The evening times., 1902-07-14
REPORTS FROM CONSJLS
AROUND THE WORLD

FRENCH CURRANT wINE-Thorn-
wen Haynes, Consul at Rouen, writes
the State Department, under date Of
June 9:
The currants mostly employed in
France for making wine are the Corinth,
which come directly from the famous
|Peloponesian Peninsula; the Thyra,
which is exported from Asfatic Turkey,
especially Smyrna: the Samos. from the
Greek island of the same name; and the
Vourla-
Wine made from currants is always o.
a pale color. though the currants are
red. The reason is that desiccation
tends to destroy the coIoring matter.
IN France. the Corinth currants are
considered the best for wine, and the
process is as follows: The fruit is placed
n water in order to recover the moisture
lost By drying The quantity CT water is
determined by the degree OF alcohol de-
sired. It is said that usually 100 k;lo-
grams t226-46 pounds) Of dried Corinth
currants contain enough sugar to give
30 to p degrees OF alcohol. When l9G
kilograms are used 1855 gallons of
wa-cr give I9 to % degrees; 1928 gal
Ions Of water give 16 to IS degrees;
52-eG4 gallons. II to Is degrees: SO i3S
gallons, 13 10 Ii degrees; 66.042 gallons,
y TO y degrees; 72.646 gallons, II to
y degrees; 1921 gallons, 10 to Il de-
gTees: 1855 gallons, s to 10 degrees.
The water IS placed in the vat and the
currants are poured in. care being taken
to scatter them well. as otherwise the
water can not penetrate the coagulated
frUit. and considerable alcohol is lost.
The temperature CT the room should be
from IS to % degrees c. Fermenta-
ton begins at once, and during the first
two days it is only necessary to stir
the fruit. scattering the masses and
immersing the covering OF currants
which comes TO the top. called the hat
This porous macs acfdiaes rapidly when
in contacl with the air. and should never
5e allowed to Tcmain exposed: the vat
should he covered with cloth.
The fermentation is finished in ten OF
fifteen days; IN winter. the time is Us
ually longer When the temperature of
the must in the vat Is more than y de-
grecs. fermentation usually ceases. To
be Iaathematicslly sure. however. there
is employed in France an instrument
called the Salieron mustimcter- by which
one can tell exactly how much sugar re- /
mains Usually. after the fermentation /
ceases, the wine is left for twenty four /
hours
After the liquid Is drawn of. il under +
gees slight fermentation. which fin (
ishes the operation. All the water that
has been absorbed BY the curranrs /
should De pressed cut quickly, in order !
that the skins may be in contact with 4
the air as short d time as possible.
he wine from the press. when clarified.
can be mixed with that Of the first lei.
The skins themselves. il is said. make
an excellent brandy. or they can be used
as manure or as feed for animals.
This wine, although it has fermented
regularity. is more likely TO undergo
secondary fermentation than wine made
from fresh grapes. All likelihood of
this should therefore be DESTROYED By
burning little sulphur in the barrel
before the wine Is put away As the
product contains very little tarnin. for
the reason that the dried currants have
10 stems and some Of them are also
seediess, = to g grains Of taunin are
usually added to each 26.417 gallons.