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 precisely similar to that of the original. In making Norton's Virginia, I would take, instead of 1-3/4 lbs., 2 lbs. of sugar to the gallon--as it is naturally a wine of greater body than the Concord--and I aimed to come as near to the natural must as possible. I generally fermented this somewhat longer, as a darker color was desired. The time of fermentation must vary, of course, with the state of the atmosphere; in cooler weather, both pressings should remain longer on the husks. The results, in both varieties were wines of excellent flavor, good body, a brilliant color, with enough of tannin or astringency, and sufficient acid--therefore, in every way satisfactory. The experiments, however, were not confined to these alone, but extended over a number of varieties, with good results in every case. Of all varieties tried, however, I found that the Concord would bear the most of gallizing, without losing its own peculiar flavor; and I satisfied myself, that the quantity in this grape can safely be increased _here_, from 100 gallons of must to 250 gallons of wine, and the quality yet be better, than if the must had been left in its normal condition. And it is here again where only experience can teach us _how far_ we can go with a certain variety. It must be clear and apparent to any one who is ever so slightly acquainted with wine-making, how widely different the varieties are in their characteristics and ingredients. We may lay it down as a general rule, however, that our native grapes, with their strong and peculiar flavors, and their superabundance of tannin and coloring matter, will admit of much more gallizing, than the more delicately flavored European kinds.