Show wine F farming armin g mr B buchanann Buchana buchanan nj a well known successful wine f producer producer of ohio gives in the ohio valley farmer the following statement of the raisina raising and fermentation of wine recollect wine is not made imadell it if grows growson 7 jur readers know well our opinion expressed years ago of what wine farming was destined desti ned aed to ie be in this country no doubt some states portions options of states as well as counties are mu much t better adapted to it than others nevertheless the business will gradually increase and spread until it shall become nearly general and quite as much so as are certain other crops at the present time wine farming will in a few years become simplified and almost as easily understood as corn planting there is no mystery in it experience alone must teach the proper position as well as the soil the night right distance apart for the vines the most judicious method ot of spring and summer pruning and as for cultivation keep the ground clean with the plow or cultivator like corn making theline the wine is as simple as making cider the grape bunches are cut from the vines and all unsound or unripe berries picked icke d off the bunch and thrown into the bucket to make with the addition of sugar vinegar or an inferior wine vine the perfect grapes of each days davs cutting are taken to the and in the evening after being mashed in a barrel with a beetle stem and berries cr er passed through wooden rollers in a small mill enill are put on the press and the juice extracted about one third runs off without any pressure the outer edges of the are cut off for eight or ten inches after the first pressing separated with the bands and thrown on top tops when the power of the screw is applied and another pressing made this is repeated two or three times the juice from the last pressing being very dark and astringent is put with the inferior wine the other is put ill in large arge casks filled about five sixths sixtus full to ferment and make the good wine no sugar or brandy should be aided added to the best cataw ba aa juice or must as it makes a better wine without and is strong enough to keep well one end of a dyphon is placed in the bung bunghole hole hoie of the cask the other being crooked over rests in a bucket of water the tha fermentation commences in a day or two wo and the carbonic acid escapes through the water in ten to fourteen days the sy phon thon phon may be remo removed vedi the casks filled up and the be bung driven in lightly in a month tightly in n midwinter mid winter the wine is drawn off into another cask and the lees of the wine with the he of the grapes are used to make brandy irandy the wine will be clear and pleasant to drink in a month or two after the first fermentation ceases the tile second fermentation occurs in the spring about the time of the blossoming bloss oming of 0 the grapes this is but slight and it will be e merely necessary to loosen the bungs bangs when it is over the wine will be clear in two or three months and safe to bottle but that operation had best beat be deferred until november and this is the whole process of making still wine the wine for general use and being a natural product of the juice of tl the grape it is more wholesome than any mixed or artificial wine however showy and aad high priced it ma maybe be zet let the grapes be will ripen ripened edthe the press casks and arid all vessels perfectly clean and thon kee beep the air from the new wine by having the caff casks cases s constantly bung full and there is no danger langer of it spoiling this is the whole secret it is presumed that no one will go into wine arming farming at first but take the precaution to test by the cultivation of a few acres the capabilities of the soil position and climate and the kind of grape best suited to it |