THE USE OF PURE YEASTS IN WINE MAKING. 27 



October 6, 7.30 a. m. Temperature 22.3 C., Brix 16, drawn at 

 11.30 a. m. 



Sample 59: Free run, temperature 24.4 C., Brix 13.8. 



1 p. m.: Last free run temperature 25.6 C., Brix 10.1. 



Sample 60: Press wine, temperature 25 C., Brix 9, at 3 p. m. 



Sample 61: Pomace sampled and treated with mercuric chlorid. 



This vat fermented on pulp three days, twenty hours, and thirty 

 minutes. 



NOTES ON VAT 8. 



October 2, 1908, 1.80 p. m. Filled with 2.5 tons of Ives. The 

 pulp was run in on yeast from former fermentation. The vat had 

 jii>t heen emptied, hut not washed; temperature of pulp 14 C., Brix 

 17.1; vat room 20 C. Gallized with 125 gallons of 3-pound sirup; 

 stirred. 



October 3, 9. SO a. m. Vat temperature 16 C.; temperature of 

 sample in eylimler 17.4 C., Brix 18. Seems to be very sugary. 



6.30 p. m.: Vat temperature 17.6 C., Brix 24.4, quiet. 



October 4, 7 a. m. Temperature of vat 17.8 C., Brix 24.4. 



5 p. ii'.: Temperature 18.4 C., Brix 22; foaming a little, particu- 

 larly at sides; surface uneven. 



October 5, 7.30 a. m. Temperature 19 C., Brix 18.3. 



4 l>. //-.. Temperature 22 C., Brix 15.8; fermenting quietly. 



October 6, 7.30 a. m. Temperature 25.5 C., Brix 10.6; drawn at 

 9.30 a. in. 



Sample 56: Last free run; temperature 26 C., Brix 7.3. 

 tuple 57: Press wine; temperature 26 C., Brix 6.4. 



Sample 58: Pomace sampled and treated with mercuric chlorid. 



'11 ii- \at fermented on pulp three days, twenty hours, and thirty 

 mini. 



NOTES pN CASK NO. 26. (CONTAINING VATS 1, 6, AND 8, NOT YEASTED.) 



October 7, 1908, 5 p. m. Was full; temperature 27.2 C., Brix 

 below zero. 



October 10, 4 p. m. Temperature 26.5 C., Brix below zero; fer- 

 menting strongly. 



December 30. Cask not yet racked. Drew off a 32-gallon keg; 

 wine ran off clean and bright; aroma good, characteristic Ives; 

 acidity good; flavor smooth; a sound, promising wine; foamed heavily 

 as it ran from the hose. 



February 23, 1909. Wine reached department cellars at Stone- 

 henge laboratories, Chariot tesville. 



March 8. Color fairly bright, aroma fainter than other Ives, but 

 good; flavor fairly smooth and promising, but not equal to cask No. 

 64, yeasted product. 



