Our native grapeGrapes and their cultureAlso descriptive list of old and new varieties . d. No good wine can be made fromany Grape that does not contain two pounds of sugar to the gallon of must. Forthis reason we must have some guide or means of ascertaining this fact. The bestmethod of doing this is with the must scale. Press a sufficient quantity of Grapes tomake enough juice to fill up the glass cylinder of the must scale, and strain the must go OUR NATIVE GRAPE. through a fine sieve or piece of cotton cloth. If this fresh pressed out must, whichshould not have had time to ferment at all,
Our native grapeGrapes and their cultureAlso descriptive list of old and new varieties . d. No good wine can be made fromany Grape that does not contain two pounds of sugar to the gallon of must. Forthis reason we must have some guide or means of ascertaining this fact. The bestmethod of doing this is with the must scale. Press a sufficient quantity of Grapes tomake enough juice to fill up the glass cylinder of the must scale, and strain the must go OUR NATIVE GRAPE. through a fine sieve or piece of cotton cloth. If this fresh pressed out must, whichshould not have had time to ferment at all, should indicate eighty degrees on thescale, it contains then two pounds of sugar and will make a wine containing eightper cent, of alcohol. No lower standard of wine will keep in a common , when well grown will reach this. Norton and Cynthiana will run as highas one hundred and one hundred and twenty degrees. When the acidimeter is used for the test of must intended to make claret, it isbetter to have the necessary quantity of Grapes for the test crushed the day before. OUR NATIVE GRAPE. 9t and allow juice and husk to ferment together, as most of our Grapes contain theiracidity in the skin and fermentation only can draw it out. Whenever any Grapes mark below eighty degrees that deficiency should bemade up with granulated sugar, and for every ten degrees of deficiency in the mustadd one-third water to dilute the excess of acid found in the Grapes when in thatcondition. It should be distinctly understood that the more acid the Grape is, thegreater should be the addition of water. The adding of sugar and water is especiallyresorted to in unfavorable seasons, when the want of sufficient sun prevents the
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectviticulture, bookyear
