The Art of Wine-Making in All its Branches

David Booth

Description

This vintage book contains a complete guide to wine production, with instructions for making a variety of wines and information on different techniques, common problems, diseases and pests, and much more. This volume is highly recommended for anyone with an interest in wine making, and would make for a worthy addition to collections of allied literature. Contents include: "Of Foreign Wines, and their Kinds", "Of Vineyards", "Species of Wine", "Subdivisions of Species", "Of the Constituent Principles of Grapes", " Of the Preparation of the Must", "Of the Fermentation", "Of Open and Close Tuns", "Of Sweet Wines", "Of Dry Wines", et cetera. Many old works such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on making wine at home.

Sujets

• Jardinage
• Techniques de jardinage
• Alcoholic Beverages
• Beverages
• Cooking
• Wine

Informations

• Publié par: Read Books Ltd.
• Date de parution: 25 août 2017
• Nombre de lectures: 0
• EAN13: 9781473339064
• Langue: English

Extrait

THE
ART OF WINE-MAKING,
IN ALL ITS BRANCHES.

BY DAVID BOOTH,
AUTHOR OF THE ART OF BREWING, THE FIRST AND SECOND PARTS OF WHICH WERE PUBLISHED UNDER THE SUPERINTENDENCE OF THE SOCIETY FOR THE DIFFUSION OF USEFUL KNOWLEDGE.

TO WHICH IS ADDED
AN APPENDIX, CONCERNING CIDER AND PERRY.
Copyright 2013 Read Books Ltd.
This book is copyright and may not be
reproduced or copied in any way without
the express permission of the publisher in writing
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the
British Library
Wine Making at Home
The science of wine and winemaking is known as oenology , and winemaking, or vinification , is the production of wine, starting with selection of grapes or other produce and ending with bottling the finished product. Although most wine is made from grapes, it may also be made from other fruits, vegetables or plants. Mead, for example, is a wine that is made with honey being the primary ingredient after water and sometimes grain mash, flavoured with spices, fruit or hops dependent on local traditions. Potato wine, rice wine and rhubarb wines are also popular varieties. However, grapes are by far the most common ingredient.
First cultivated in the Near East, the grapevine and the alcoholic beverage produced from fermenting its juice were important to Mesopotamia, Israel, and Egypt and essential aspects of Phoenician, Greek, and Roman civilization. Many of the major wine-producing regions of Western Europe and the Mediterranean were first established during antiquity as great plantations, and it was the Romans who really refined the winemaking process. The altered consciousness produced by wine has been considered religious since its origin; the Greeks worshipped Dionysus, the god of winemaking (as well as ritual madness and ecstasy!) and the Romans carried on his cult under the name of Bacchus. Consumption of ritual wine has been a part of Jewish practice since Biblical times and, as part of the Eucharist commemorating Jesus Last Supper, became even more essential to the Christian Church. Its importance in the current day, for imbibing, cooking, social and religious purposes, continues.
Although producing wine can be an incredibly scientific and precise process, it can also be a very fun and simple process to recreate at home. Some specialist equipment is required though, for example a large fermenting vessel, and syphoning tube; to syphon off the clear wine from the sediment. A straining bag and thermometer are also incredibly useful - as if your wine is kept at the wrong temperature (the best is 22-27 degrees Celsius), then it may not ferment at all. It is a myth that lots of expensive and complicated equipment is required though. All sorts of fruits can be used in winemaking, and often mixing fruits creates a far more interesting and palatable wine. All sorts of vegetables, plants and flowers can make a lovely wine, but it is generally easier, especially for the first time wine-maker, to follow a recipe. Generally, once the fruits have been chopped or crushed, they should be strained through a fine cloth, with citric acid and yeast added. This should then be left to ferment and later, the sediment should be removed. Generally wine should be left for at least three months before being transferred into bottles. Home brewing does not just make economic sense, but it also makes strong environmental sense too. The amount of energy which is used to transport the glass bottles and water which make up wine is staggering, and by reusing bottles and taking water from the place of consumption, these outputs are substantially lessened.
It is good to see that winemaking itself, especially on a smaller scale, is currently experiencing a renaissance, with farmers and private individuals alike re-discovering its joy. We hope that the reader is inspired and encouraged by this book to try creating their own wines. Enjoy!
PREFACE

B REWING and W INE- M AKING are sister arts; and, when the present work was written, it was intended as a continuation of the Two Parts of The Art of Brewing which were then published by the Society for the Diffusion of Useful Knowledge. The general principles, and many of the manipulations of the two arts, being similar, a number of terms are equally applicable to both; and, in the contemplated succession of the Treatises, to have repeated in the Wine-Making what had already appeared in the Brewing , would have been an unwarrantable tautology. The Saccharometer, too, is as requisite in the preparation of the must , and management of the fermentation of British Wine, of every species, as for Ale; but the description of that instrument, and the method of using it, could scarcely have been sufficiently exemplified, if separated from the Brewery.
The Four Parts of The Art of Brewing , and the two following of Wine-Making , with the Appendix on Cider and Perry , may therefore be considered as one continued work, embracing a general system for the manufacture of vinous liquors.
DAVID BOOTH.
C HARLOTTE S TREET , B LOOMSBURY ,
April 30, 1834.
CONTENTS

