THE USE OF PURE YEASTS IN WINE MAKING. 25 



N< TKS ( )N VATS ADJACENT TO NOS. 11, 3, AND 2, BUT NEITHER YEASTED 



NOR SUPERVISED. 



VAT 10. 



September 29, 1908. Filled with 2.5 tons of Ives grapes, gallized 

 with 12.") gallons of 3-pound sirup. 



October 1,4 p. m Temperature 32 C. ; no other note made. This 

 is the highest reading noted in the winery in vats filled with Ives. 



VAT 5. 



mber 30, 1908, 7.30 a. m. Filled with 2.5 tons of Ives grapes; 

 <ralli/cd with 1 -'5 gallons of 3-pound sirup; notyeasted. No observa- 

 tion nu temperature or Brix at filling. 



October 4j 930 a. m. The manager was intending to draw this 

 vat, as the crop is crowd ing the space. Made reading, temperature 

 23.5 ('.. Ilri\ 11.1. Advised that it stand longer. 



her 5, 8 a. m. Temperature 27.8 C., Brix 4.7; vat drawn at 

 this time. Total time on pulp five days. 



VAT 12. 



'inher SO, 1908, 7 a. m. Filled with 2.5 tons of Ives grapes; 

 galli/.ed with 125 gallons of 3-pound sirup; not yeasted. 



October 4, 7 a. m. Drew this vat; temperature 21 C., Brix 14.5. 

 Noticed that the pomace was fermenting so strongly that it could 

 imt I.e prexsed dry and it took all day to get it ofT the press. This 

 vat stood on pulp four days. 



These notes show the desirability of better control of the fermenta- 

 tion and aU<> the importance of determinations being made to decide 

 w hen a wine is ready to draw from the pulp. 



NOTES ON WINE CASK NO. 64, FILLED FROM VATS 11, 3, AND 2. 



October 9, 1908, 11 a.m. Cask No. 64 is quite still, wine warm, 

 25.2 C, Brix below zero. 



October 10. Temperature in cask No. 64, 24 C., Brix below zero. 

 Drew 31 gallons for Bureau of Chemistry sample in a 25-gallon and a 

 (i-gallon keg. 



December SO. Sample from cask 64, 25-gallon keg. Wine shrunk 

 about 1.5 inches, covered with flowers, reduces flame at once but 

 does not extinguish match promptly. Drew off clean and almost 

 bright. Aroma fine, strong Ives, flavor smooth, pleasant, very 

 promising; showed considerable gas in wine. 



Drew 20 gallons from the 25-gallon keg, then drew two 1 -gallon 

 jugs from the 5-gallon keg. The wine was brighter in the latter case. 

 Marked all No. 64. 



February 23, 1909. Wine reached celler at Stonehenge labora- 

 tories. 



March 8. Ives, cask No. 64. Color brightest red wine in this lot, 

 aroma good, flavor less acid than some but astringent, good, promising. 



