Wine

WINE. In the article Gallizing we have treated of the manufacture of fruit wines, and of increasing the strength of wines by the addition of sugar. It is well known that the juice of any fruit containing. acid, starch or sugar, may be converted into a kind of wine, by the addition of such constituents as they may lack. Hence any fruit juice, or the juice of the leaf-stalks of veg etables, as rhubarb, naay be made into an inno cent and pleasant juice. A well known authority says that starch readily passes into the saccha rine fermentation, and sugar into the vinous; thus wheat, corn, rye, barley, etc., put in warm water, a certain portion of the starch within is changed into sugar, and if the fermentation is permitted to proceed till it passes on into the vinous or alcoholic, the sugar is changed into alcohol. The fluid now contains a portion of alcohol which is removed hy distillation. As alcohol boils at a much less temperature than water, if the mixed fluid be gradually heated up to the alcoholic hoiling point, the alcohol, being converted into vapor, will pass over into the re ceptacle, while the water will remain unaffected. In ripe apples, peaches, currants, blackberries, grapes, and similar fruits, there is a small per cent. of sugar with little or no starch. The juice is, therefore, so to say, already past the saccharine fermentation and ready for the vinous. Left to the action of the atmosphere, all these juices in a few days ferment, i. e., change whatever sugar there may be into alcohol, the amount of which will depend entirely upon the amount of sugar hefore fermentation. Such a juice is, in general terms, a cider; if its percentage of alcohol is in creased hy adding sugar before the fermentation, it is a wine. The process of checking the fer mentation is similar in both, only that in the case of wine great caution is to be exercised not to cork too soon, as the energy of the fermenta tion, being much greater than that of cider, the safety of the corking may he exposed hy too early closing. Mashing the fruit, hut not so as to bruise the seeds, the juice on being pressed out is mixed with an equal amount of water, and from two to five pounds of sugar to a gallon of the mixture. Grapes usually require about three and a quarter pounds; currants four pounds; blackberry and raspberry, three and a half pounds; peach and cherry, the same as grape; orange wine, the juice of a dozen oranges and three pounds of sugar to a gallon of pure water; the sugar in all cases should be the best white, lump, or crystallized. After the fermentation has nearly ceased it must be stoutly corked, and four or five months later bottled tightly. Sealed well it keeps for years without change. From the invaluable medicinal qualities of grape, cur rant, and blackberry wines, the certainty of their purity, connected with the fact that nearly even,. wine of commerce is drugged and utterly unfit for the sick chamber, their manufacture for home use is daily becoming more extensive. No port, sherry, or raadeira, as commonly found in our market, is at all comparable to these wines in medicinal excellence or grateful qualities. A practical writer on wine making, in a repor to the Department of Agriculture at Washing ton, some time since, wrote an exhaustive article on wine making, from which we collate such matter as will be of interest generally to those who have fruit which they wish to convert into wine. The writer says: To make a first class white wine, only white grapes are used; they are mashed in the apparatus, being fixed on the top of the fermenting vat, but not allowing the husks to fall into the vat, which, after being mashed, are put on the press, and when the whole mass is thus prepared, they are pressed out, and the juice, or must, put in the vat. As there are no husks in the vat, the false bottom is not required. The head, or cover, is now put on, and the tem perature of the must ascertained by the thermom eter. If it is lower than 50°, some must is taken out and heated, to warm up the whole mass till it comes up to 60°, which is the point it should be brought to when fermentation takes a proper course. This temperature must be maintained as evenly as possible, and therefore a proper room, as already described, with a stove or fire place in it, vvill be the most serviceable. After the temperature of the must is regulated, the bung with the safety-valve and tube are fixed on, and a small vessel with water is placed under the other end of the tube, or cylinder, so that it will reach into the water about three inches. The whole work of mashing, pressing, regulat ing the temperature, and closing up the vat, must be performed with the greatest possible speed, as the juice begins to ferment as soon as it is extracted from the berries, and by coming in contact with the atmosphere, the most essential part of the wine, its chief strength, the alcohol, escapes. In proportion as the grape contains sugar; the fermentation of the must will proceed; hence the fermentation of the must from highly improved grapes of best qualities, containing much sugar, and a vintage favored with a hot, dry summer, will take twice as much time as poor and watery juice. By fermentation, the sugar of the grape-juice is converted into alcohol, which amalgamated with