Occupations > British wine-maker, and domestic brewer

OF MAKING UNRIPE GRAPE WINE. 93
undergo that amelioration which time alone can
give. To the proportions which I have described
varying quantities of sugar may be applied.
“ A proportion of two lbs. in a gallon of mix¬
ture will yield a very light wine, and of no great
durability, resembling, under the proper treat¬
ment, the inferior classes of Champagne wines,
and, under a different mode, a wine resembling
Barsac, and the lighter of the Bourdeaux wines.
An increase of sugar to three pounds will yield a
wine equal in strength to the best sorts of Cham¬
pagne, or, if fermented to dryness, to the strong¬
ness of the White wines of Bourdeaux. Larger
doses of sugar will doubtless yield wines of dif¬
ferent qualities; hut of such proportions I cannot
speak from experience. I may only caution the
operator, who shall undertake these trials, that
larger quantities of sugar require larger propor¬
tions of fruit, if it be his intention to work the
wine to dryness, as the quantity of fruit above
mentioned, is but barely sufficient to convert the
proportion of three lbs. above named. With re¬
gard to the durability of these wines, I may add,
that I have kept them for seven years, and dur¬
ing all that time with evident improvement. I
should consider them to be as little liable to de¬
struction as foreign wines of the very best fabric.
While on the subject of sugar, I may also say,
that the general cause of failure in those wines