2. Add to 100 kilos of unpicked grapes 100 litres of the following mixture : River or rain water .. 100 litres. Boracic acid .. .. 60 grm.
White sugar .. .. 18 kilos. Gall nuts (well bruised) . .. 30 Cream of tartar (powdered) .. 300 grm. Common salt .. 100 Infuse the gall nuts for twenty-four hours in an earthenware vessel with 1 or 2 litres of boiling water. Then crush the grapes in a barrel, slightly raised from the ground and baying a stop-cock. Take 25 or 30 litres of the water and heat just to boiling ; dissolve in it, first the boracic acid, then the cream of tartar, and afterwards the sugar and salt, adding the solution to the remainder of the water. Pour in the infusion of gall nuts and add the whole to the crushed fruit in the barrel ; mix thoroughly by agitation.
The mixture thus made begins spontaneously and almost immediately to ferrnent, which continues for a week or more, In order to impart a good colour to the wine, the atems and skins of the fruit are allowed to remain in the fermenting liquor, and kept at the bottom by means of lathe. The barrel is carefully covered during the process. If a deeper colour be required, it may be imparted by adding 200 or 250 grm. of dried hollyhocka before fermentation. This process complete, the wine should stand for a day or two, and may then be drawn off into a cask, when it enters at once into the secondary or insensible fermentation.
a Another common wine is often made from the marc resulting from the process just described, which is usually rich in fermentable matter. One hundred litres of water containing the same ingredients as are mentioned in the last recipe, and also 200 grm. of dry, picked hollyhocks, are added to this mare. In less than two hours, fermentation commences, and proceeds for some days, after which the liquor attains considerable strength and a good colour. It is usually added to the wine made by the preceding recipe.
Instead of the 18 kilos of sugar employed in the first recipe, 30 kilos of syrup may be used, the other ingredients remaining the same. To obtain wine of good quality and capable of long preservation, the must should indicate at least 10° by the saccharometer before fermentation. It is
needless to state that the more sugar tho must contains, the stronger aud better will be the wine produced.
4. A very cheap wine may be made by placing in a bucket 40 or 50 litres of river water, and adding 35 to 40 kiloa of retisiva. Dissolve also 200 grm. of cream of tartar, and 40 grm. of boracic acid in 1 or 2 litres of boiling water, and pour the solution upon the raisins. When the fruit bas swollen until the skins are almost bursting, the liquor is poured off it, and it is placed in a barrel with 100 litres of the mixture described under the second recipe ; the barrel is then covered over, a small outlet being left for the escape of tbe gas. Fermentation commences only after a day or two, and should be provoked hy incessant stirring for a few hours. The wine made in this way should be clarified in a month's time with the whites of six eggs to each cask. In the bottles it is very bright and sparkling. If suffered to age in the cask it becomes dry, heady, and pleasant to the taste.
5. For another wine, either white or red, the ingredients are : White sugar .. 5 kilos. Common brandy 12 litres.
Raisins .. 5 River water ,, Common salt .. 125 grm. Gall nuts (bruised).. .. 20 grua.
Tartaric acid .. .. 200 Brewer's yeaet (in paste) .. 200 Soak the raisins in a little of the water until they swell ; dissolve the tartaric acid in 2 litres of hot water ; infuse the gall nuts for twenty-four hours in 2 litres of boiling water ; then dissolve the auger and salt in the remainder of the water, place the whole in a cask ; add first the brandy, and then the yeast beaten up in two tumblerfuls of water, and stir up briskly with a stick inserted through the bung-hole. In twelve hours' time, if fermentation has not commenced, it is provoked by renewed stirring, and then left to proceed of itself.
To make this wine of a red colour, it is necessary only t,o add to the above ingredients 250 to 300 grm. of dry, picked hollyhocks, taking care to keep them at the bottom of the cask.