196 BOARD OF AGRICULTURE. [Jan. 



Wine. — Mr. E, W. Bull, of Concord, with the sample of wine 

 from the Concord Grape, presented the following 



STATEMENT: 



The wine which I exhibited at the State Fair, on the 20th of Octo- 

 ber, was made from the Concord grape in 1855 and 185G. 



That of 1855 was fermented in the mash tub forty-eight hours 

 before pressing, in order to give to the wine a portion of the astrin- 

 gency residing in the stem and seeds, such wine being considered the 

 best for long keeping. After pressing, the juice was put into a cask 

 and the bung laid lightly on ; it was carefully watched during the fer- 

 mentation, and the cask occasionally filled up with juice saved for 

 that purpose, to supply the waste by working over, the cask being 

 kept full on purpose to work oflf the scum. This wine has lain upon 

 the lees ever since ; it would have been better if it had been bottled 

 at the end of the first year. 



The wine of 1856 was pressed from the grapes immediately upon 

 gathering them, and there being too little of it to keep in wood, 

 was bottled as soon as the fermentation was over ; it is more delicate 

 than the first, and the delicate aroma of the grape is more distinct in 

 it than in that fermented on the skin and stem. 



One pound of sugar to the gallon of juice was added. In some 

 very favorable seasons I think no sugar would be required, while in 

 seasons particularly unfavorable to the grape, more than one jDound 

 to the gallon would be needed. 



A very convenient and easy test for the weight of the juice, is 

 found by putting a fresh egg into the juice ; if it float about one-fifth 

 of its surfice above the liquid it is heavy enough, if not, add sugar 

 until it does ; the sugar should be refined, to avoid any peculiar 

 flavor which would impair the delicacy of the wine. 



To make wine which shall have all the best qualities of the grape 

 from which it is made, the grapes should be fully ripe, free from 

 decayed berries, and pressed immediately; see that the weight of the 

 juice is right, and put into the cask, which should be in place, so as 

 not to disturb the wine, and should be perfectly clean. 



A brisk fermentation makes the best wine ; if it is too cold to secure 

 this, warm a few gallons of the wine to 120 degrees of Fahrenheit, so 

 as to bring the temperature of the Avhoie body to 65 or 70 degrees. 

 Stop up tight as soon as you think it will do. I have never found it 

 necessary to add any thing to the wine to fine it ; it has always 

 worked itself fine and been fit to bottle at the end of the first year. 

 I never add any kind of spirit. 



