The Brunswick times. [volume] (Brunswick, Ga.) 188?-1900, 1897-06-06
Wines.

QUESTION Why are imported wines
80 much higher priced than our domes.
tic wines? Please give me a plain,
practical method of making wine, and
also vinegar.
ANSWER. The making of the high
priced imported wines is an art which
is only acquired after long years of
practice and experience And again,
the soil suitable for growing the par
ticular grapes from which certain wines
are made is very limited in area, thus
compelling, a limited yield of such wine.
and consequently a high price. Of
course this condition of things tempts
to adulteration, and it is said that the
United States alone imports more ESQ
called) champagne than is made in the
whole of France. To make a plain,
good, wholesome domestic wine the fol-
lowing directions will suffice: Gather
the grapes when fully ripe, discarding
all that are green or defective, and the
stems also. Then squeeze out the juice
by any available means. There are
many patterns of wine presses, and even
an ordinary cider press will answer very
we'll for the purpose. The juice thus
expressed is called must" and the
refuse, composed of hulls, seeds, etc., is
called "pomace. Now to every gallon
of "must" add half gallon of water
and ~ pounds of best white sugar,
which gives you / pound of sugar to
each gallon of the mixture. There are
two processes of fermentation called
-s=y====:.n as,d ..pndarn fermentation. In
the first process the cask is filled and
each day sufficient quantity of Unjust"
(kept in jug for that purpose) should
be poured into the barrel, to replace the
scum and solid matter thrown off by
the process of fermentation.
In under fermentation, which is con.
sidered the best, the cask or barrel is
not entirely filled, a space of 4 or 8
inches being left at the top. Place a
small bag of sand over the bung and
fermentation will proceed. with the re-
suit that the scum and solid matter will
settle at the bottom of the cask, leaving
the wine clear. In either case, after
fermentation has ceased-which is usu.
ally in from four to six weeks-close the
bung tightly. The following spring
draw off the wine with a rubber tube or
siphon, into clear bottles or demijohns.
or into new kegs or barrels that have
been we'll scalded, taking care not to
disturb the sediment at the bottom of
the cask. Your wine will then be ready
for use, though it will improve with
age.
After the juice has been pressed from
the grapes, fair wine can be made by
adding p gallon of water to every ~
gallons Of ''pomice." putting pound of
sugar to each = gallon of water used.
Let this stand from As to ~ hours, then
press out, and treat the same as first
pressing, except that you add no more
sugar.
In making vinegar the must and
"pom'ce, together, should be placed in
open tubs or barrels, with the addition
Of pint in of rain water. The fer
mentation will be fastened if several
large strips of brown paper, soaked in
molasses, should he placed in each bar
rel. or battar still usa tuhS or harraJs
that have previously held vinegar.
When the vinegar is made it can be
rendered almost colorless, if preferred,
by filtering it through animal charcoal
or b)ne- black. State Agricultural De.
partment