Occupations > British wine-maker, and domestic brewer

30
INTRODUCTION TO
by adding the same measure of water as juice, we
shall only get 20 instead of 30, making a defi¬
ciency of 10. This deficiency must be made up
(after the discovery in the pure juice), by adding
a greater proportion of pure juice to the water
until it rises to the proposed gravity 30, keeping
always in mind, that the less gravity and quantity
of pure juice our fruit yields, the less fermentable
extract, i.e. natural leaven, we shall have to carry
on our fermentation. Sugar and water, it should
be premised, will not spontaneously ferment with¬
out a proportion of that necessary leaven, which
is held in solution in the juice of the fruit, or
without using artificial means, such as brewer’s
yeast, or some other vegetable extract. By the
saccharometer, we are taught the value of the juice.
We have now to apply it, in order to ascertain the
value of the compound of pure juice, water, and
sugar. Every pound of good Jamaica sugar, mix¬
ed with one gallon of water, when thoroughly
dissolved, should give a gravity of from 35 to 36^.
We will assume here that the gravity is only 35.
Now, as we require 90 to make up a must to the
standard gravity of 120, it will require rather
more than 2J lbs. of sugar to each gallon of must;
for by using only 2lbs. to the gallon we shall get
two thirty-fives, equal to 70, instead of 90 minus
20. By the addition of another half pound of
sugar to each gallon we shall raise the 70 to 87£,