in ) THE GENESEE FARMER. 117 (^^ 



CULTURE OF THE GRAPE, AND WINE -MAKING. 



BY L., OF IRONDEQUOIT, N. Y. 



You gave in the January number of the Farmer much information on the science 

 of grape cultivation and the making of wine. For the purpose of making good wine, 

 and that wliich will mature itself in due time, it is of much importance to procure the 

 right kind of grape, well adapted to the climate. Without detail on the selection and 

 cultivation of a suitable wine-grape, suffice it to say that your correspondent, Mr. 

 Blakely, of Roxbury, Conn., in his excellent article on "Wine-Making," has set forth 

 very fully, and with much practical knowledge, the selection and propagation of the 

 grape for wine-making. I would by no means depreciate the utility of the diiferent 

 modes of propagation proposed by Mr. Blakely, for they are among the best means of 

 obtaining vines on a limited scale ; but as no allusion was made to any other practice, 

 in his communication, I beg leave to state that by far the most rapid and cheap way to 

 multiply grape vines is by cuttings of the last year's gi-owth ; and it is the principal 

 mode practiced by nurserymen in obtaining vines for their extended sales. Indeed, I 

 suppose there may be 3000 cuttings, Avith three joints each, placed on a quarter of an 

 acre ; and if the soil be deeply worked, with good after culture, they will give more than 

 half their number of well rooted vines, suitable for resetting after two years' growth. 

 Your paper is too valuable for me to occupy its pages with a long article, but I will 

 • venture to give a short statement of what we make wine of in Irondequoit, and how it 

 is made. 



The Clinton gTape, as known in these parts, I consider the best adapted to making a 

 high colored wine. This grape has rather a small berry, but is very hardy, and always 

 niMtures itself in good season. I have a few ban-els of wine made from vintage 184Y 

 and '49, which prove to be of the very best quality with which I am acquainted. The 

 greater proportion of this wine was made from the Isabella grape, combined with the 

 Clinton. I may also state that it is selhng as a choice article for sacramental purposes 

 at two dollars per gallon. 



When the gi-apes are fully ripe, and have been removed from the vineyard to the 

 place assigned for making the wine, they should be assorted and all the decayed and 

 green ones removed ; then put them into a barrel, about a bushel at a time, stems and 

 grapes, and pound them thoroughly till all the grapes are mashed. Continue the pro- 

 cess till all is finished that you wish to make up at that time. The next process is to 

 press out the juice or must, and to every gallon add two pounds of sugar, and stir it 

 thoroughly till the sugar is all dissolved. After treatment is, to put it into barrels for 

 the purpose of fermentation, there to remain, with frequent filling up to supply the 

 waste, till the pomace is all fermented off. A supply of the must should be on hand for 

 that purpose. The barrels should not be bunged up until the fermenting process is 

 about complete, and by placing your ear to the bung it may be easily decided. If in 

 April or May the wine should be found clear, it may be racked off; but if unsettled, it 

 should remain till fall. If the wine is found to be just what you want it at the time of 

 racking, bottle as much as you choose ; but if not, let it remain on the lees, and the 

 article will increase in character and strength. 



The above mode of making wine I have practiced many years on a small scale ; but 

 for a more extended business in wine-making, the Ohio practice would be more complete. 

 I woidd remark that no grapes raised in this part of the State contain sufficient sugar 

 or saccharine matter to make good wine without the addition of sugar. 



N L 



