Wine Cultivation

(Labrusca) The most valuable attribute of Vergennes (Plate XXIX) is certainty in bearing. The vine seldom fails to bear although it often overbears, causing variability in size of...

Origin uncertain; from Western New York; vigorous, hardy and productive; free from disease; bunch medium, long and narrow, generally shouldered, compact; berry medium, roundish obl...

A very good vinegar can be made from grapes, although as yet this outlet for over-production is not largely utilized in America. Grapes which are unsuitable for raisins, dessert, w...

Is much recommended by Eastern authorities, and where it succeeds, is certainly a fine grape and makes a delicious wine. Here at the West, it has proved a failure in most locations...

The wood should be cut from the vines in the fall, as soon as the leaves have dropped. For propagating, use only firm, well-ripened wood of the last season's growth, and about medi...

From the experiments of one of the most learned chymists of Europe, it has been demonstrated, that the proportions the most advantageous to the formation of a good vinous liquor, a...

Almost any of the various modifications of greenhouses can be adapted to growing grapes. Firms constructing greenhouses usually have had experience in building graperies, and, as a...

When the apples are ground put them into open hogsheads to ferment, taking care not to fill them too full, or they will work over; set them under cover, as the sun will sour them t...

When you have scalded your hogsheads well, put into each, a large handful of oat or rye straw, set it on fire, and stir it till it is in a blaze, then turn the mouth of the hogshea...

Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the...

Waters differ in their quality, that is to say, in extracting the goodness from the Malt; it is, therefore, very necessary for every one who professes the brewing of Beer, to be we...

Many professed brewers are particularly attached to the colour of the hops, that is, they are partial to those of a fine green colour; these are certainly to be prefered, if they w...

It is a practice with many people to keep their beer in the tun from four to six days; by that time the yeast will fall to the bottom of the tun, and the beer will be in a flat, de...

Mash Tuns should have false bottoms, to take up as occasion may require;--they should be about two inches clear of the fixed bottom, with holes therein, about a sixth part of an in...

As soon as the wort is out of the copper the next thing is to get the heat out as soon as possible, and to get it in a state for fermentation. Most private brewers, and many victua...

Care should be taken to keep the cellar clean, (especially those who are situated near the south aspect; or shallow, where the sun has any power,) by scraping the yeast from the bu...

Attention should be paid to the beer when in the tun. It is a custom with many brewers to put their yeast for that brewing into the tun at one time: I will prove that practice to b...

As I said before, small beer is too frequently neglected, because the master or mistress of a family drink but a small quantity of it. I verily believe there would be less good sma...

I shall here give a few observations on malt, which was my principal reason for introducing this work to the public, well knowing that many who profess the art of brewing have very...

Much depends on the grinding of Malt. Many people give directions to have their malt ground small, having an idea that the water will mix itself with, and have a more free access t...