the other contents of the grape juice, forms the wine, at once fiery, aro matic, and pleasant in every respect. The dis solution of the greater part of the sugar, and the union with the acids, gluten, tannin, etc., will have been performed when the must begins to get a clear color, an aromatic vinous taste, and quiet; it is then time to draw it from the ferment ing vat into the casks, in which it will slowly finish its fermenting process. Rich must will ferment in from five to eight days in the vat, while that of inferior quality gets through in two or three days. It is very important to have large casks in which to keep the wine, as thus its prop erties and character are much better preserved. When the ca,sks have been filled, a similar tube is fixed, as on the fermenting vat, with one end in the bung-hole and the other in a small vessel of water. Schiller wine signifies a particular color of the wine, varying from one hue to another, and to be called neither white, yellow, nor red. Grapes of all colors are used in making this wine; they are mashed by putting the mill on the top of the vat, and the husks put in it, and fermented together with the must. When they are all mashed, or one vat is filled, the false or fermenting bottom is set in, to keep the husks under the must, and the head and other fixtures put on. The fermenting of schiller wine takes a longer time and is more stormy than white or claret wines; but this is stronger, more fiery, and aromatic, than either. The same tempera ture is required as for other kinds. Much care, however, must be taken to watch its culminating point, when the carbonic acid gas escapes furi ously, the water begins to roar in the little tub, aud the safety valve works like a hammer, that nothing may interfere with the action and func tion of those agents, on which depends, in this critical period, the safety of the whole contents of the vat. The agitation may be observed still better in the glass tube connected with the vat; but after a short time, only a few hours, the must will calm, the fermentation proceed more quietly, and, in two or three days, begin to get clear and vinous, which is the time for drawing the young wine into the casks, there to complete its fermen tation. The husks are pressed and the juice obtained added to the rest. A.s soon as one cask is filled, the tube is fixed into the bung-hole, and a small vessel of water put under the other end, to keep the air from contact with the young wine. The ventilation of the cellar is so regulated as to get an even temperature of about 50°. The blue and Traminer-colored varieties are used for making red wine or claret ; after the whole vint age, white, Traminer, aud blue, or black, is made into claret. The color of the juice has to he examined, if it be not of the desired dark-red, some coloring matter must be used. There are several harmless substitutes, such as well-ripened elder berries, the berries of the hawthorn, etc. Whatever kind of berries may be used, they should, in all cases, be perfectly ripe; still better if they have been picked some time before they are wanted, and dried in the sun. Thl quantity of these must be ascertained by taking a sample of the must and adding berry juice till the desired color is obtained; but, as the red or claret wines become lighter by age, the color should at first be a few shades darker. Claret wine takes more time to finish its fermenting process than any other. It is perfected when the color becomes clear, and the taste changed from sweet to strong vinous. According to the state of the weather and the season, which influence the quality of the grape, the fermentation will proceed, but the ordinary period requisite to complete it is from eight to ten days. When finally fit to draw into the casks, the management is the same as with other varieties; the husks are put under the press, and the extracted juice into the casks and mixed with the juice first drawn. The sediment or less, from either variety, is saved in a cask for further use. The husks, which still contain a considerable amount of wine-making properties, aftvr the juice has been extracted from them by the press, are broken up fine, put into the fer menting vat, and water, in equal proportion to its bulk, is added—to each ten gallons of water one gallon of lees—to strengthen and facilitate its fermentation. A light but pleasant wine is obtained in this way, which is fit to drink the next summer, and will be found, in hot weather, a very agreeable cooling drink. All the seeds should be saved, carefully and thoroughly dried, and hung up in bags and in an airy, dry place. The young wine, after it has been brought into the cellar, will go through another second course of fermentation, and will be more or less agita ted, for a certain time. The casks have to be filled occasionally, and kept full to the bung , the dissolution of the sugar and of the different constituents of the wine will proceed slowlyiand finally cease altogether; the undissolved matter settles on the bottom of the cask, and is called lees. When the wine gets to such a state, quiet and clean, it is time to draw it off- into another cask. The casks, before using them, must be well cleaned and sulphured, which is done by dissolving sulphur in an iron pan over a fire, cut