362 VINEGAR, CIDER, AND FRUIT- WINES. 



of the year, so that all or the greater portion of the sugar fer- 

 ments and the wine, on account of the quantity of alcohol formed, 

 Avill keep for an almost indefinite time. Gooseberry-wine made 

 from must rich in sugar generally acquires by age an odor of 

 Madeira-wine, which frequently deceives even connoisseurs. 



Gooseberry-wine like currant-wine being liked sweet, a larger 

 quantity of sugar may be added to the must from the start though 

 for a quicker progress of fermentation it is better to add the 

 desired quantity of sugar to the fermented wine; if the must has 

 been made quite sweet so that a wine rich in alcohol is formed no 

 fear need be had of the wine fermenting anew on account of the 

 addition of sugar. 



There are a number of receipts for the preparation of gooseberry- 

 wine, but when more closely examined the products prepared 

 according to them will be found either more or less rich in alcohol 

 or to contain more or less free acid and be either sweet or not 

 sweet, so that the proportion can evidently be changed in any 

 manner desired. It is further evident that nothing is gained 

 thereby as regards quality, because the type for all artificial wines 

 is grape-wine obtained in a good season. In such wines the pro- 

 portions between alcohol and free acid are well known and within 

 such narrow limits that they cannot be essentially exceeded on 

 either side, and they alone can serve as a basis for the rational prepa- 

 ration of gooseberry-wine as well as of all artificial wines. With 

 the aroma or bouquet which is to be imparted to such wine it 

 is, of course, different, but no special directions are required as 

 every one manages it according to his own taste or according 

 to that of those who buy and drink the wine. Thus, it is also 

 with the addition of sugar; one likes a sweet wine, the other one 

 less sweet and the third one without any sugar. The principle 

 aim is to prepare a wine which contains the necessary quantity of 

 alcohol to insure its keeping properly, and the power of resistance 

 against decomposing influences and from which the greater por- 

 tion of the fermenting substances is removed by fermentation. 

 In most cases the natural conditions are of great use in this respect, 

 for in order to decrease the content of free acid it becomes neces- 

 sary to dilute the fruit juices whereby the quantity of fermenting 

 substances is also relatively decreased, and sometimes even to such 



