tains the consistence of 10½ degrees; the greater quantity of sugar being required, as the must is more diluted. It is necessary to employ pounded or brown sugar, because molasses fails in the desired effect. When mixed in the must of grapes, it remains in the mass without participating in its decomposition, or undergoing any alteration, although, when treated by itself, and properly diluted in water, it readily undergoes fermentation.
The thickening of the must by boiling, decides the fermentation, and makes it more regular and lively. The addition of sugar has the double advantage of augmenting the strength of the wine, and preventing the acid degeneration to which weak wines are subject.
In many wine districts, where they were forced to consume their wines within the first year, because the return of heat changed it to acid, the adoption of this process has given such durability to the wine, that it has been drank, a strong bodied wine, in its third and fourth year.
Chaptal was assured, by a rich magnate of Hungary, that by adopting these procedures, he had tripled the produce of his vineyards.
In districts where the wine does not keep, it is sufficient to bring it to the consistence of 10½ degrees by sugar. In seasons when the must is too aqueous, either on account of the grape not having
