252 GRAPE CULTURE AND WINE-MAKING. 



"It would be extremely desirable to abolish all the prejudices 

 that still exist against this method." 



Dr. DoEBEREiNER, in his Gaehrungs-Chemie, Jena, 1822, says: 



1 recommend the following English method : Take one gallon of 

 water to each gallon of white grapes ; crush them, and let them 

 stand for one week without stirring; then draw off the juice. 

 Add to each gallon 8 lbs. of loaf sugar ; put the whole into a bar- 

 rel, but take care not to close the bung until the mass has whiz- 

 zed out. After six months' time the wine may be drawn off into 

 bottles. 



Again he repeats the same counsel in 1843, in his Privilegirte 

 Jenaische WochenhUiiler^ 1813 : Take to 1 eimer (64 Prussian 

 quarts — about 17 gallons) of must of half-ripe grapes, 1 eimer 

 (17 gallons) of good river or rain water, 20 lbs. of loaf-sugar, and 

 half a quart of beer-yeast, and let the whole ferment in a moder- 

 ate temperature. According to my strictest observations, 20 lbs. 

 of sugar will give, during the process of fermentation, 10-| lbs. of 

 alcohol (wine-spirit), and it will produce a wine at least equal to 

 the French. 



In his Adtere unci Neuere Erfalirungen ueher die Fabrication und 

 Yerhesserung der naiurlichen und kilnstlichen Weine, Jena, 1850, 

 he counsels : In case the must contains a great quantity of free 

 acids (acids of apples and wine), it will be prudent to mix it, be- 

 fore the fermentation sets in, with about one per cent, of its weight 

 of slightly burned and finely-pulverized chalk, and increase its 

 sugar stuff by an addition of grape-sugar. The juice of unripe 

 grapes produces only, by reducing its acids in the prescribed 

 manner, a drinkable wine, then by adding sugared water (in equal 

 parts according to the weight), and fermenting it by a very little 

 beer-yeast. It will do to take to 17 gallons of such must 17 gal- 

 lons of water, 30 to 40 lbs. of grape-sugar, and 1 lb. of beer-yeast 

 (bung-yeast). There may also be added to the whole mass 1 or 



2 lbs. of crushed grape-seeds. 



G. C. Bartels {Kurze Anweisung zur recliien Behandlung deut- 

 scher Weine, Diisscl thai, 1843) expresses himself as follows: Every 

 wine is partially produced by Nature and partly by Art. It is the 

 produce of a chemical process, by fermenting juices, guided by 

 man to a certain point, where he has to interrupt it in order to 

 make it tvine, and not let it turn into vinegar by allowing it to 

 continue its natural course. 



Pure icines are such as are produced by a well-regulated fer- 

 menting process. Imjtroved wines differ from natural ones by the 

 latter being produced without man's help, while the former be- 

 came, by a regulated treatment, what Nature ought to have made 

 them. 



I proceed now to show in what manner to produce a palatable 

 and ncaltliy wine even out of inferior must, or that of positive 

 bad quality. The principal condition is reducing the acids in the 



