Occupations > British wine-maker, and domestic brewer

THE BRITISH WINE-MAKER.
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being 2^ less than is required. A small portion
of sugar may or may not be added at pleasure.
The saccharometer will of course be our guide
in the obscure process of fermentation; for in
proportion as the sweet or saccharine matter les¬
sens, the liquor becomes more vinous and spi-
ritous, and therefore decreases in gravity. This
instrument will clearly demonstrate the progres¬
sive decline of the must until it is reduced to
the desired point of attenuation. By regulating
our fermentation by this instrument, the practice
of adding spirits to our domestic wines, especially
to the extent which is now practised (these being
erroneously supposed to preserve or improve
them), will be found quite unnecessary, as it is a
well-ascertained fact, that the durability of wines
is shortened by the addition of spirits, as spirits
decompose and displace the carbonic acid, and
prevent the wines being lively and brisk, which
should be the character of home-made wine.
Some add spirits for the purpose of checking fer¬
mentation, or preventing the wine from turning
sour. That spirits will not prevent wine running
into the acetous fermentation, unless used in very
considerable quantities, has been fully ascertain¬
ed. We now see that spirits are of no use to the
wine for checking fermentation; and we must own,
that the addition of it to that wine which has in
itself perhaps too much already, will prove inju-