ting strips of cotton cloth or linen two inches wide and nine long, and soaking them in the sulphur, then a piece of wire about a foot long is fastened to the bung, and the other end bent to a hook, on which is hung an ignited strip of the sulphured cotton, and introduced into the cask, the bung driven in, the cask rolled to and fro, and finally the sulphuric acid gas, which has not penetrated into the wood, let out by loosen ing the bung. A syphon, reaching about two thirds to the bottom of the cask, is used for drawing. If the empty cask can be placed near enough, so that the other end of the syphon reaches to its bung-hole, it is so much better, as there is less escape of the gaseous and flavoring ingredients of the wine. The rest of the wine which the syphon does not draw is drawn off by a faucet, about six inches above the bottom. When a cask is thus filled to the bung-hole, the bung is driven in tight. In order to preserve the fine, clear condition of the wine, all jerking and other rough treatment of the casks must be avoided. The lees from the emptied casks are collected into a cask by itself. White wines will have attained the proper condition for drawing in a couple of months, wine of inferior quality still sooner, and should be drawn immediately after showing a clear, bright color, as the sedi ment injures its taste and character. Schiller wine, according to its quality and intended use, may remain some time on the lees, especially if it is designed for preserving to an old age; but in most instances it will improve by drawing as soon as it is clear. Claret wine, however,should remain from five to six months in the first cask and lees. When fermentation is no longer per ceptible, the cask is filled, the bung driven in, and it is left undisturbed till the drawing is fin ished. The exact period is a matter of fashion, according to the taste and habit predominating in the country where it is sold. By letting it stand on the lees for several months it obtains more of those peculiar principles, astringency, etc., preferred in good claret. No wine should be drawn, and no good wine-cooper will opeu a cask in cloudy or sultry weather, as the wine, coming in contact with such an atmosphere, gets turbid and excited; therefore cool and bright days must be chosen for that purpose. All articles used in the drawing,no matter how clean they may be kept, should be previously rinsed with wine. There are many instances 'when the wine loses its character, either by turning flat, or getting excited and turbid, when it will be neces sary to attend at once to its restoration by apply ing proper remedies, and prevent it from total destruction. By acting according to the princi ples set down here, such cases can occur only by accident; but, to avoid the calamity, constant care is required. The causes rnay be different, but generally it will be found that neglect, merely, or perhaps ignorance of proper manage ment, created the trouble. When wine becomes fiat, it wants stimulating. This may be done by various means. The liquid from two pounds of raisins, cut fine, and soaked a few days in a gal lon of good rectified alcohol, then pressed and strained, is mixed with a couple of gallons of the flat wine, heated to near boiling, and all put into the cask again. After it has been well stirred, the bung is replaced and left undisturbed for at least two months, when it may be drawn into another cask, previously well sulphured. Every thirty gallons will require a gallon of alcohol and two pounds of raisins. Another good remedy is, from each thirty gallons of fiat wine two gallons are taken out, two pounds of well dried grape seed added, and brought over fire; while it is heating the seeds are stirred and rubbed with a beater, and after a while the liquid is strained and put hot into the cask again, which is bunged up immediately. Practical knowledge and experience are necessary to man age such wines; but the cause of the trouble may easily be prevented by adhering to the gen eral principles of wine-making. If the cask pro duced the flatness, the wine must be drawn first into another, before anything is done with it. When the wine becomes excited, turbid, aud fer ments again, which may occur often in poor cel lars, if the weather should change from cold to warm, or if the casks have been opened in close, sultry, and cloudy weather, the difficulty will be found most likely in the cellar. Wine can not be expected to keep and mature well in a poor cellar, which, perhaps, is also used for other pur poses. Sulphur is a good remedy. An empty, clean cask is provided, two gallons of the infected wine put in. a strip of sulphured cotton ignited, the bung driven in, and the cask rolled. After a while, two gallons more of wine are put in, sulphured, and rolled again, according to the quantity to be cured; eight or ten gallons may be impregnated with sulphur, or even more; and finally restored to its stand, and well stirred,with the bung out. After the wine has been drawn once, there is still more or less undissolved mat ter in it, which will soon settle to the bottom of the cask and therefore render necessary another drawing. This must be done, generally, three or four times before the wine gets clear, well fined, and fit for the market. The proper time for