residuum
Of the grapes after being squeezed.
Fill the vessel full, up 10 the bung-
hole, which cover with II sand bag, to
allow the fermentation to escape.
Watch the barrel daily, and clear or
scrapc away the scum, which will he
thrown out in large quantities.
AS the wine falls below the hung, ill
up daily (after clearing away the
scum with sugar water, made with
two pounds of sugar to the gallon of
water.
The fermentation will continue from
three to six weeks, according to the
weather. When it had ceased, l
poured into the bung-hole about one
gill of brandy to the gallon of juice
to flow over the surface and prevent its
souring, but the brandy may not be in
dispensable. Then hung the vessel up
tight.
During the cold weather, in say the
following February, when the wine is
perfectly still and clear, draw it of
into any other clean vessel, then quick
ly clean, scald and rinse thoroughly
the barrel in which the wine was
made, and return the wine to it, bung
it up, and draw it off us required for
use.
If you wish to make u very palata-
bic champagne, have the champagne
bottles ready when you rack Off the
wine; put n tablespoonful of common
strip in each quart bottle, then fill
with the wine, leaving about / ! inches
clear below the bottom of the cork,
which fl, ten very securely with strong
Irvine, aA the pressure of the fixed air
to escape is very great.
Al Old brandy or whisky barrel is
the/best; Never use new barrel, as
the wine will taste of the wood.
About fifteen pounds of grapes will
give one gallon of juice. The ripper the
grapes the better the yield of the juice.
One gallon of grapes Ia lunches weighs
about four and half pounds.
Keep the wine in the cellar, where
it will not be exposed to extremes of
temperature.
An approximate estimate of the
quantities required for 30-gallon bar
rel will be as follows:
To make thirty gallons of wine-150 |
pounds OF grapes, yielding 10 gallons
of juice (; 20 gallons of water, strained
through the pulp residuum, 40 pounds
of sited sugar, q pints of common
brandy.
fcarefully made, the wine will be
wholesome and palatable, with flavor
like grape juice Madeira. 1t was pre-
ferred to all others at the Washington |
hospitals during the war of 1S6l.G5, |
and was reported to have been the
means of saving the lives of some of
the sailors.