ON THE ARt OF MAKING WINE. 51 



ed to produce a free and full fermentation ; and 

 its admirable colour, communicates to the wine a 

 tint as rich as can be desired. It appears to be 

 deficient in acid 5 and its produce is consequent- 

 ly much improved, by the addition of tartar as an 

 ingredient in the artificial must. Its natural sugar 

 is so small in quantity, that it requires an ample 

 addition of this fundamental ingredient. If it has 

 no good flavour, it is at least free of any badonej 

 a virtue which does not appertain to many of the 

 fruits of current application in wine- making. 



In apportioning the two several ingredients of 

 tartar and sugar, the following rules may be of 

 use. 



Considerable differences in the dose of tartar 

 may be allowed without producing any correspon- 

 dent changes in the result, and the proportion of 

 this ingredient has consequently been made to 

 vary from one to four, and even six per cent. The 

 causes of this admissible laxity will appear, when 

 it is considered that the greater part of the tartar 

 is deposited in the lees. I may also remark, that 

 from two to four per cent, will be found a sum* 

 cient dose, and that in proportion to the greater 

 or less sweetness of the fruit, the sweetest requir- 

 ing the largest quantity of tartar, and vice versa. 

 The dose of tartar ought also to vary in propor- 

 tion to the added sugar, increasing as this in- 

 creases. Although pure tartar, or cream of tartar, 

 may answer the intended purpose, the crude sak 