PART I.
ON WINE-MAKING IN WARM COUNTRIES.
CHAPTER I.
I NTRODUCTORY
CHAP. II.
Of Foreign Wines, and their Kinds:
S ECTION 1. Of Vineyards
2. Species of Wine
3. Subdivisions of Species
CHAP. III.
Of the Constituent Principles of the Grape
CHAP. IV.
Of the Preparation of the Must
CHAP. V.
Of the Fermentation
CHAP. VI.
Of Open and Close Tuns
CHAP. VII.
Of Sweet Wines
CHAP. VIII.
Of Dry Wines
CHAP. IX.
Of Brisk and Mellow Wines
CHAP. X.
Of Champagne
CHAP. XI.
On the proper Preparation of the Casks
CHAP. XII.
Of Racking and Sulphuring
CHAP. XIII.
Of Fining and Clearing Wine
CHAP. XIV.
Of the Acid Degeneration of Wine
Means of detecting Poisonous Ingredients in Wine
Arsenic found in Wine
CHAP. XV.
Of other Diseases of Wine:
S ECTION 1. Of the Grease
2. Of Discoloration
3. Of Bitterness
CHAP. XVI.
Of the Importation of Foreign Wines into this Country, with Tables

PART II.
ON WINE-MAKING IN COLD COUNTRIES.
CHAP. I.
I NTRODUCTORY .
S ECTION 1. Of Strength
2. Of Flavour
3. Of Aroma
CHAP. II.
Of Wine from English Grapes
CHAP. III.
Of Wine from Unripe Grapes
CHAP. IV.
Of Raisin-Wine
CHAP. V.
Of Currant-Wine:
S ECTION 1. Of Red and White Currant Wine
2. Of Black Currant Wine
CHAP. VI.
Of Gooseberry-Wine
CHAP. VII.
Of Elderberry-Wine
CHAP. VIII.
Of Brambleberry-Wine, Raspberry-Wine, and Strawberry-Wine:
S ECTION 1. Of Brambleberry-Wine
2. Of Raspberry-Wine
3. Of Strawberry-Wine
CHAP. IX.
Of Wines from Cherries, Prunes, and other Stone-Fruits
CHAP. X.
Of Orange-Wine, Cowslip-Wine, Wines from Mixed Fruits, and Ginger-Wine:
S ECTION 1. Orange Wine
2. Cowslip Wine
3. Wine from Mixed Fruits
4. Ginger-Wine, and Ginger-Beer
CHAP. XI.
Of Wine from Honey, or Mead
CHAP. XII.
Of Wine from Malt, and from the Sap of Trees and the Juice of Roots:
S ECT . 1. Of Malt Wine
2. Of Wine from the Sap of Trees and the Juice of Roots
CHAP. XIII.
Of the Manufacture of Wine from Fruits, without subjecting them to Fermentation:
S ECTION 1. Of Cherry Wine without Fermentation
2. Of Unfermented Wine from Mixt Fruits
3. Of Wine from Apricots and Peaches without Fermentation
CHAP. XIV.
Of the Imitation of Sweet Wines from Unfermented Fruit and Sugar, or from Sugar only:
S ECTION 1. Of Raisin Wine, unfermented
2. Sweet Wines without Fruit, unfermented

APPENDIX.
C ONCERNING C IDER AND P ERRY
Of the Manufacture of Cider
Of the Manufacture of Perry
Of the Imitations of Foreign Wines from Apples and Pears
General Observations
THE
ART OF WINE-MAKING.

PART I.
OF WINE-MAKING IN WARM COUNTRIES .
CHAPTER I.
INTRODUCTORY .
I N the several divisions of The Art of Brewing , we have confined ourselves to the manufacture of vinous liquors from substances which, not naturally sweet, require the necessary sweetness to be developed, or produced, by some artificial process. We have now to treat of the management of fluids that, being already saccharine, have only to be submitted to the spirituous fermentation. For this purpose, of all known vegetables, the vine is universally acknowledged to be preeminent. In those favoured climes where it grows spontaneously to maturity, the prepared produce of this plant appears to have been coeval with the human race. The Poets of every age, from the most remote antiquity, have celebrated its praises: its culture was taught by a divinity; and the juice of its berries, variously concocted, formed the nectar and ambrosia of the gods.
The history of the vine, although sufficiently interesting, would be foreign to our present purpose. The fermentation of its juice is that with which we are here properly concerned; and, unfortunately, the details of that process can be learnt only from the writings, or in the vineyards, of other nations. This plant, a native of Asia, of which France boasts the possession of more than fourteen hundred decided varieties, can scarcely be said to be naturalized in Britain. In fact, its culture has continued on the decline ever since the suppression of the monasteries. On referring to a well-written Chapter on Vegetable Substances , in The Library of Entertaining Knowledge, we find that wines of no mean quality were formerly made from grapes, ripened in the open air, in England. In addition to the evidence there cited, we may give that of the famous naturalist, Peter Collinson, extracted from his Memorandums, printed in the tenth volume of the Transactions of the Linn an Society:- October the 18th, 1765, I went to see Mr. Rogers s vineyard, all of Burgundy grapes, and seemingly all perfectly ripe. I did not see a green half-ripe grape in all this great quantity. He does not expect to make less than fourteen hogsheads of wine.
Dr. Macculloch brings dow