drawing will be at intervals of from three to five months; but experience and judgment alone can point out the exact period. If it is desired to sell the wine before it has attained its finish, it must be fined. This is done by taking out of the cask from four to five gallons, and adding to each thirty gallons the whites of ten eggs; these are beaten to foam with the wine, finally put into the cask, well stirred, and the cask bunged up. Or powdered gum arabic may be used, in the proportion of one ounce to fifty gal lons of wine, well stirred with the whole con tents. Both articles are perfectly harmless to the character of the wine, and entirely answer the purpose. In the course of from four to six days the wine will be in the desired condition to draw and bottle for market. It will keep best and improve more in the casks; but there are several instances when, after it has been drawn, and the casks filled, portions remain, for which no casks small enough can be provided; it is better to draw sueh portions at once into bottles. Simple as the bottling seems to be, yet there are many things to be observed, in order to keep the wine well and prevent it from becoming fiat and turbid. The first and chief requirements are clean, sweet bottles, and new. fresh corks; it must be a rule, strictly adhered to, that as soon as a bottle is emptied it is to be rinsed out well with water and placed in the open air, on a shelf or frame erected for the purpose; before using, it is finsed out once more, aud then filled within two inches of the mouth. The cork, which should fit exactly, is dipped into wine, and driven well itt. The bottles should always be placed in a horizontal position, so that the corks can not get dry and admit air, which is generally the reason why the wine gets flat. They keep best if put in dry sand, one above the other. As further protection, the corks may be waxed. The husks, lees, and seeds may be differently used; a pleasant wine can be made of them, in the way already described, but a real good mar ketable wine is obtained by adding sugar in pro portion to the vinous principles, found out by proper instruments, by which all wines have to be brought up to a certain standard point, most favorable to their development. But, as a de scription of this modern art of wine making would require more room than has been allowed, it may only be mentioned that a vintage can be increased from 100 to 200 per cent. without the least detriment to its quality. If the husks are not wanted for this purpose, a good vinegar may be obtained from them. As soon as they come from the press they are broken up fine, and put into a vinegar vat, twice their bulk of rainwater added, with two gallons of lees and a quart of beer-yeast to each barrel. The vat is set in a

warm room, but not in a fermenting room, cel lar, or anyvvhere near wine, and allowed to stand till the vine,gar is formed, which is then drawn into barrels, the husks being brought to the compost heap, or directly to the vineyard. The lees contain considerable undissolved sugar and other vinous substances, which, by distill ing, make a highly flavored brandy. The quan tity may be increa.sed without affecting its good quality by adding to each barrel of lees half a barrel of well rectified alcohol; that from pota toes is the best. Let it stand a couple of weeks, turning the cask once or twice a day, and finally it will be fit for the still. The remainder in the still, too weak for brandy, makes a good vinegar. Lees are likewise a good stimulant for flat, insipid wine, and a portion should always be kept on hand to be thus applied. Grape seeds are very valuable for fining and strengthening the wine; they may be used either in the manner mentioned, or a few handfuLs thrown into the cask just as they are. They must be well dried, and kept hung up in an airy place. In conse quence of many failures in the ripening of the grape, and diseases spreading rapidly over the continent, more or less destroying the crops of whole districts, grape culturists and chemists be gan to look for retnedies and substitutes for those principles in which the .vintages are defi cient. Much has been said against this method, and much suggested to neutralize predominating acids without resort to sugar and water, but all experiments have thus far failed, either the wine would get flat at once, or be unfit for use on ac count of its harshness. More than fifty years ago, Chaptal, Cadet de Vaux, and other eminent chemists, suggested that poor wines might be improved by adding sugar; later, Claudot-Du mont urged his countrymen to abstain from the bad practice of sweating and mixing their poor wines, and recommended sugar as the best agent to improve them. But neither of these chemists were able to point out in what propor tion sugar should be used to obtain the de.sired result. This problem has finally been solved by Drs. Gall and Petiol, and approved by such men. as Th Diibeneiner, Von Babo, Bronner, and others. Drs. Gall and Petiol both discov ered, after many analytical experiments and re searches, that the surplus acids in the grape juice can he turned to good account, by bringing its. other ingredients (sugar and water) to a proper proportion. Every kind of grape juice is nothing but clear water, in which are