The Wine-cellar
As the wine-cellar and press-house are generally built together, I will
also describe them together. A good cellar should keep about an even
temperature in cold and warm weather, and should, therefore, be built
sufficiently deep, arched over with stone, well ventilated, and kept
dry. Where the ground is hilly, a northern or northwestern slope should
be chosen, as it is a great convenience, if the entrance can be made
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wine to be stored. I will here give the dimensions of one I am
constructing at present, and which is calculated to store from 15,000
to 20,000 gallons of wine. The principal cellar will be 100 feet long,
by 18-1/2 feet wide inside, and 12 feet high under the middle of the
arch. This will be divided into two compartments; the back one, at the
farthest end of the cellar, to be 40 feet, which is destined to keep
old wine of former vintages; as it is the deepest below the ground, it
will keep the coolest temperature. It is divided from the front
compartment by a wall and doors, so that it can be shut off should it
become necessary to heat the other, while the must is fermenting. The
other compartment will be 60 feet long, and is intended for the new
wine, as the temperature will be somewhat higher, and, therefore,
better adapted to the fermentation of the must. This will be provided
with a stove, so that the air can be warmed, if necessary, during
fermentation. This will also be closed by folding doors, 5-1/2 feet
wide. There will be about six ventilators, or air-flues, on each side
of these two cellars, built in the wall, constructed somewhat like
chimneys, commencing at the bottom, whose upper terminus is about two
feet above the arch, and closed with a grate and trap-doors, so that
they can be closed and opened at will, to admit air and light. Before
this principal cellar is an arched entrance, twenty feet long inside,
also closed by folding doors, and as wide as the principal cellar. This
will be very convenient to store empty casks, and can also be used as a
fermenting room in Fall, should it be needed. The arch of the principal
cellar will be covered with about six feet of earth; the walls of the
cellar to be two feet thick. The press-house will be built above the
cellar, over its entire length, and will also be divided into two
rooms. The part farthest from the entrance of the cellar, to be 60 feet
by 18, will be the press-house proper, with folding doors on both
sides, about the middle of the building, and even with the surface
ground, so that a wagon can pass in on one side and out on the other.
This will contain the grape-mill, wine-presses, apparatus for stemming,
and fermenting vats for white or light-colored wine. The other part, 40
feet long, will contain an apparatus for distilling, the casks and vats
to store the husks for distilling, and the vats to ferment very dark
colored wines on the husks, should it be necessary. It will also be
used as a shop, contain a stove, and be floored, so that it will be
convenient, in wet and cold weather, to cut cuttings, &c. A large
cistern, to be built on one side of the building, so that the necessary
water for cleaning casks, &c., will be handy; with a force-pump, will
complete the arrangement. I need hardly add here, that the whole cellar
should be paved with flags or brick, and well drained, so that it will
be perfectly dry.
This cellar is destined to hold two rows of casks, five feet long, on
each side. For this purpose layers of strong beams are provided, upon
which the casks are laid in such a manner that they are about two feet
from the ground, fronting to the middle, and at least a foot or
eighteen inches of space allowed between them and the wall, so that a
man can conveniently pass and examine them. This will leave five and
a-half to six feet of space between the two rows, to draw off the wine,
move casks, _&c_.
This cellar will, at the present rates of work, cost about $6,000. Of
course, the cellar, as before remarked, can be built according to the
wants of the grape-grower. For merely keeping wine during the first
winter, a common house cellar will do; but during the hot days of
summer wine will not keep well in it.
