1869 Cooling Cups and Dainty drinks by William Terrington

Ilome-made Wines.

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gained strength ; this gentleman affirms that it might have passed off for good Hock to any one who was not a perfect connoisseur. The uncertainty of our climate, however, with its spring frosts and wet summers, and the expense of labour, in comparison with that of other countries, would render vine-growing impossible. The name of wine is familiarly bestowed on the fermented juice of all sub-acid fruits and other sub- This acid being but slightly soluble in wine, gradually settles on the sides of the bottle or cask, forming “the crust.” Home-made wines — as those are termed which are made from various fruits — contain a very great proportion of citric or malic acid, which acids are soluble and dissolve in the liquor. In order to neutralize this acidity, it is requisite to add sugar, and also some spirit to prevent the fermentation the sugar would cause. This proceeding shows the difference which exists between wines made from the grape and those made from the gooseberry, &c. The brandy in foreign (or grape) wines, being in natural combination with the wine, which, blended with the colouring matter and other oro-anic sub- stances, produces on the digestive system an effect in fact, stances. The juice of the grape contains a con- sidei'able quantity of tartaric acid.