Editor's Letter Box. 



395 



casks were filled when the weather 

 was exceedingly warm, and fermenta- 

 tion went off verj^ rapidly — so rapidly 

 that I was really alarmed lest damage 

 should be done. In fact, I was afraid 

 of acetous feimientation ; and when 

 I found the whole mass sour, rough 

 and bitter, I was afraid the jig was 

 up with my wine, at least so far as 

 those two casks were concerned. But 

 about this time the first one became 

 still, and soon afterwards, the second 

 one also. 



I was now satisfied that the sour, 

 rough taste was that of tannic, not of 

 acetic acid, and so closed my casks. 

 Meantime the weather had somewhat 

 cooled oif, and I expected the third 

 and fourth casks would not move quite 

 so rapidly. In this I was mistaken. 

 They seemed to be trying to out-run 

 each other, and had boiled for several 

 days like two veritable cauldrons. — 

 They were managed very nearly alike, 

 and seemed to be proceeding precisely 

 alike; and both vQvy much, if not pre- 

 cisely, like the two preceding. But 

 the third cask did not become still 

 till about the tenth day, whereas the 

 first and second ones had become still 

 each on the ninth day, I closed up 

 the fourth one this morning, though 

 it is still "simmering," and this is its 

 tenth day. I closed it up, but, to tell 

 the truth, I am afraid it is of no use. 

 If it is not vinegar, I am very much 

 mistaken. It is almost clear, and quite 

 sour. I cannot understand this. If 

 anything, the fermentation seemed to 

 be more rapid in this one than in 

 either of the others; and, although it 

 continued somewhat longer, I think 

 the cooler weather would account for 

 this. The othei's are wine ; I am con- 



vinced that this one is vinegar. I saw 

 all the casks cleansed, and, if any dif- 

 ference, greater care vvas bestowed on 

 this one than on either of the others. 



I would be glad to have the reason 

 why acetous fermentation should take 

 place in this one, and go on so rapidly, 

 whilst other casks treated precisely 

 similarly should not sufter thus. I con- 

 fess I can not understand it. i would 

 like to have j'our opinion on it. 



I have made all the casks tight by 

 nailing in a false heading, and closing 

 all openings with grafting wax, or a 

 composition made of tallow and tur- 

 pentine. You say leave the mash in 

 the casks thus closed until December, 

 and then press. Suppose I should con- 

 clude, to tr}^ the treatment by electric- 

 ity, could I not (ought I not to) press 

 at once ? I have conversed with a gen- 

 tleman who says there is no humbug 

 about the electric treatment, as he has 

 seen it performed, and that new brandy 

 treated thus has had impi'essed upon 

 it, as it were instantaneously, the char- 

 acter and qualities of great age. This 

 young man is perfectly satisfied that 

 wine can be ripened by it in an incred- 

 ibly short time — indeed, almost instan- 

 taneously. Have you experimented 

 any in this way ? Can I do anything 

 for my wine ? Please answer me. 



In conclusion, would it not be a good 

 idea for you to renew j^our advice as 

 to wine-making ? Take it for granted 

 that there are a great many who know 

 nothing about it, and wish to learn. 

 These require you to give the whole 

 process of wine-making, from the gath- 

 ering of the grapes to the time the 

 wine is ready for market, or fit to drink. 

 Respectfully, etc., 



G. K. GiLJLER. 