More
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Manuring The Vine
As remarked before, this will seldom be necessary, if the vintner is careful enough to guard against washing of the top-soil, and to turn under all leaves, etc., with the plow in the Fall. The best manure is undoubtedly fresh surface soil from the w... Marion Port
Resembles the foregoing; may, perhaps, make a better wine, but cannot be recommended. ... Martha
This new grape, grown from the seed of the Concord, by that enthusiastic and warm-hearted horticulturist, SAMUEL MILLER, of Lebanon, Pa., promises to be one of the greatest acquisitions to our list of really hardy and good grapes, which have lately ... Mary Ann
The earliest grape we have--healthy, hardy and productive--but in point of quality, a rather poor Isabella, which it much resembles. Bunch full medium, moderately compact, shouldered; berry medium, oval, black, pulpy, with a good deal of acidity, ... Massachusetts White
This was sent me some eight years ago, by B. M. WATSON, as "the best and hardiest white grape in cultivation," and he charged me the moderate sum of $5 each, for small pot plants, with hardly two eyes of ripened wood. After careful nursing of three ... Maxatawney
Another very promising white grape--a strong grower, and healthy; may be somewhat too late in the east, but will, I think, be valuable at the West and South. Bunch medium to large---not shouldered; berry above medium; oval; pale yellow, with a sligh... Minor Seedling (venango)
This grape has attracted some attention lately--some persons claiming for it superior qualities as a _wine_ grape, even classing it with the Delaware, a statement which I cannot believe. It is a rank Fox, and I can therefore hardly think it will mak... Mode Of Operating
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 medium thickness. These are to be preferred to either very large or very ... Mode Of Operating
There are several methods, which are followed with more or less success. I will first describe that which I have found most successful, namely, short cuttings, of two or three eyes each, which are made of any sound, well ripened wood, of last season... Normal Must
"Experiments continued for a number of years have proved that, in favorable seasons, grape juice contains, on the average, in 1,000 lbs.: Sugar, 240 lbs. Acids, 6 " Water, 754 " ----- 1,000 " This proportion would co... North America
Early and hardy, but too unproductive, and bunch too small. Bunch small, shouldered; berry round; of very good quality for its season; black, juicy. Ripens as early as Hartford Prolific. ... North Carolina Seedling
Bunch large, shouldered, compact; berry large, oblong, black, with blue bloom; pulpy, but sweet and good; ripens only a few days after Hartford Prolific--very productive, hardy and healthy; strong grower. One of the most showy market grapes we have-... Northern Muscadine
Very productive and healthy, but too foxy, and liable to drop from the bunch when ripe. Bunch medium, compact, sometimes shouldered; berry round, brown, sweet, very foxy--pulpy. Ripens about five days later than Hartford Prolific. ... Norton's Virginia
This, so far, is the leading grape for red wine, and its reputation here and in the entire West is now so fully established, that it would be difficult indeed to persuade our people into the belief, that any other grape could make a better red wine.... Norton's Virginia (norton's Seedling Virginia Seedling)
Originated by DR. N. NORTON, of Richmond, Virginia. This grape has opened a new era in American grape culture, and every successive year but adds to its reputation. While the wine of the Catawba is often compared to Hock, in the wine of Norton's Vir... Oporto
Of all the humbugs ever perpetrated upon the grape-growing public, this is one of the most glaring. The vine, although a rank and healthy grower, is unproductive; seldom setting more than half a dozen berries on a bunch, and these are so sour, have ... Other Methods Of Training The Vine
There are many other systems in vogue among vine-dressers in Germany and France, but as our native grapes are so much stronger in growth, and are in this climate so much more subject to mildew and rot, I think these methods, upon the whole, but poor... Perkins
For those who do not object to a good deal of foxy flavor, this will be a valuable market grape, on account of its earliness, beautiful color, and great productiveness. Mr. FULLER has evidently not the true variety, as he describes it as a "black gr... Planting
The distance at which the vines may be planted will of course vary somewhat with the growth of the different varieties. The rows may all be six feet apart, as this is the most convenient distance for cultivating, and gives ample space for a horse ... Poeschel's Mammoth
Grown here, from seed of the Mammoth Catawba, by Mr. MICHAEL POESCHEL. Bunch medium, compact, sometimes shouldered; berry very large, round, pale red, pulpy; rather deficient in flavor, but very large; free from disease. Ripens a week later than C... Preparing The Soil
In this, the foundation of all grape-growing, the vineyardist must also look to the condition in which he finds the soil. Should it be free of stones, stumps, and other obstructions, the plough and sub-soil plough will be all-sufficient. Should y... Preserving The Fruit
For this purpose, the fruit must be thoroughly ripe. When fully ripe, the stem will turn brown, and shrivel somewhat. The fruit is then carefully gathered, and laid upon a dry floor, or shelves, for a day or two, so that some of the moisture will ev... Propagation Of The Vine
I.--FROM SEED. This would seem to be the most natural mode, were not the grape even more liable to sport than almost any other fruit. It is, however, the only method upon which we can depend for obtaining new and more valuable varieties than we... Remarks On Its History In America Especially At The West--its Progress And Its Future
In an old chronicle, entitled, "The Discovery of America in the Tenth Century," by CHARLES C. PRASTA, published at Stralsund, we find the following legend: "LEIF, son of ERIC the Red, bought BYARNES' vessel, and manned it with thirty-five men, ... Renewing Old Vines
Should a vine become old and feeble, it can be renewed by layering. The vine is prepared in the following manner: Prune all the old wood away, leaving but one of the most vigorous of your canes; then dig a trench from the vine along the trellis, say... Rogers' Hybrid No 1
