WINE-MAKING IN CALIFORNIA. 261 



Tanks. For fermenting, we want tanks, made from red- 

 wood, which can also be used for storing wine at an emergency. 

 \v\ fact, many wineries in the State use them altogether, as 

 their cost per gallon is much less, only about 3*^ cts. But 

 they are more apt to leak than oak casks, and the wastage will 

 soon amount to about the same, or run beyond it. Besides 

 wine is apt to acquire a peculiar taste from them, which is not 

 desirable. For fermenting, they should be rather wide and 

 low, than high and narrow, as it affords better facilities for 

 stirring, of which I shall treat further on, and the mash does 

 not become so hot. About three and one-half or four feet 

 high, by five feet wide, is a convenient size. They should be 

 of one and one-half inch lumber, smooth and without knot, 

 and also have a top with a manhole, which can be put in 

 .when desired. These are placed upright, on a similar frame 

 of scantlings as the casks, in the fermenting room. 



Stemmer. This is a necessary implement, and consists of a 

 strong wire screen, (Fig. 26) which can also however be made 



FIG. 2G. 

 of wood. Here mostly strong galvanized wire is used, a box 



