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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1883 edition. Excerpt: ...or more, depending upon the amount developed by fermentation, and the degree of sweetness desired. If the must is not allowed to ferment at all, it must be fortified up to 18 or 20 per cent.; if, however, it is so sweet that it will not ferment, it may be kept without the addition of alcohol, but it will be syrup, and not wine. Density.--Dubief says that sweet wines should mark a density of from 4 to 5J Baume, and the best of them even 7J. Furmint Wine.--The following is the method given by Pellicot as practiced by him in making wine from the Furmint grape. He gathers the grapes when they are very ripe, and the small berries are half dried, and then exposes them to the rays of the sun for six or eight days, upon screens. When ready to crush, he takes the screens to the crusher. The dryest berries are then removed by shaking the frame, or with the hand, and put by themselves; and the remainder are crushed in the usual manner. Then the dry ones are crushed as well as possible, and the two kinds are mixed together and fermented. Owing to the syrupy nature of the must, it ferments for a long time, and without much effervescence. When it acquires a suitable flavor, it is drawn off, and is then racked several times till clear. Where the grapes are trodden, it is probably necessary to separate the dry grapes from the rest, and crush them by themselves, in order that they may be well crushed; but if a good crusher is used, it would seem entirely unnecessary. Straw Wines, according to Machard, are made as follows: The ripest bunches are chosen, and preferably from old vines. They are gathered when the weather is warm and dry. They are spread upon straw, or hung up in the upper room of a house. They are visited from time to time, and the rotten berries...
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