GRAPE CULTURE AND 



understand! ngly. The acidimeter, Fig. 30, although useful 



at times, is seldom 

 necessary here, as 

 our musts, when they 

 have from 22 to 26 

 Balling, have no ex- 

 cess of acids, and 

 they should not be 

 lighter to make good 

 wine. Besides, it is 

 more difficult to use 

 the acidimeter prop- 

 erly, as it can only 

 show the acids cor- 

 rectly when fermen- 

 t at ion has drawn 

 .them from the skins 

 'and flesh, therefore 

 in i n e x p erienced 

 \hands generally does 

 more harm than 

 good. We also want 

 a strong pestle or board, say nine inches in diameter, with a 

 five foot handle attached, to stir the pomace in the ferment- 

 ing vat. 



This, of course, refers only to small establishments, who 

 want to do the work by hand. Those who intend to work 

 on a larger scale, by steam or water power, will do best to get 

 the combined stemmer and crusher, as wA\ as other machin- 

 ery, from L. Heald, Crockett, Contra Costa Co., who makes 

 a specialty of wine making machinery, presses, etc., and 

 whose machinery is used by nearly all the large wineries in 

 the State. If they will state their wants and the extent of 

 their operations, he will furnish just what they want. 



