Occupations > British wine-maker, and domestic brewer

64
CHAMPAGNE FROM
“ If, therefore, this wine is to be amended in
composition, it is either by reducing the sugar, if
we are contented with a weaker wine, or by in¬
creasing the fruit, if we are desirous of retaining
the greater strength. In managing the fermen¬
tation to a constant and successful result, the rules
laid down, as practised for Champagne wine, are
strictly applicable in the present case; and with
these precautions and practices carefully attended
to, the produce of the gooseberry will be invari¬
ably successful. I may also add, that it is per¬
fectly durable; as much so as Champagne wines
of corresponding quality, provided equal care be
taken in the bottling, the cellarage, and other ma¬
nagement—all of them circumstances in which
our domestic fabricators are too apt to fail, think¬
ing, that when they have mixed together a por¬
tion of sugar and fruit, their labour is finished,
and that the rest may be trusted to chance. They
should consider, on the contrary, that it has but
then commenced.”
Page 157 “ Thus, if we are desirous of mak¬
ing a wine to imitate Champagne, it is necessary
to watch for the period when the fermentation is
re-excited by the arrival of spring.
“ By bottling in this stage, we insure a brisk
wine, which, if bottled, either in the cold of win¬
ter, or after the second fermentation has been ex¬
hausted by the heats of summer, would be dead