Occupations > British wine-maker, and domestic brewer

36
INTRODUCTION.
mentation, require extract of raisins, with a mi¬
nute portion of sugar. Raisins possess this in a
high degree, and will ferment spontaneously:
whereas, if sugar was used alone, an artificial
leaven must be employed.
It is my opinion, all our domestic wines should
be made with a portion of raisins and sugar, or
malt and sugar, or a combination of malt, raisins,
and sugar; the liquor extracted from which will
be found not only greatly ameliorated, but the
quantity of alcohol increased.
So far have I carried the reader in my introduc¬
tion, and I trust not without profit to him. I now
beg him to follow me through the modes of manu¬
facturing a variety of wines, hoping that he will
derive advantage from the perusal of this work;
but before I proceed, I shall now, as before noti¬
ced, give a description of the saccharometer, as
well as a table of the specific gravities of the fruits,
roots, and flowers, fit for wine-making, so that the
operator may make up a must, by referring to it,
with the greatest ease.