dissolved from six to thirty per cent. of sugar, two to four per cent. of free acids, and from three to live per cent. of other matter, or the essence of wine-making principles. Sugar converts itself into alcohol by fermenting, and two per cent. of sugar will produce, in the average, one per cent. of alcohol; the free acids, if they are in proportion to the other principles, give the wine its agreeable vinous character, its flavor, etc. ; the last prop erties contain the principles necessary for fer menting, fining, and keeping. Dr. Gall has further proved the fact that these different acids in the grape do not require particular notice; it is sufficient to find out the whole sum, and then treat them alike. In order to ascertain what percentage of sugar and acids the must, or grape juice, contains, two different instruments are re quired, a must scale and an acidimeter; for the first purpose Occhsle's must scale is generally used, and Otto's acidimeter for the second; on both the following calculations are based, illus trative of the method, as given, of making wine. Experiments continued for eight years have proved that, in favorable seasons, grape-juice contains, in the average, in 1,000 pounds: 'Phe.se proportions may be set down as normal; therefore, to obtain good wine from a vintage of inferior quality, these proportions rnust be secured by adding sugar and water. It will be seen that the contents of the acids are the indicat ing point as to what quantities of sugar and water would be required to bring the wine to such a normal state; further, as has been the case generally, the less sugar the more acids. The per cent. of acid in the grape-juice is the basis on which d calculation must be founded. All prac tical grape-growers and wine-makers in Germany and France admit that a wine containing the proportion of sugar, acids, and water above desciibed, is in every respect preferable to heavier or lighter wines. It has lately been called a nor mal wine, and will serve here as well as a stan dard. When a must contains, instead of twenty four per cent., only fifteen per cent., or instead of two hundred and forty pounds, only one hun dred and fifty pounds of sugar, but, instead of only six per cent. of pounds, nine per cent. of acids in one thousand pounds, the question arises, how much sugar and water will have to be added, to bring such a must to the proportion of a nor mal wine? To solve it, we calculate thus: if, in six pounds of acid, in a normal wine, two hun dred and forty pounds of sugar appear, how much sugar is wanted for nine potmds of acids? Answer: three hundred and sixty pounds. And again : If, in six pounds of acids, in a normal wine, seven hundred and fifty-four pounds of water appear, how much water is required for nine pounds of acids? Answer: one thousand one hundred and thirty-one pounds. As, there fore, the must, which we intend to iniprove by neutralizing its acids, should contain 360 pounds of sugar, nine pounds of acids, and 1,131 pounds of water, but contains already 150 pounds of sugar, nine pounds of acids, and 841 pounds of water, there remains to be added 210 pounds of sugar, 0 pounds of acids, and 290 pounds of water. By ameliorating a quantity of 1,000 pounds must by 210 pounds sugar and 290 pounds water, we obtain 1,500 pounds of must, consisting of the same properties as the normal must, which makes a first class wine. The increase of the quantity is five hundred pounds, or two hundred and fif teen quarts, which, after deducting the outlay for sugar, two hundred and ten pounds, at twelve and a half cents per pound, amounts to twenty six dollars and twenty-five eents, and, allowing fifty cents per quart, leaves a clear profit of eighty-one dollars and twenty-five cents. An other illustration, which probably comes near the qualities of northern wild native grapes may he thus calculated: Such grape-juice, or must, contains twelve per cent., or one hundred and twenty pounds of sugar, and fifteen per cent., or pounds of acids. One thousand pounds of such must will consist, then, of one hundred and twenty pounds of sugar, fifteen pounds of acids, and eight hundred and sixty-five pounds of water. In order to neutralize these acids, and make them proportionate, corresponding with wine of .a good character and normal state, it will require to fifteen pounds of acids, 600 pounds of sugar and 1,885 pounds of water; as the must contains fifteen pounds of acids, 120 pounds of sugar, and 865 pounds of water, have to be added 0 pounds of acids, 480 pounds of sugar, and 1,020 pounds of water. Such improved must will, therefore, consist of fifteen pounds of acids, 600 pounds of sugar, 1,885 pounds of water, or in all 2,500 pounds. Deducting one thousand pounds of must, which furnished the wine-making princi ples, acids, etc., gives a surplus of filfeen hun dred pounds, or six hundred and forty-five quarts of must in a normal state. Value of six hundred and forty-five quarts, at fifty cents per quart, three hundred and twenty-two dollars and fifty cents. Cost of four hundred and eighty pounds of sugar, at twelve and a half cents per pound, sixty dollars. Net profit, two hundred and sixty two dollars and fifty cents. It will be seen that such wine is produced at the small expense of nine and a quarter cents per