26 ENOLOGICAL STUDIES. 



NOTES ON FERMENTATION OF THREE VATS OF IVES GRAPES, NOT 

 YEASTED. (ALL DRAWN TO CASK NO. 26.) 



NOTES ON VAT 1. 



October 2, 1908, 11.30 a. m. Filled vat 1 with crushed and stemmed 

 Ives, using 2.5 tons. Vat was washed clean; not yeasted. Sample 

 pressed by hand; temperature 14.8 C., Brix, before sugaring, 14.5; 

 must viscous, can not read accurately. Gallized with 125 gallons of 

 3-pound sirup. 



Sample 25: Stirred, took sample. Temperature of sugared must 

 14.8 C., Brix 16.8. 



October 8, 9.30 a. m. Temperature of vat 14.8 C., Brix 19.6. 

 This seemed to be not well mixed and very sugary. 



2.30 p. m.: Temperature 15 C.; not active. 



5.30 p. m.: Temperature 16.6 C., Brix 24.5, not active. 



October 4, 7.30 -a. m .Temperature 16.6 C., Brix 24.5, quiet. 



4.30 p. m.: Temperature 18.4 C., Brix 23.3, quiet. 



October 5, 7.30 a. m. Temperature 19.2 C., Brix 20.2. 



4 p. m.: Temperature 19.4 C., Brix 19.4, quiet. 



October 6, 7.30 a. m. Vat drawn; temperature 22.4 C., Brix 13.7. 

 Sample 53, free run. 



Last of free run, temperature 22.4 C., Brix 11.2; no sample taken. 



Sample 54: Press wine, temperature 23.8 C., Brix 9.5. 



Sample 55: Pomace sample treated with mercuric chlorid. 



October 6, 7 a. m. Vat room temperature 21 C. 



Vat 1 was drawn too soon ; pomace was so frothy that it was diffi- 

 cult to press and the temperature rose while on the press, which 

 should not occur. Weight of pomace was 1,302 pounds, and it was 

 so wet that when barreled the wine ran over the floor. This vat 

 fermented on the pulp three days and twenty hours. 



NOTES ON VAT 6. 



October 2, 1908, 3 p. m. Filled with 2.5 tons of Ives; vat washed 

 clean; not yeasted; the fruit was much wilted. 



Sample 26: Temperature of pulp 14 C., Brix 16.6; must so viscous 

 it can not be read properly. Gallized with 125 gallons of 3-pound 

 sirup, stirred, Brix 18.8. 



October 3, 9.30 a. m. Vat temperature 15.2 C., Brix 24.2; very 

 sugary, not well mixed. 



5.30 p. m.: Temperature 17.2 C., Brix 25.2. 



October 4, 7.30 a. m. Temperature 17.4 C., Brix 25.1, quiet. 



5 p. m.: Temperature 18.4 C., Brix 23.8, quiet. 



October 5, 7.30 a. m. Temperature 18.6 C., Brix 21.6, fermenting 

 quietly. " 



4 p. m.: Temperature 19.2 C., Brix 20.7. 



