Most Viewed- Clinton
- Mode Of Operating
- Mode Of Operating
- A Few Necessary Improvements
- Propagation Of The Vine
- Herbemont (herbemont Madeira Warren)
- Apparatus For Wine-making--the Grape Mill And Press
- Location And Soil
- Norton's Virginia (norton's Seedling Virginia Seedling)
- The Must Scale Or Saccharometer
- Dracut Amber
Least Viewed- By Layering
- Training The Vines On Arbors And Walls
- Insects Injurious To The Grape
- Gathering The Fruit To Make Wine
- Rogers' Hybrid No 1
- North America
- Fermenting Vats
- Diseases Of The Vine
- Cynthiana (red River)
- Alvey (hagar)
- Marion Port
- Allen's Hybrid (allen's White Hybrid)
- Treatment Of Flat And Turbid Wine
- Preparing The Soil
- Treatment Of The Vine The First Summer
"Experiments continued for a number of years have proved that, in
favorable seasons, grape juice contains, on the average, in 1,000 lbs.:
Sugar, 240 lbs.
Acids, 6 "
Water, 754 "
This proportion would constitute what I call a normal must. But now we
have an inferior season, and the must contains, instead of the above
proportions, as follows:
Sugar, 150 lbs.
Acids, 9 "
Water, 841 "
What must we do to bring such must to the condition of a normal must?
This is the question thus arising. To solve it, we calculate thus: If,
in six pounds of acids in a normal wine, 240 pounds of sugar appear,
how much sugar is wanted for nine pounds of acids? Answer, 360 pounds.
Our next question is: If, in six pounds of acids in a normal must, 754
pounds of water appear, how much water is required for nine pounds of
acids? Answer, 1,131 pounds. As, therefore, the must which we intend to
improve 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, 9 pounds of acids, and 841 pounds of water, there
remain to be added, 210 pounds of sugar, no acids, and 290 pounds of
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."
This is wine-making, according to GALL'S method, in Europe. Now, let us
see what we can do with it on American soil, and with American grapes.
Next: The Must Of American Grapes
Previous: The Change Of The Must By Fermentation Into Wine