This variety, which is also too late in ripening for the East, to be much esteemed there, fruited with me last season, and more than fulfilled all the expectations I entertained of it. It is the best of Mr. ROGERS' Hybrids, which I have yet tasted; ... Rogers' Hybrid No 15
Bunch large, loose, shouldered; berry above medium, red with blue bloom, roundish-oblong, pulpy, with peculiar flavor, sweet and juicy. A showy grape, but not very good in quality, and much subject to mildew and rot. Ripens at the same time with Cat... Rulander
Mr. FULLER evidently does not know this grape, as he says it is the same as Logan. The Rulander we have here, is claimed to be a true foreign variety. I am inclined to think, however, that it is either a seedling from foreign seed, raised in the cou... Taylor (bullitt)
This grape, under proper treatment, has proved very productive with me, and will make a wine of very high quality. The bunches and berries are small, it is true; but not much more so than the Delaware; it also sets its fruit well, and as it is hardy... The Acidimeter And Its Use
"The first instrument of this kind which came into general use, was one invented by DR. OTTO, and consists of a glass tube, from ten to twelve inches in length, half an inch in width, and closed at the lower end. Fig. 33 shows OTTO'S Acidimeter. ... The Change Of The Must By Fermentation Into Wine
Let us glance for a few moments at this wonderful, simple, and yet so complicated process, to give a clearer insight into the functions which man has to perform to assist Nature, and have her work for him, to attain the desired end. I cannot put the... The Concord
This grape seems to have given the most general satisfaction all over the country, and seems to be _the_ "grape for the million." Wherever heard from, it seems to be uniformly healthy and productive. Our Eastern friends complain of its inferior qual... The Must Of American Grapes
If we examine the must of most of our American wine grapes closely, we find that they not only contain an excess of acids in inferior seasons, but also a superabundance of flavor or aroma, and of tannin and coloring matter. Especially of flavor, the... The Must Scale Or Saccharometer
The most suitable one now in use is the _Oechsle's_ must scale, constructed on the principle that the instrument sinks the deeper into any fluid, the thinner it is, or the less sugar it contains. Fig. 32 shows this instrument, "which is generally ma... The Propagating House
I will only give a description of a lean-to of the cheapest kind, for which any common hot-bed sash, six feet long, can be used. Choose for a location the south side of a hill, as, by making the house almost entirely underground, a great deal of b... The Wine Casks
These should be made of well-seasoned white oak staves, and can, of course, be of various sizes to meet the wants of the vintner. The best and most convenient size for cellar use I have found to be about 500 gallons. These are sufficiently large to ... The Wine-cellar
As the wine-cellar and press-house are generally built together, I will also describe them together. A good cellar should keep about an even temperature in cold and warm weather, and should, therefore, be built sufficiently deep, arched over with st... Thinning Of The Fruit
This will sometimes be necessary, to more fully develop the bunches. The best thinning is the reduction of the number of bunches at the time of the first summer pruning. If a vine shows more fruit, than the vine dresser thinks it can well ripen, tak... Tokalon
Bunch large, loose, shouldered; berry black, large, sweet and buttery; of very good quality, but very much subject to disease. Ripens somewhat later than Catawba. ... Training The Vines On Arbors And Walls
This is altogether different from the treatment in vineyards; the first has for its object to grow the most perfect fruit, and to bring the vine, with all its parts, within the easy reach and control of the operator; in the latter, our object is to ... Treatment Of Flat And Turbid Wine
The cause of this is generally a want of Tannin. If the wine has a peculiar, flat, soft taste, and looks cloudy, this is generally the case. Draw the wine into another cask, which has been well sulphured, and add some pulverized tannin, which can be... Treatment Of The Vine The First Summer
The first summer after planting nothing is necessary but to keep the ground free from weeds, and mellow, stirring freely with hoe, rake, plough, and cultivator, whenever necessary. Should the vines grow strong they may be tied to the stakes provided... Treatment Of The Vine The Fourth Summer
We may now consider the vine as established, able to bear a full crop, and when tied to the trellis in spring, to present the appearance, as shown in Fig. 13. The operations to be performed are precisely the same as in its third year. In addition... Treatment Of The Vine The Second Summer
We find the young vine at the commencement of this season pruned to three buds of the last season's growth. From these we may expect from two to three strong shoots or canes. Our first work will be to cultivate the whole ground, say from four to six... Treatment Of The Vine The Third Season
At the commencement of the third season, we find our vine pruned to two spurs of two eyes each, and four lateral canes, of from four to six eyes each. These are tied firmly to the trellis as shown in Figure 12, for which purpose small twigs of willo... Union Village
Perhaps the largest native grape, of fair quality; bunch large, heavy and compact, shouldered; berry very large, oval, black, with blue bloom, pulpy, but juicy, sweet and good. Of better quality here than Isabella; tolerably free from disease, and a... Use Of The Husks And Lees
These should be distilled, and will make a very strong, fine flavored brandy. The husks are put into empty barrels or vats--stamped down close, and a cover of clay made over them, to exclude the air. They will thus undergo a fermentation, and be rea... Varieties Of Grapes
I would here, again remark, that I consider the question of "what to plant" as chiefly a local one, for which I do not presume to lay down fixed rules; but which every one must, to a certain extent, determine for himself, by visiting vineyards as ... Wine Making Made Easy
Some of my readers may think I did not look much to this, which I told them was one of the objects of this little work. To vindicate it and myself I will here state, that our object should always be to attain the highest perfection in everything. Bu...