No. 9d&.100. VITIS. 175 



into \^hich it is changed by fermentation- Therefore, 

 adding sugar to the Must, if not sweet enough, is equal 

 to giving strength to it, and is bj far preferable to add- 

 ing brandy then or afterwards. 



39. Sugar is seldom added to weak wines in Europe, 

 because it is too dear : while brandy is added because it 

 is cheap. We may easily avoid this error in America, 

 where the reverse happens. In Spain, they often add 

 the brandy to the Must, this makes Sherry tolerable. 

 In Port, Madeira, &c. the brandy is added after fer* 

 mentation, and thus they become Wxne Grogs! 



40. Any other spirituous liquors added to the Must 

 0r wine besides brandy, spoils the wine completely ; 

 rum and whiskey, above all, give a very bad burning 

 taste. Peach brandy is used for our Scupernong wine, 

 wh*ich spoils it also and makes it firy. , 



41. In many countries, a part of the Must is boiled to 

 condense the suo;ar of it, and then added to the whole to 



strengthen the wine. This is a very old and very QXiod 



practice ; but since sugar is now in general use, and so 

 cheap, it is hardly needful. AVhen the whole Must is 

 boiled, very sweet wines are produced. 



42. To know the strength of the Must, which varies 

 every year, let it be weighed with the hydrometer or 

 any other means. A good Must ought to weigh at least 

 one tenth mote than water, or 1.100 up to 1.140 when 

 water \veio;hs 1.000- Or if a <:;alloa of water weisrhs 8lbs. 



G ^j a 



a gallon of good Must ought to weigh 9lbs. : the more 

 the weight the better, and greater the strength. When- 

 ever an egg floats in the Must, the w^eight is 1.125. Our 

 wild grapes give a Must of 1.040 to 1-100 weight, the 

 Muscadine or Scupernong is only 1.040. 



43. By a simple yearly trial, we may thus know the 

 •state of our Must, and how much sugar is required to 



give it a proper strength. This will vary from 4 to 20 

 ounces per gallon, in order to produce strong excellent 

 wines- xMany of our grapes, however, can produce good 

 thin clarets without sugar, like common French and Ita- 

 lian wines; but if superior hies are ^.«nted, sugar be- 

 comes needful- Every 4 ounces of sugar per gallon in- 

 creases the weight of Must 11 in 1.000, or above 1 per 



cent. 



