THE USE OF PURE YEASTS IN WINE MAKING. 23 



Brix J7. This sugar solution showed on analysis 27.08 per cent of 

 pure caiif -us^ar. 



11 a. m.: The vat was stirred before sugaring and showed a tem- 

 perature <.f ir>.4 C., Brix 16.9; sugared and stirred one-half hour; 

 sample K' finished at" 12 m. Temperature 15.4 C., Brix 20.3- 

 yeasted top with about 2 gallons of yeast No. 162; took sample,' 



red. 



4 p. m.: Vat temperature 16.4 C. 



0,-tober 2, 8.30 a. m. Vat room 17.4 C.; pulp stirred; tempera- 

 ture 16.8 C.; slight appearance of activity. 



10.20a.m.: Vat temperature 17 C.; slight activity. 



2 p. m.: Vat room 20 C.; temperature in vat 17 C. 



October 3, 8 a. m. Vat room 16.7 C.; vat temperature 19 C., 

 Brix Ix.il: ferment in-.: evenly. 



2 p. m.: Temperature of vat 19 C.; pulp risen, dry, heavy odor 

 of carbon dioxid. 



5 p. m.: Temperature _'_M C., Brix 15.1. 



10 a. m. Temperature of room 16 C.; in vat 25 C., 

 Brix 



10.40 a. m.: Drew off vat 1 1 . 



Sample 41, free run, temperature 29.4 C., Brix 7. 



/ />. TO.: Sample 42; took last sample of free run; temperature in 

 vat 28.8 C.; temperature in cylinder 24.6 C., Brix 6.5. 



4 p. m.: Sample 43, press wine, temperature 26.8 C., Brix 4.3. 



Sample ti. e.miposite of pomace, triturated with mercuric chlorid 

 and l>ottled for analysis. 



Vat room 17 to 20 C. during the day. This vat stood 3 days 

 and .").") minutes on pulp. 



October 5. Pomace of this vat laid on press over night; drainings 

 temperature 20.6 C., Brix 2. Weight of pomace when taken 

 from press was 1,061 pounds; temperature 28 C. 



10 a. m.: Vat room 21.4 C. 



Vat 1 1 was drawn to cask 64 in cellar. 



All of the samples taken during this work, both of the fresh juice, 

 the young wine, and the pomace, were preserved with mercuric 

 chlorid and sent to the Stonehenge laboratories at Charlottesville for 



anah 



RECORD OF VAT 3. 



October 1, 1908, 2.30 p. m. Yeasted bottom of clean vat with 

 yeast No. 162, filled with crushed and stemmed Ives, using 2.5 tons. 

 Yeasted again when half full. Temperature at start 17 C.; when 

 half full, 17.2C.; full, 17.2C.; finished at 3 p. m. Yeasted surface, 

 using in all 3 gallons of very active yeast. 



Sample 17: Gallized with 125 gallons of 3-pound sirup, stirred one- 

 half hour; took sample. 



