24 ENOLOGICAL STUDIES. 



3.30 p. m.: Temperature 17.2 C., Brix 16.8; must viscous, not 

 easy to make satisfactory reading on the spindle ; covered vat. 



October 2, 8.30 a. m. Vat not stirred; temperature 17 C. 



10.20 a. m.: Stirred, temperature 18 C.; slight fermentation. 



2 p. m.: Vat room 20 C.; pulp, 18 C. 



October 3, 8 a. m. Temperature 21 C., Brix 17.4; fermenting 

 evenly but more active than vat 1 1 . 



2 p. m.: Temperature 21.7 C., fermenting with more visible action 

 than No. 11, but not heating so much. 



5 p. m.: Temperature 23.6 C., Brix 13.5. 



October 4, 7.30 a. m. Temperature 27 C., Brix 7. 



10 a. m.: Drew off to cask No. 64; free run temperature 30.8 C., 

 Brix 5.4. This vat stood two days, nineteen hours, and thirty min- 

 utes on the pulp. 



Sample 37 : Free run when about one-half off; flavor good, neutral; 

 odor not strong but characteristic. 



Sample 38: Last run of vat, temperature 24.4 C., Brix 5.2. 



Sample 39: Press wine, temperature 24.8 C., Brix 3.9. 



Sample 40: Pomace. Took composite sample and treated with 

 mercuric chlorid and bottled; weight of pomace 1,305 pounds. 



RECORD OF VAT 2. 



October 2, 1908, 8.40 a. m. Ground and yeasted with 3 gallons of 

 active yeast No. 162, 2.5 tons of Ives grapes. 



The pulp ran into vat at 14.5 C.; finished grinding about 9.15, 

 when not well stirred, read Brix 14. Gallized with 125 gallons of 

 3-pound sirup. Stirred well; done at 9.45 a. m. 



Sample 23: Temperature in vat 17 C., Brix 15.7; must is viscous 

 and unsatisfactory; can not read Brix correctly; possibly too many 

 shriveled grapes were used. 



October 3, 8 a. m. Temperature 16.4 C., Brix 16.5; very slight 

 activity. 



2p.m.: Pulp 16.4 C.; slight activity. 



5 p. m.: Temperature 17.6 C., Brix 21.2; fermenting slowly. 



October 4, 7.30 a. m. Temperature 18 C., Brix 21.6; fermenting 

 slowly. 



4 p. m.: Temperature 21.4 C., Brix 16; fermenting smoothly. 



October 5, 7 a. m. Temperature 24.6 C., Brix 10.4; in fine con- 

 dition. 



11 a. m.: Sample 48. Drew vat, first of free run; temperature 

 26.6 C., Brix 9. This vat stood three days, two hours, and twenty 

 minutes on pulp. 



Sample 49: Last of free run, temperature 26.2 C., Brix 9.1. 



Sample 51: Press wine, 2 p. m., temperature 26.6 C., Brix 6.7. 



Sample 52 : Pomace. Sample taken, treated with mercuric chlorid 

 and bottled. Weight of pomace 1,360 pounds, Wine run to cask 64, 

 holding 1,300 gallons. 



