WINE-MAKING IN CALIFORNIA. 209 



Since the above was written we have approached the 

 vintage, a full month having elapsed, and I can report now, 

 September i6th, a larger and better crop than even predicted 

 then. The totally frosted vines will make four to five tons 

 to the acre, of fine compact bunches, which will all be fully 

 ripe by ist of October, and which certainly will make a 

 first-class wine. So fully am I convinced of having found 

 the best remedy and preventative against frost, that I shall 

 not attempt to smoke, but trust entirely to long pruning; and 

 feel certain of .a crop. 



CHAPTER XVIII. 



THE VINTAGE GATHERING THE GRAPES FOR WINE.. 



For this, the grapes should be thoroughly ripe, yet not too 

 ripe. There is a period in the maturity of every fruit, when 

 it is at perfection; as soon as this period is passed, it ap- 

 proaches decay, loses sprightliness, and while it may develop 

 more sugar, and, as is the case in the grape, turn into raisins, 

 its wine will lose in freshness and bouquet, and gain only a 

 larger percentage of alcohol. If, on the contrary, the grapes 

 are picked too green, the wine will always have a greenish, 

 unripe taste, and be harsh and sour, owing to the surplus of 

 tartaric acid and malic acid. 



General indications of ripeness in the fruit. The stem of 

 the bunch changes from green to brown, between the shoot 

 and the small knob on the stem above the bunch, and the 

 bunch becomes pendant. The berry becomes translucent 

 and soft, its skin thin, and they separate easily from the stem. 



