GALLIZING. Adding sugar and water to the must of grapes containing too large a propor tion of acid and tannin, as the Coneord and Clin ton, and fermenting it therewith is ealled Galliz ing, after its inventor, Dr. Gall. Another means, adding sugar and water to the husks, after the first pressing, (and then fermenting) is ealled Chaptalizing, after its inventor, Chaptal. In Gal lizing the juice of grapes, or in Chaptalizing, the husks, after pressing, are taken; the idea being to add water and sugar sufficient to bring the specific gravity up to eighty degrees of CEchsle's saeeha roraeter, and so it shall contain four per mill aeid, by Geisle's aeidimeter. Fifty gallons of water to 100 gallons of mashed grapes and two pounds of best crushed sugar to the gallon of water, is one formula. Test the mixture and if the weight is between eighty degrees and ninety degrees, press immediately without fermenting the husks, If the grapes are very ripe, they may require less, if unripe, and very aeid, more. The husks may be afterward Chaptalized, by adding water and sugar to the husks to make it weigh eighty degrees as strained juiee. Then ferment on the husks from twenty-four to forty-eight hours aecording to the temperature, or more or less violent fermentation.
It will require practiee and experienee to reach high success, and it is still an open question, warmly discussed, as to the propriety of either of these praetiees It is fairly well-established, how ever, that good judges may be easily deceived, so it is pretty much guess work with them, as to. whieh samples of wine inspected may or may not be Gallized. The making of eider wine is pre cisely after the same proeess. The apple juice is augmented with sugar and water, the resulting liquid to be of a standard of seventy to eighty degrees according to the strength required. Here again practiee alone can make perfect. So any of our juiey fruits, espeeially currants, gooseberries, raspberries, blackberries, strawberries and toma toes, and the crushed stalks of rhubarb, ean be made into most palatable wine, by Gallizing, as directed for eider. Indeed the acid fruits can, not be made drinkable in any other way. So it must be eonfessed as applied to American grapes the result has been most excellent wine, and so far as tests have been made, the produet is not more injurious to the human system than the. pure juiee of the grape fermented and made into wine.