quart, omitting the one thousand pounds, or four hundred and thirty quarts, which furnished the wine-making princi ples. But a true estimate of the cost of such a wine from the wild native grapes when they have to be bought must be calculated thus: 3,000 pounds of grapes, at 3} cents per pound S105 00 480 pounds of sugar, at 12+ cents per pound 60.'0 Total cost si66.00 And as one hundred and sixty-five dollars make two thousand five hundred pounds of must, or one thousand seventy-five quarts, the actual expense is fifteen and one-third cents per quart; allowing interest on capital invested for apparatus, casks, shrinkage, aod labor, the whole expense will not average twenty cents per quart. Au immense field of profitable employment pre sents itself to industrious men. In a favorable season a man will gather five bushels of wild grapes in a day, from which he obtains at least eighty quarts of natural wine, while if amelior ated according to Drs. Gall and Petiol, he will get 120 quarts of good normal wine. It is further proved that such wines made according to these principles mature at least in half the time required by natural wine, and keep better; consequently permitting a quicker return of invested capital, a better article for speculation, safe transport to distant markets, etc. Thus, too, a good wine cat he made of an inferior vintage, grown in an unfavorable season, and the quantity of a rich vintage increased to 200 per cent., without the least detriment to its quality. It is very important that this method should be introduced into our country; it will not only encourage people to more activity in this lucrative branch of industry, but will fur nish us with a wholesome and pleasant beverage; insuring as a pure, cheap article, a large con sumption and a ready sale. Grapes properly cultivated in vineyards or gardens, and in fav orable climates and localities, will generally contain sufficient sugar and no surplus of acids; so it may appear that there is no need to practice this method. But Dr, Gall and others found by analyzing the husks or pomace, after the juice had been extracted by means of powerful presses. that these not only still contained a con siderable amount of juice, but also a great amount of extracts or wine-making principles, in many cases sufficient for three times the bulk of the juice previously obtained. This fact suggested the question : as there are so many of these valuable properties left, and only sugar and water exhausted, why can not these prin ciples be substituted till the others are completely used up? It was found that it could he easily done. The secret of making wine from water was thus solved, and an all-important principle for wine-makingestablished. By further experi ments these speculations not only proved to be correct, but it was in most cases impossible to judge which was natural wine, or which the product of this new method; indeed, the pre ference is generally given to the latter. While natural wine is so very different, according to circumstances which prevailed in its growth, such Gallized wine is always in perfect harmony, beeause its contents are not the results of chance, but the close following of processes of nature. The practice of this method is quite simple; for instance, let the vintage be of an average good quality, the must containing twenty-four per cent. of sugar and six per cent. of acid, and the quantity 1,000 pounds. The grapes are mashed in the usual way, but not pressed ; the juice, if it be white wine, drawn off into casks to fe+r ment; if claret or red wine, it is fermented on the husks, as described in a former paragraph, and then drawn off into casks. Before this is done, however, 240 pounds of sugar are dis solved in 754 pounds of water, and as soon as the grape-juice is drawn off, this solution is put on the husks in the fermenting vat. It is absolutely necessary to have sugar-water pre pared and ready for an infusion before the wine is drawn from the fermenting vat, and put immediately on the pomace as soon as the wine is off, to prevent their coming in contact with the air, getting dry, moldy, and spoiled. It is practicable to draw off this infusion once and put it on the husks again in order that their fatty substances may be better dissolved; but this operation has to be performed without delay, as ferinentation commences immediately, and must not be interrupted. The water used for that purpose should be soft rain or cistern water. A large iron or copper kettle is put over a fire and heated, in which the sugar is thoroughly dissolved and then the whole brought to a temperature of 70° and poured over the husks in the vat. The mode of fermenting, temperature, and the entire operation, is the same as before described. To obtain a certain color, it may be necessary to let this second wine remain longer on the husks and in the vat. The proper period for drawing will be best found out by often examining samples till the desired result is obtained. When this is the case, the young wine is drawn off and filled into casks. Again, 240 pounds of sugar are dissolved in 754 pounds of water put on the husks and managed as before stated. Should this second vvine, after it has fermented and been drawn off from the lees, contain less than five per cent. of acid, it