White vs. Red Wine. 39 



WHITE vs. RED WINE. 



By Samuel Miller, Blufifton, Mo. 



The rage for white wines being now so much greater than for red, 

 it may be interesting, in more ways tlian one, to know how to make 

 white wine out of dark-colored grapes. 



We were placed upon a committee — as chairman — where twenty- 

 seven samples of Concord wine were tried, among which were five 

 bottles of white, from different persons. The first premium was award- 

 ed to one of the white ; and it was hard for us to decide about the 

 second — between a red and white one. Some of the committee were 

 disposed to rule out the white ones, as they thought no white wine 

 could be made of Concord grapes. I told them to wait until we had 

 tasted them, when my mind was made up as to its being genuine Con- 

 cord ; and I also told them how it was made. On inquiry, we heard 

 from the lips of the manufacturer that my surmises were correct. Here 

 is the process : — 



Gather the grapes carefully when fully ripe ; crush and press quickly, 

 and put into clean vessels, filling to within a few inches of the bung- 

 hole. Take a bung that is considerably less than the hole, and wrap 

 cotton around it, so as to make it tolerably tight. This will allow the 

 gas to escape, and yet not allow the external air to aflect the must. 

 When fermentation has ceased, and the wine is clear, it should be drawn 

 off as long as it runs limpid, the vessel rinsed out carefully, and the 

 wine returned. By February following, it might be again drawn off", 

 and treated as before, always keeping the vessel quite full, and the bung 

 tight. 



It is always well to have a smaller vessel at hand than the original, 

 as the waste in dross, etc., lessens the bulk, so that it will not fill the 

 original vessel. 



When this wine is a year old, it will be a wine that the ladies v^^ill 

 fancy, I am sure, and one that the opposers of Gallizing can find no 

 fault with. This is then a wine that is purely the juice of the grape, 

 and particularly adapted to sacramental purposes. 



Some may ask. How much can you get out of the gi^apes in this 

 way.? I would answer, about two thirds of the juice. After this white 

 wine is taken out, the husks should be thrown into a vat, and about one 

 gallon of sugar water to every two gallons of must that was pressed 



