husks still contained
sufficient of acids, tannin, aroma, coloring matter, and gluten. All
that remained to be added was water and sugar. It was found that this
could be easily done; and the results showed that wine made in this
manner was equal, if not superior, to some of that made from the
original juice, and was often, by the best judges, preferred to that
made from the original must.

I have also practiced this method extensively the last season; and the
result is, that I have fully doubled the amount of wine of the Norton's
Virginia and Concord. I have thus made 2,500 gallons of Concord, where
I had but 1,030 gallons of original must; and 2,600 gallons of Norton's
Virginia, where I had but 1,300 gallons of must. The wines thus made
were kept strictly separate from those made from the original juice,
and the result is, that many of them are better, and none inferior, to
the original must; and although I have kept a careful diary of
wine-making, in which I have noted the process how each cask was made,
period of fermentation on the husks, quantity of sugar used, etc., and
have not hesitated to show this to every purchaser after he had tasted
of the wine, they generally, and with very few exceptions, chose those
which had either been gallized in part, or entirely.

[Illustration: FIG. 37.
UNION VILLAGE.--_Berries 1/3 diameter._]

My method in making such wines was very simple. I generally took the
same quantity of water, the husks had given original must, or in other
words, when I had pressed 100 gallons of juice, I took about 80 gallons
of water. To make Concord wine, I added 1-3/4 lbs. of sugar to the
gallon, as I calculated upon some sugar remaining in the husks, which
were not pressed entirely dry. This increased the quantity, with the
juice yet contained in the husks to 100 gallons, and brought the water
to 70; calculating that from 5 deg. to 10 deg. still remained in the husks, it
would give us a must of about 80 deg.. The grapes, as before remarked, had
been gathered during the foregoing day, and were generally pressed in
the morning. As soon as possible the husks were turned into the
fermenting vat again, all pulled apart and broken, and the water added
to them. As the fermentation had been very strong before, it
immediately commenced again. I generally allowed them to ferment for
twenty-four hours, and then pressed again, but pressed as dry as
possible this time. The whole treatment of this must was preci