will be necessary to add two ounces of tartaric acid to each 100 pounds, or twenty ounces to 1,000 pounds of wine; the tartar is pulverized and dissolved in two quarts of heated wine, which is then put into the casks and well stirred. After this third wine (second infusion) has fermented and been drawn off, the husks are taken out and put under the press, and the extracted juice added to the rest in the casks. This wine is treated like other wines, only left some time longer on the lees before drawing and fining. There is, from 1,000 pounds, or •430 quarts of must, an increase of 2,000 pounds, or 860 quarts of wine, which, after charging for 480 pounds of sugar, at twelve and a half cents per pound, will equal sixty dollars, or not quite seven cents per quart. The rnust-scale and acidinneter have to be used often while such wine is in its fermenting proce,ss, and before it is drawn off from the vat, in order to examine and find out the capacity of the husks, whether they contain sufficient properties for another infusion, or only for a part. If the result of the examination of the young wine shows an undi minished amount of acids, the husks will bear another infusion of sugar-water to the same amount as before; or if there is found a defic iency of one and a half or two per cent., the quantity of sugar and water inust be reg-ulated accordingly. For instance, after the first infu sion has fermented, the pomace shows a decrease of two per cent. of acids, or wine extracts, but there is still four per cent. remaining, which, if fermented with a proportionate quantity of sugar-water, will make as good a wine as any. Therefore, to determine of what proportion the second ,infusion should consist, we calculate thus: If six per cent. of acids require 240 pounds of sugar, bow much is wanted for four per cent.? Answer: 160 pounds. Now, if six per cent. of acid required 754 pounds of water, how much is wanted for four per cent. ? Answer: 502f pounds. There is consequently wanted for the second infusion 160 pounds of sugar and 5021 pounds of water. It will sometimes be found that, after two infusions have been fermented, and 200 per cent. obtained, the pomace still con tains several per cent. of wine extract; therefore, a third infusion of sugar-water may be applied, and a still larger quantity of wine obtained. The calculation in regard to the amount of sugar and water to be used is the same. In either case, should a etronger vinous taste be desired, tartaric acid is added by degrees till the object is attained. To facilitate these manipulations, it is necessary to construct tables, in which the proportion of weight and pleasure to each other are calculated. It will be found more convenient in practice to measure the must and water, instead of weigh ing, and as must will differ in its specific weight, according to it,s acids and saccharine properties, it is necessary to have a table, on which can be ascertained, according to the indication of the scales, the exact amount of each. On the table, for instance, which has been calculated and con structed to Oechsle's must-scale, when ninety five per cent. is indicated, it will be found that the must contains 21.8 per cent. of sugar. The acids and extracts which the must contains increase its specific weight, and prevent the scale from sinking and showing the amount of sugar correctly, being deducted, and the exact amount of sugar found on it. For the acidimeter, a table is constructed, on which is found the calcu lation how the per cents. of acid compare with those of sugar, and how much water is required for certain per cents. of acids and sugar in weight and measure. These tables, as they are compiled_ in conformity with the scales, are generally sup plied with the instruments, and with directions for use. As the sugar contains more or less water, even when it appears perfectly dry, it ia necessary, after a certain quantity has been dis solved for such ameliorating purposes, to use the must-scale, find out how it compares with the intended purpose, and reg-ulate the balance by either adding more sugar or water till the desired point on the scale is correct. It is a matter of course that only sugar of the best quality should be used; grape sugar is the best; but as this can not be had cheap and in large quantities, white loaf sugar must be used. Still there is no doubt that enough of the former will be manufactured as soon as a demand is rnanifested. Since the introduction of this method of wine-making into Germany, several grape-sugar factories have been established, and are all doing well, as the demand for this article increases from year to year. Grape sugar can be produced from forty to fifty per cent. cheaper than white loaf sugar; it is therefore, a great desideratum that this method should be adopted. It has been sug gest,ed to keep each part of the wine by itself : as the natural wine, the first, second, and third, that a fair chance of judgment may be had; but afterward, when the result has given satisfaction, and all doubts are removed, it will be found that no reason exists why they should not be mixed at once, as the care and management will be considerably facilitated, without interfering in the least with its quality. (See articles Cider and Gallizing for further information.)