62 Wine-making. 
BUSHBERG CATALOGUE. 
Wine -making. 
The more sugar grapes contain, the more alcohol 
will be developed in the wine under proper fermenta- 
tion, and the more durable 
oating yeas 
that the floatin ually s sees The 
dregs or lees will have settled and the better the wine 
period e 
wines; they become milder, and not only their taste 
* but diac their effects ener Old wines are considered 
less intoxicatin ing and 
limit to this improvement d wines 
; unless younger 
Tt is self-evident mage = baa of wine depend 
on the combination n of the above 
mentioned ‘ihetgheas i in ae cay = their proper 
development during fermentation. From analysis of 
Ia 
eontain 
from 10 to 12 per cent. of alcohol, from 1 to 3 per cent. 
extractive substances, and 14 percent. (5 to 6 pr. mille) 
acids, b tand i rti (which 
_cannot be expressed or measured by any scale) - 
__Thealcoholic strength of wines can NOT bemeasured’ 
‘3 
cific gravity holi 
apparatus, Alambie Salleron, aa ee re- 
however, kiow ti iedywnss, frven e sugar percentage 
of his must, how many per cent. of alcohol his wine 
x 
perature 
a mat ag ie R. or 17°C.) Tables showing the 
ae percentage of sugar for the various degrees of 
_ Oechsle’s scale may be obtained with th e instrument. 
2 ° determine the acidity of wines, as well as of must, 
we have now in Twichell’s acidometer a safe an 
| instrum 
it. 
a aay : Roa 4 + 
: Fl cogent tpt : 
2p Dry Wives, in which all the grape sugar has 
weer WINes, ae 
ble quantity of sugar. 
The former might be called the Wines of the North; 
aot — of some southern grapes disappears. 
in a few ; 
With aaa to Oh, wines are classified as Waite 
D wines, th 
the two extremes, from th he pale greenish-yellow of the 
Kelly Island Catawba to the deep dark red of our Nor- 
ton’s Virginia. The intermediate shades are generally 
not as well liked. . Sometimes wines are also classified 
as STILL and SPARKLING wines, a a. artificial 
anipulation (by Feu atiaa: in 
eaten hia = so as tore 
acid gas)—a manipulation too complicated to be here 
os or to be of any practical use to most wine- 
grow 
We shall now endeavor t 
andi of the grape-grower as a jgieorsade of still wines. 
II.—G@athering the Grapes—Mashing and Pressing. 
Some are impatient to gather their grapes ft 
making as soon as they color, others delay nor eres 
are over-ripe, Both are wrong. Not until the grapes 
have reached — igi sweetness, the berries ee 
easily 
and en —— harder, , dryer, Deews. or woody, ae 
they when they 
pe y gatherin ring should not be delayed. It is impossi- 
in acidity h r than others, and in 
seasons pes will not reach a peat degree of ma- 
re * Bach. es more useless 
ye Ww eik vement by 
“after-ripening,”’ as, gas from thes aauoae of their en- 
tirely spoiling by late rains and frost, the lossin quan. 
tity would be far greater than the gain in q 
ality: 
cannot afford to risk a large portion of 
Grape-growers 
; little better ‘quality, especially as begin. 
£4 
i 
in in this country. The dangers of loss are, of co 
rthern 
stantly ay and warm that the above rule is thereby : 
others by getting over-ripe, and are far better adapted 
for late gathering. As we would especially name 
nce Norton’s Virginia. 
o obtain a wine of superior quality it 
But ut, instead of 80 
will - pay 
wine. sg pose ch not wi i dora the test- 
4252 
n fpr alpreapeipea sant improvement; but the _ 
| Baste saaret mi tino oo i 
