302 <^RAPE CULTURE AND 



the sugar into caramel, insoluble in fermentation. The lower 

 part of the tank was far below the upper in temperature, air 

 was entirely excluded, and the result was wine which obstin- 

 ately remained sweet. I may state with some gratification 

 and pride, that under my method of frequent stirring, aera- 

 tion and keeping the temperature even from top to bottom, I 

 did not have a single case of imperfect fermentation, and pro- 

 duced as good wines as any in the market, sound and well 

 fermented. 



The reader will perceive, that in this case, as in most 

 others, an ounce of preventative is better than a pound of 

 cure. The most simple means to prevent such occurrences 

 are the following: 



1. Do not let your grapes get over ripe, but pick them 

 when they show from 22 to 24 on Balling's scale. 



2. Have an even temperature from 65 to 75, not exceed- 

 ing 80 in your fermenting room. 



3. If the grapes come in too hot, let them stand over 

 night, and crush in the morning, when cool. 



4. In fermenting, stir frequently and thoroughly, so as to 

 aerate the whole mass, and equalize the temperature. 



5. Should you not be able to work your grapes quick 

 enough, and they run over 25, reduce to 25 by an addition 

 of water to the mash, before fermenting. 



If you observe all these simple rules, you will have no 

 trouble in fermentation. 



But if, by some oversight or other, a cask or tank should 

 get "stuck," or refuse to go through, the simplest remedy is 

 to take fresh grapes of certain light varieties, for instance 

 Burger or second crop Zinfandel, crush them, and throw the 

 refractory must over them without delay, taking care to mix 

 it thoroughly with the fresh grapes. This will incite fresh 

 fermentation, and if you work the whole mass thoroughly, or 

 aerate it, they will generally "go through" without trouble. 



