Occupations > British wine-maker, and domestic brewer

94
DR MACCULLOCH’s MODE
which are made in this country from ripe grapes,
is the deficiency of sugar, and that even these
would be much improved by an addition of it. It
is owing to this deficiency that these wines are
perishable, and easily converted into vinegar, the
natural must being too aqueous to produce a dur¬
able wine. The proportion of sugar need not be
larger in these cases; but, as before remarked, no
positive rules can be given for it, since it must vary
with the maturity and saccharine quality of the
fruit, circumstances which difier almost every sea¬
son. Two modes of management may be adopted
with regard to the fruit, either subjecting the skins
to fermentation or not. In the first case, a greater
degree of austerity will be the consequence; and
the wine will consequently vary in its qualities.
If the object be to make a wine resembling Cham¬
pagne, the skins may be separated previously to
the fermentation. If this manufacture be con¬
ducted on a large scale, the result of the second
pressing may be reserved to make a distinct wine.
If on a small one, it may either be mixed with
the first, or rejected altogether. The methods of
conducting fermentation, as well as all the after
management, need not be repeated here, as they
are to be found in another part of the book. It
is equally unnecessary to repeat, that wines pro¬
duced in this way may be modified, either in fla¬
vour or colour, by the several expedients already