The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1880-12-03

sweetness, in which case true estimate
cannot be formed. The loss of sweet
ness is, of course, only apparent, but 1T
undergoes change Of form which pre-
vents n successful test. Therefore, it is
necessary that we should make our test
in the beginning. This we do by means
of the aid of little instrument called
saccharometer, which is made of glass or
silver. AS its name implies, it is used
for the purpose of ascertaining the
amount of saccharine matter contained
II certain liquid. We now select out a
representative amount of the gath cred
grapes, sufficient to afford half u gallon
Of Juice, and then proceed to measure
the strength of that, SO that we may use
that estimate as basis for all At this
stage we meet with serious obstacle.
If all grapes contained ali invariable
quantity, and at the same time the proper
amount for making good wine, there
would be no obstacle, but unfortunately
the contrary is true, the quantity present
is extremely valuable and readily intlu
enced by rain and season. We have
known grapes to absorb 5 per cent. o.
moisture In one night succeeding a heavy
rain, consequently when tested next
morning the must was found to be per
cent. weaker than it was the afternoon
before. But that is not the worst. The
strength of must which might afford an
excellent wine one season might afford
an excellent vinegar the next. There
fore. no specific statement as to the
proper strength can be made. For eX-
ample, take the Concord: One year the
must of that variety may make an excel
lent wine when made to measure
eighty-five degrees according to the
scale of the saccharometcr But the
next year it may be necessary to bring it
up to niuety-tive degrees to make an
article equally MS good. In fact, an ex-
ercise of Judgment is required, and it
must proceed from the requisite amount
IF experience. We have just made use
of the expression Bring it up to ninety
five degrees" Bythat was meant that
certain amount of sugar mad TO be added
to make it register at that point. The
must of some varieties-Norton's Vir-
ginia, Delaware, and Clinton, for exam
ple-is generally sweet enough without
the addition of sugar; but some other
varieties, like the Concord, require the
addition always. 1t must generally
stand, naturally, from fifty-five degrees
to seventy-fve degrees, according to the
season and ripeness of the grapes. Con-
sequently there must be added from a
quarter of n pound to pound of sugar
to every gallon; and as a rule it should
measure ninety degrees after such addi-
ton.
AS we mentioned before, if we are
making wine of light color, as soon as
our estimate of any particular lot is made
the whole of that lot should be pressed
out Immediately. They should be
crushed, put into the press and slight
pressure only applied. That which comes
off first is generally Iightest in color and
sweetest and should be kept separate if
possible. Afterwards a strong pressure
should be applied, making the pomace as
dry as possible. So soon as the must is
pressed out the proper amount of sugar,
according to the estimate previously
formed, is to be added and thoroughly
dissolved. A good way to do this is to
have some casks made, of capacity Of
two barrels, containing one head only
Then any must placed therein may be
made to dissolve the sugar readily.
When this or some similar process is not
followed, then the sugar must be poured
into the bunghole, is dissolved with diff
ticulty through so small an aperture,
consequently may remain undissolved
for long time, In which case the quality
of the product would suffer- Some per-
sons advocate the use of glucose, man.
ufactured article of grape sugar, which
if well made, is identical with the natural
sugar of the grape 1t has been our ex-
perience, however, that pure granulated
sugar is, everything considered, the best
to use. There is no economy in the use
of the cheaper grades of the cane sugar,
and they are liable to affect the flavor of
the wine.
The sugar having been dissolved, the
must should be conveyed at once to the
fermenting rooms, and emptied into the
casks. The size of the casks used is n
matter of much importance. The larger
they are, the better. In other words SOC
gallons of wine fermented and afterwards
contained in one cask, will be better than
if ten barrels holding fifty gallons each
had been used.
The temperature of the fermenting
room should be as near 70 degrees as
possible.
We have tried several arrangements OF
the fermenting casks. Any arrangement
which allows the escape of gas and ex-
c]udes the air will answer The follow
ing plan works very well: A closely-fit-
ting b,ng into which is inserted one end
of a rubber or glass tube, the other end
being immersed in vessel of water
which should be closely watched and
kept full. The casks should be nearly
filled with the must-not too full, for the
violent fermentation in the beginning
might cause too great loss from over.
how To within three inches of the tor
is about the thing If the casks have
been arranged properly nothing remains
to be done, until after fermentation has
ceased except to see that the connections
of the bung hole apparatus are good
When the fermentation is entirely ovel
and the wine has become entirely quie
and clear, and the impurities have settled
the clear portion should be racked off
that is, drawn off into other casks
Nothing then remains to be done except
to keep constant watch over each cash