The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1877-09-05

little WHICH, III lOiN-IS t4t Inv Ho
pressing of the pomace, two barrels
aad a half Of grapes may suffice for
a barrel of wine. | will give rules
for making q barrel
Of wine, which viii suffice for
smaller quantities. Get an empty
yhiskey cask, saw it in two, and
make two tubs, which clean well. In
to ore of these put your grapes,
about half full, and mash them with
a masher which any man can make
in o few minutes. Wbea mashed
empty the must ana pomace into the
other tub, and so continue until all
OF your grapes are mashed but you
will require a couple more tubs to
do the work well. Your grapes be-
ing all mashed, you now take a bag
made of stout open muslin, in which
you put as much pomace as eau be
easily pressed out, aud with q piece
of stout board about fifteen inches
wide. laid upon an empty tub, with
strips nailed at each end Of the board
to prevent any Of the juice running
over on the floor ian airy cellar Is
the place TO make the wine) you lay
the bag upon the board, and press it
with your hands, or make ii lever S
or 10 feet long, and have a place for
the end of the lever to be set in or IN
der. SO that you get 8 good purchase
on the bag, which should have a
small piece Of BOARD upon it for the
lever to rest OF, and then bear down
with your full strength, and you will
seeSbe must running out rapidly; then
turn the bag frequently and you vii
soon find the pomace quite dry, and
SO proceed till all is pressed.
You now have nearly a barrel OF
monaco that still contains c%onsidera-
bic Juice. Pour two pals full of well
water upon it, and let it stand six
hours. and then press it again, as be-
fore. and your wine is ready to re-
ceive the sugar (tvo pounds to the
Oallon) of auy good quality. Now
I'm your cask, which should be a well
soaked whiskey barrel, or what is
better. an iron-bound wine cask. Put
in n faucet now, as it is troublesome
70 nut one in after the eask is filed.
If Won can obtain a key faucet, | ad-
wise Won TO do so, as n does not al
WAYS know how attractive wine Is to
hired belp. Put the cask in the cool
est part Of your cellar, raised SO as
n allow the wine to be drawn easily,
and fl It to within about six inches
ofthe bung, and keeping in a jug or
demiiohn enough must TO Oil the cask
when fermentation ceases, which will
he in abou, 4 month, The bung may
be nut in. and an air.hole made with
a pimblet. This gimblet hole may
be closed at the end Of three weeks
with aspike, which should be remov-
cd once a day till DO air escapes on
he removal. Then fill up the cask
and bung it tight. Small syphons
are used sometimes to allow the com
pressed air to escape, with n end
IN q NtSStl pl hditlt " hhlNh W
outside air reaches the wine.
Wine made by wine companies, or
individuals, il large quantities on the
most scientific principles, aud from
grapes that naturally contain consid-
cradle alchohol, do not require any
sugar to make them keep; but all
such wines are less palatable 10 the
taste OF our Taral families than those
that are homemade With sugar. In
deed, our ladies would as soon drink
a glass ofpoor, old, cider, as a glass
of American wine as made in Ohio
and California by professional wine
makers. I consider it q very difficult
thing to take grapes as they are found
in our gardens. with none as tested
wine grapes Of value, and make per-
fectly pure wine-nothing but the
pure Juice ofthe grape-and have it
keep well in ordinary cellars over the
first summer season but it can be
done with good wine grapes by an
experienced homemade wine maker,
by taking only the most perfect, and
fully ripe fruit.
There is another way of making
wine. All grape juice contains a
certain per centage Of aleohoi-ex-
actly such spirits as are sold as al
chohol in the drug stores; and when
people drink what they call pure
wines thew imbibe with it from ten to
twelve per cent. Of spirits Of wine,
alcohol. Now, if We use more wa
ter in u last pressing Of the pomace
and not a drop should be used in
pure wines-and add say q half pint
of pure spirits (alcohol of the
strength of whiskey) to a gallon of
must, with the usual quantity Of su- !
gar. we can make a barrel of wine I
with about two barrels Of grapes, 4;
that is equal in quality to that other !
wise made; and a great deal better !
than some other sale wines. But /,
many persons will object to making ,
such wine, because it contains liquor, !
it only contains six per cent. more !
liquor than the wine hat is supposed !
10 be pure; and it only differs from !
such wine in the degree Of alcohol =
spirit that II contains. Il takes gen. :
rally about nine months fr a eask !
If homemade wine to fine itself, and l
become properly clear, when it viii ]
be ready for use, but the older 1t is
he better it is. In the following
Nay after the wine is made, a second (
erp1entation takes place in q slight c
aud the wine does not be- g
.ome fully fined Clear till June or
Iuly- +
AReautifnt Sentiment.
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