American Grape Growing and Wine Making

Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1883. Excerpt: ... keep a careful record of the operation. This was my method, and I aimed always at improving the quality; so soon as I found the quality diminished, I considered it time to stop, while so long as the quality improved, I thought it safe to advance. Consider each variety a separate subject for experiment, it will not do to trust to surmises and guess work, nor can any rule be given that will apply to all varieties alike. So far I have spoken mostly of the Labruscas and their hybrids. When we come to the cestivalis class we have entirely different material to deal with, and while we may, and can, by judicious Gallizing, improve some of them, and make them smoother and more palatable, yet with those which are used chiefly for medical purposes [as Norton's Virginia, which has become a great remedy for dysentery, bowel complaints, and cholera infantum], it will be better to let the grapes hang until they are dead ripe. Stem them before crushing, add very little or no water, and ferment on the husks for a week, or even longer. Their flavor is not objectionable, and the object here is, to make an astringent and heavy wine, and develop all the medicinal qualities which that grape possesses in such an eminent degree. To make simply a good Claret from it, of course it can be Gallized, and will make even a more pleasant wine for every day use. This class, however, also differs as much in its varieties as the Labrusca. I have already cited an example of the Rulander, which has a decided Sherry flavor. The Hermann, a seedling of the Norton's, is another with a strong Sherry character, so marked that the pure juice has too strong a flavor, yet when properly Gallized it makes a delightful deep-yellow wine, equal to any Golden Sherry, and the white seedling from it seems to be a still greater improve...