WINE-MAKING IN CALIFORNIA. 305 



pressed from one of the other tanks, and well stirred in ; 

 floating cover put on and well stirred three times daily. Fer- 

 mentation soon revived and went on slowly, but steadily, 

 until the seventh day, when the charge was sent to press, 

 practically dry. 



One, a double portion of 191/2 gallons, was mixed with 2^/ 2 

 gallons of condensed Zinfandel must set at 21 per cent, with 

 distilled water, and having been allowed to pass into active 

 fermentation before mixing with the "stuck" mash. Fer- 

 mentation soon set in and slowly but steadily carried it to 

 dryness on the iyth day, being 8 days from the time the fresh 

 must was added. 



The fourth portion was left without any addition but was 

 from the time it left the hot chamber vigorously aerated, by 

 means of an air pump three times a day. Fermentation soon 

 revived, and the charge went dry and was sent to press at the 

 end of the 6th day, from the time it was removed from the 

 hot chamber, being nearly two days in advance of the other 

 tanks treated with pomace and must respectively, but aerated 

 only by ordinary " foulage/' with cross-peg stirrer. 



It thus appears that simple aeration, without the addition 

 of any new yeast, was at that stage of the mash that had 

 "stuck" in consequence of overheating, the most effectual 

 mode of reviving and completing the fermentation. The 

 pressed wine had the same acid percentage as the original 

 must, and is free from acetic taint. 



As for the portion that remained in the hot chamber, it 

 continued a feeble action for some time, but on the fourteenth 

 day from the setting of the mash it had practically stopped. 

 It was then removed to the fermenting-room, and after cool- 

 ing down to 75 and aerating by the pump, a faint revival of 

 fermentation took place for thirty-six hours. Then the cap 

 sank and the tank was "dead." The day after, the odor 

 and taste of milk-sourness became so patent that the mess 



