52 ON THE ART OF MAKING 



is to be preferred, because it already contains a 

 portion of yeast conducive to the more perfect fer- 

 mentation of the artificial must. 



In proportioning the sugar, the following general 

 rule may also be taken as a guide. Two pounds of 

 sugar, added to a gallon of a compound, containing 

 all the other ingredients requisite to a perfect fer- 

 mentation, produce a liquor equal in strength to the 

 lightest class of Bourdeaux white-wines. Three 

 pounds produce one equal in strength to the wine 

 known by the name of White Hermitage: and from 

 four, if fermented till dry, a wine resembling in 

 strength the stronger Sicilian wines, that of Marsala, 

 for example, or the Cape Madeira, is produced, 

 supposing these wines to be free of brandy. Where 

 a fruit already contains sugar, it is obvious that 

 the quantity of added sugar must be diminished 

 in proportion to that which the natural juice may 

 be estimated to contain, if we are desirous of accu- 

 rate results. If in any case wine is to be left sweet, 

 it is clear that this general rule cannot be applied, 

 since sweetness and strength are, in the same wine, 

 and from the same quantities of sugar, incompati- 

 ble. The rules thus laid down, render any for- 

 mal detail of proportions unnecessary, since they 

 are readily deduced from the general view ; and 

 the circumstances which ought to regulate the 

 fermentation and after-management, have already 

 been so fully investigated in the first part of this 

 essay, that it would be superfluous to repeat- them. 



