State Agricultural Society. 501 



wines, even if apparently over ripe. In others the same end may be 

 reached, when they are harvested as soon as they are ripe enough, and 

 not left on the vines for evaporation and concentration. Early ripening 

 is of great advantage. Wines will ferment more thoroughly and without 

 artificial heat. Light wines require more care than heavy ones, partic- 

 ularly in a warm climate like ours. The casks are to be kept full all 

 the time, and the sooner the wine is cleared from its lees the better, 

 before warm weather sets in. Sulphur should never be used when 

 wines are not fully fermented, for it retards the fermentation. Quick 

 pressing of black grapes, particularly in warm weather, is of great 

 importance, if the object is white wine. The color of the grape will be 

 extracted by slow process, and will make it neither red nor white wine, 

 which is objected to in the market. A good way is -to press or crush 

 grapes only a day after gathering, because they will cool down over 

 night?, and work may go on in this way until finished. The later run- 

 ning juices from the press, or when it shows coloring, should be kept 

 separate, and may be used for red wine, which has to ferment on the 

 berries to extract the deep red color. The most proper proportion for 

 dry wines, independent of flavor, is from four and not much over five 

 parts of free acid in a thousand, alcohol from twelve to fourteen per 

 cent; and such wines are used in large cpiantities, they being a healthy 

 beverage. But this requires the necessary instruments and practice to 

 ascertain the exact state of ripeness of the grapes for that purpose; and 

 it is the only way, as I think, to be positive and successful. If such pro- 

 portions exist in the juice, together with a fine character of grapes, clean 

 casks, and a proper temperature to ferment, there is nothing in the way 

 of making a light, dry, and healthy wine. Dry and thoroughly fer- 

 mented should all such wines be before they are offered to the market, 

 otherwise they will have to be sold at a discount or to be rejected alto- 

 gether. Sweet, heavy, or liquor wines are much easier managed, and 

 generally take care of themselves after being made, being only the. con- 

 centrated juice, sweeter and stronger. Here fine kinds of grapes make 

 fine tasting wines, like the other. It is the sweetness, or the body, 

 which prevents it from spoiling — like preserving fruits in sugar or alco- 

 hol. Different kinds and shapes, or artificial flavoring, is only a matter 

 of taste. A thorough fermentation for dry or light wines, or nearly so, 

 is the best fining, and any other is not often necessary. For fining red 

 wines, gelatine is preferable, because it consumes more tannic acid. 

 White of eggs does well; the j^ellow does no harm, but is useless. The 

 quantit} r to be used depends upon the state of the wine. Light and 

 repeated fining give a better result generally. White wines may be 

 fined with eggs or isinglass, the latter to be dissolved in a little cold or 

 hot water; the first is preferable. Well mixing and drawing off", in say 

 from six to ten days, is very important. But I would not recommend 

 fining wines to any intending to sell them to large establishments. 

 Wines may be two or three years oh I and not be fully fermented, having 

 had no chance or otherwise being detained. Fining takes out the fer- 

 ment and only retards the ripening thereof. In conclusion, I think it 

 will perhaps be better for our wine growers to try for themselves, and 

 they will find a great many interesting problems to solve, which they 

 perhaps think so lightly of at present. 



J. KNAUTH, 



Sacramento. 

 63 



