WINE.
We have elsewhere stated that our only hope for pure wine in this country is in domestic manufacture. We shall here give two recipes that will insure better articles than are now offered under the name of imported wines.
Currant Wine.—This, as usually manufactured, is a mere cordial, rather than a wine. The following recipe gathered from the Working Farmer, is all that need be desired, on making wine from currants, cherries, and most berries, that are not too sweet. Take clean ripe currants and pass them between two rollers, or in some other way, crush them, put them in a strong bag, and under a screw or weight, and the juice will be easily expressed. To each quart of this juice, add three pounds of double-refined loaf sugar (no other sugar will do) and water enough to make a gallon. Or in a cask that will hold thirty gallons, put thirty quarts of the juice, ninety pounds of the sugar, and fill to the bung with water. Put in the bung and roll the cask until you can not hear the sugar moving on the inside of the barrel, when it will all be dissolved. Next day roll it again, and place it in a cellar of very even temperature, and leave the bung out to allow fermentation. This will commence in two or three days and continue for a few weeks. Its presence may be known by a slight noise like that of soda water, which may be heard by placing the ear at the bung hole. When this ceases drive the bung tight and let it stand six months, when the wine may be drawn off and bottled, and will be perfectly clear and not too sweet. No alcohol should be added. Putting in brandies or other spirituous liquors prevents the fermentation of wine, leaving the mixture a mere cordial. The use of any but double-refined sugar is always injurious, and yet many will persist in using it, because it is cheaper. The reason for discarding, for wine-making, all but double-refined sugar, may be easily understood. Common sugar contains one half of one per cent. of gum, that becomes fetid on being dissolved in water. The quantity of this gum in the sugar, for a barrel of wine, is considerable—enough to give a bad flavor to the wine. This is avoided by using double-refined sugar, which contains no gum. This recipe is equally good for cherry wine.
The following recipe for making Elderberry Wine, produces an article that the best judges in New York and elsewhere have pronounced equal to any imported wine. Its excellence has made quite a market for elderberries in New York. These berries are so easily grown, and the wine so excellent, that their growth will be encouraged throughout the country. It is not only an exceedingly palatable wine, but is better for the sick, than any other known.
To every quart of the berries, put a quart of water and boil for half an hour. Bruise them from the skin and strain, and to every gallon of the juice add three pounds of double-refined sugar and one quarter of an ounce of cream of tartar and boil for half an hour. Take a clean cask and put in it one pound of raisins to every three gallons of the wine, and a slice of toasted bread covered over with good yeast. When the wine has become quite cool, put it into the cask, and place it in a room of even temperature to ferment. When the fermentation has fully ceased, put the bung in tight. No brandy or alcohol of any kind will be necessary. Any one following this recipe exactly, will be surprised at the excellence of the wine that will be the result.
Of Grape Wines, there are several varieties, whose peculiarities are determined mainly by the process of manufacturing. A full treatment of the subject would require a volume. The following brief directions will insure success in making the most desirable grape wines:
1. Let the grapes become thoroughly ripe before gathering, to increase their saccharine qualities and make a stronger wine. All fruits make much better wine for being fully ripe. Cut the bunches with a sharp knife and move carefully to avoid bruising. Spread them in a dry shade to evaporate excessive moisture.
2. Assort the grapes before using, removing all decayed, green, or broken ones, using only perfect berries.
3. Mash the grapes with a beater in a tub, or by passing them through a cider-mill. "Treading the wine vat" was the ancient method of mashing the grapes, not now practised except in some parts of Europe.
4. To make light wines put them at once into press, as apple pomace in a cider-press.
5. To make higher-colored wines let the pomace stand from four to twenty-four hours before pressing. They will be dark in proportion to the length of time the pomace stands.
6. To make wines resembling the Austere wines of France and Spain, let the pomace stand until the first fermentation is over, called "fermenting in the skin."
7. The "must" or grape-juice is to be put into casks, the larger the better, but only one pressing should be put into one cask. Put in a cellar of even temperature, not lower than fifty nor higher than sixty-five degrees of Fahrenheit, and where there is plenty of air.
Prepare the cask by burning in it a strip of paper or muslin, dipped in melted sulphur, and suspended by a wire across the bung-hole. Fermentation commences very soon and will be completed within a few days or weeks according to the temperature. Its completion is marked by the cessation of the escape of gas. No sugar, brandy, or any other substance, should be added to the grape-juice to make good wine. They are all adulterations. The wine having settled after this fermentation, may be racked off into clean casks, prepared as before. A second fermentation will take place in the spring. It should not be bottled until after this second fermentation, as its expansion will break the glass. While in the casks they should always be kept full, being occasionally filled from a small cask, kept for the purpose. When this fermentation ceases, bottle and cork tight, and lay the bottles on their sides, in a cool cellar. The wine will improve with age.
Sometimes it remains on the lees without racking and is drawn off and bottled. Frequently the wine does not become wholly clear and needs fining. Various substances are used for this purpose, as fish-glue, charcoal, starch, rice, milk, &c. The best of these substances is charcoal, or the white of eggs and milk. Add by degrees according to the foulness of the wine. An ounce of charcoal to a barrel of wine is an ordinary quantity; or a pint of milk with the white of four eggs—more or less according to the state of the wine.
Rhine Wine of Germany may be made as follows:—
Take good Catawba or Isabella grapes, and pound or grind them so as to crush every seed and leave them in that state for twenty-four hours. Fumigate the cask by burning strips of muslin dipped in sulphur as in the preceding recipe. Strain or press out the juice into the cask filling it and keeping it entirely full, that impurities may run out of the bung, during fermentation. In the spring prepare another cask in the same way and rack it off into that. When a year old bottle it and it is fit for use.
Sweeter wines than any of the above are made by adding sugar to the must before fermentation. It should be double-refined sugar, and still it is an adulteration.