GALLIZING. Adding sugar and water to the must of grapes containing too large a propor tion of acid and tannin, as the Concord and Clin ton, and fermenting it therewith is called Galliz ing, 'after its inventor, Dr. Gall. Another means, adding sugar and water to the husks, after the first pressing (and then fermenting), is called Chaptalizing, after its inventor, Chaptal. In Gal lizing the juice of grapes, or in Cliaptalizing, 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 saccha rometer, and so it shall contain four per mill acid, by Geisle's acidimeter. 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 acid, more. The husks may be afterward Chaptalized, by adding water and sugar to the husks to make it weigh eighty degrees as strained juice. Then ferment on the husks from twenty-four to forty-eight hours according to the temperature, or more or less violent fermentation. The making of cider wine is precisely after the same process. The apple juice is augmented with sugar and water, the resulting liquid to be of a standard of seventy to eighty degrees ac cording to the strength required. Currants, gooseberries, raspberries, blackberries, straw berries and tomatoes, and the crushed stalks of rhubarb, can be made into most palatable wine, by Gallizing, as directed for cider, and as ap plied to American grapes the result has been most excellent wine.