CHAPTER 1. 



MAKING WINE. 



It will hardly be expected that I should enter into the 

 practices and secrets of the wine dealer and chemist, in a 

 book which only aims to be the guide of the cultivator, and to 

 render grape culture and wine making easy and practicable 

 for the masses. I shall therefore confine myself mostly to 

 the manufacture of light still wines, and try to demonstrate, in 

 a simple and plain manner, the rules and practices which are 

 necessary for success in this branch. I have made but little 

 sweet wine, nor do I like it; nor do I know much of sparkling 

 wines or brandy. But wine making proper, in relation to 

 still wines, although a very simple art, yet is governed by 

 certain rules which can not be infringed with impunity; any 

 man with sound common sense can become a successful wine 

 maker if he observes them, and also uses that common sense 

 to make due allowance for variations in product, seasons, etc. 

 I shall be as concise and clear as possible; and hope that any 

 one, by following out my directions, will be able to make a 

 good, sound, drinkable and saleable wine, which will be 

 healthy and palatable for him and those who may buy it. My 

 instructions will be calculated more to benefit the smaller 

 cultivators, who work from ten to fifty acres of vineyard, than 

 those who cultivate from 100 to thousands of acres. These 

 can generally afford to build costly wineries, and employ the 

 most intelligent labor, which will certainly be wise economy 

 for them. Still the principles governing wine making remain 

 the same, and 1 also hope to interest them, as they may find 

 some suggestions which they also can put to practical use. 



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