Year: 1887

page_text: Date of Application, 25th Oct., 1887
Complete Specification Left, 25th July, 1888
Complete Specification Accepted, 7th Sept., 1888
I, JAMES FORBES HENDERSON, of Aberdeen, Aberdeenshire, North Britain,
Manufacturer, do hereby declare the nature of the said Invention to be as follows:-
This Invention relates to improvements in or applicable to the manufacture of
unfermented still and sparkling grape wine, and consists essentially in the preparation of a
liqueur from the ingredients hereinafter mentioned in suitable proportions, and in the
further admixture or treatment thereof substantially in the manner hereinafter described
according to the result required.
The said liqueur is compounded from champagne brandy, pure saccharine, and
spirituous essence of champagne grape must not containing sugar, and may be pre-
pared by dissolving the saccharine in the champagne brandy and adding thereto the
spirituous essence of champagne grape must, such ingredients being used in suitable
relative proportions according to the required density of the liqueur and character of
the wine.
For the manufacture of a still wine I charge a bottle or other intended receptacle
of the wine with a portion of such liqueur in amount dependent upon the density
thereof and the required strength of the wine, and then fill up the bottle with pure
distilled water from which the contained air has been eliminated in a vacuum pan or
by any suitable means, and then effect the closure of the bottle in any ordinary way.
If it be required to produce a sparkling wine, the said distilled water after being
deprived of its contained air is, by suitable means, reduced in temperature to just
above freezing point, and is then charged with carbonic acid gas in connected
ordinary soda water or other suitable machinery and is therefrom charged under
pressure (say of 100 pounds to the square inch or otherwise as required) into the said
bottles or containers of the said portions of liqueur, the bottles being hermetically
closed, corked & wired while the contents thereof remain under pressure.
In lieu of the liqueur being placed in the bottles and the distilled or gas charged
water added thereto the liqueur may (but not so advantageously) be mixed with the
water before being charged into the bottle or before being charged with the gas.

page_text: Wines as thus prepared are ready for consumption in a few hours-and possess
valuable dietetical properties.
The spirituous essence of champagne grape must hereinbefore referred to is generally
prepared from the skins and crushed stones of Champagne Grapes or Muscatel Raisens,
after the soft pulp has been expressed to comparative dryness, the remaining skins and
stones being put through a suitable mill and the product macerated in rectified spirits
for about three days, the essence being expressed and filtered in the usual way. Such
essence may, however, be otherwise prepared in any usual way, its preparation forming
no part of the present invention.
Dated this 25th day of October 1887
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.

page_text: COMPLETE SPECIFICATION.
Improvements in or Applicable to the Manufacture of
Unfermented Wine.
I, JAMES FORBES HENDERSON, of Aberdeen, Aberdeenshire, North Britain,
Manufacturer, do hereby declare the nature of the said Invention, and in what
manner the same is to be performed, to be particularly described and ascertained in
and by the following statement:—
This Invention relates to improvements in or applicable to the manufacture of
unfermented still and sparkling grape wines, and consists essentially in the preparation
of a liqueur from the ingredients hereinafter mentioned in suitable proportions, and in
the further admixture or treatment thereof, substantially in the manner bereinafter
described according to the result required.
The said liqueur is compounded from champagne brandy, pure soluble saccharine,
and spirituous essence of muscatel raisins as hereinafter described.
In carrying out the Invention, I prepare saccharinated champagne brandy by
dissolving about 1. oz. of soluble saccharine in about 4 gallons of the finest champagne
brandy of proof strength and preferably not less than 4 years old, and I also prepare
a spirituous essence of raisins by passing about 56 lbs. of the finest muscatel raisins
(which have been carefully picked and cleaned) through an ordinary bruising machine
so adapted as to crush the seeds or kernels and to let the crushed fruit fall into a stone-
ware jar or other suitable receptacle of sufficient capacity to hold about 5 gallons of
the finest deodorised rectified spirits of Wine of strength 10 over proof, and preferably
not less than 2 years old, which is immediately added to the fruit, whereupon the
jar is bunged up airtight and is let stand four days being frequently agitated, after
which the spirit is drawn off and put into a jar or other suitable receptacle capable of
bolding S gallons and which is then tightly corked; about 4 gallons of distilled water
is added to the mare which is then allowed to stand for about 24 hours being frequently
agitated, after which the water is drawn off and the mare is pressed and the whole of
the liquid added to the spirituous Essence (already drawn off) in the said & gallon jar
the product should measure about 6 gallons, and after being intimately mixed and
allowed to stand about 24 hours is made perfectly bright by careful filtration, and is
kept closely corked. This Essence which gives an excellent body and flavour, contains
all the nutritious, demulcent, antiseptic, and laxative properties of the finest grapes.
The essence should be made in a cool underground cellar where the temperature does
not exceed 50° Fahr.
I prepare the liqueur for the manufacture of still and sparkling dry wines by mixing
about 2 gallons of the saccharinated champagne brandy with about 1 gallon of the
essence of raisins; the liqueur for the manufacture of still and sparkling fruity or full
bodied wines being prepared by mixing about equal quantities of such brandy and
essence.

page_text: For the manufacture of a still dry wine I take about 7 fluid ounces of the appropriate
liqueur to each reputed quart bottle, and charge the latter therewith, and then imme-
diately fill the bottle with pure distilled water from which the contained air has been
eliminated in a vacuum apparatus or in any other suitable way, and then effect the
closure of the bottle in any ordinary way.
For the manufacture of a still fruity wine I take about 7 fluid ounces of the
appropriate liqueur to each reputed quart bottle, and proceed in like manner as
hereinbefore lastly described.
For the manufacture of a sparkling dry wine I take about 6 fluid ounces of the
appropriate liqueur to each reputed quart bottle, and then immediately fill the bottle
with distilled water which has been deprived of its contained air and while reduced in
temperature to about freezing point, has been charged in connected soda water or
other suitable machinery with carbonic acid gas, under any required pressure, and
hermetically close, cork and wire the bottle while the contents thereof remain under
pressure.
For the manufacture of a sparkling fruity wine I take about 7 fluid ounces of the
appropriate liqueur to each reputed quart bottle and proceed in like manner as herein-
before lastly described.
For reputed pint bottles use about one half the quantity of the liqueur in each
case.
In lieu of the liqueur being placed in the bottles and the distilled or gas charged
water added thereto, the liqueur may, but not so advantageously be mixed with the
water before being charged into the bottle or before being charged with the gas.
The still wines may advantageously be put up in claret bottles and corked after the
manner of claret, the sparkling wines are better put up in champagne bottles, which
are corked after the manner of champagne and are kept lying on their sides.
The operation of bottling is best conducted in a cool room where the temperature
does not exceed 55° Fahr. The bottles should be perfectly clean and dry before adding
the liqueur to them, and the still wine should be allowed to stand up for 12 hours
before being binned away on their sides in the ordinary way.
Wines prepared in accordance with the present improvements contain all the
stimulating and nourishing properties of high class still and sparkling wines, without
the objectionable properties found more or less in all fermented wines, and in addition
to their stimulating and nourishing properties, are gently laxative and possess the
well-known antiseptic and demulcent properties of the finest grapes; they can be
freely drunk by persons of weak or impaired digestion in all cases of debility and
dyspepsia where fermented wines cannot be taken.
Having now particularly described and ascertained the nature of my said
Invention, and in what manner the same is to be performed, I declare that what I
claim is :-
The manufacture of unfermented still and sparkling grape wines in the improved
manner hereinbefore described.
DAY, DAVIES & HUNT,
321, High Holborn, London, W.C.,
Agents for the Applicant.