proportions, as follows:



Sugar, 150 lbs.

Acids, 9 "

Water, 841 "

-----

1,000 "



What must we do to bring such must to the condition of a normal must?

This is the question thus arising. To solve it, we calculate thus: If,

in six pounds of acids in a normal wine, 240 pounds of sugar appear,

how much sugar is wanted for nine pounds of acids? Answer, 360 pounds.

Our next question is: If, in six pounds of acids in a normal must, 754

pounds of water appear, how much water is required for nine pounds of

acids? Answer, 1,131 pounds. As, therefore, the must which we intend to

improve by neutralizing its acids, should contain 360 pounds of sugar,

nine pounds of acids, and 1,131 pounds of water, but contains already

150 pounds of sugar, 9 pounds of acids, and 841 pounds of water, there

remain to be added, 210 pounds of sugar, no acids, and 290 pounds of

water.



By ameliorating a quantity of 1,000 pounds must by 210 pounds sugar,

and 290 pounds water, we obtain 1,500 pounds of must, consisting of the

same properties as the normal must, which makes a first-class wine."



This is wine-making, according to GALL'S method, in Europe. Now, let us

see what we can do with it on American soil, and with American grapes.