This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1883 edition. Excerpt: ...or more, depending upon the amount developed by fermentation, and the degree of sweetness desired. If the must is not allowed to ferment at all, it must be fortified up to 18 or 20 per cent.; if, however, it is so sweet that it will not ferment, it may be kept without the addition of alcohol, but it will be syrup, and not wine. Density.--Dubief says that sweet wines should mark a density of from 4 to 5J Baume, and the best of them even 7J. Furmint Wine.--The following is the method given by Pellicot as practiced by him in making wine from the Furmint grape. He gathers the grapes when they are very ripe, and the small berries are half dried, and then exposes them to the rays of the sun for six or eight days, upon screens. When ready to crush, he takes the screens to the...

Под заказ:
	OZON.ru - 2736 руб.	Перейти

Рейтинг книги: 5 из 5, 8 голос(-ов).