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Updated: May 17, 2025
They are both excellent, but there is a difference in favor of the gallized wine. DR. GALL recommends grape sugar as the best to be used for the purpose. This is made from potato starch; but it is hard to obtain here, and I have found crushed loaf sugar answer every purpose.
They seem to think that it would be better to keep the knowledge we have gained, to ourselves, carefully even hiding the fact that any of our wines have been gallized.
Both were treated exactly alike, racked at the same time; and the result is, that every one who tries the two wines, without knowing how they have been treated, prefers the gallized wine to the other the pure juice of the grape. It is more delicate in flavor, has less acidity, and a more brilliant color than the first, the ungallized must.
The wines thus made were kept strictly separate from those made from the original juice, and the result is, that many of them are better, and none inferior, to the original must; and although I have kept a careful diary of wine-making, in which I have noted the process how each cask was made, period of fermentation on the husks, quantity of sugar used, etc., and have not hesitated to show this to every purchaser after he had tasted of the wine, they generally, and with very few exceptions, chose those which had either been gallized in part, or entirely.
Therefore, they are as pure as any grape juice can be, with the consideration in their favor, that everything is in the right proportion. Therefore, if wine made from pure grape juice can be recommended for general use, surely, the gallized wines can also be recommended.
I do not even attempt to sell a cask of gallized wine, before the purchaser is made fully acquainted with the fact, that it has been gallized. It is a matter of course, that many, who go to work carelessly and slovenly, will fail to make good wine, in this or any other way.
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