HOCHHEIM, STEINBERG, AND JOHANNISBERG. 69 



into a clean barrel and left for fermentation. The bung-hole is 

 covered with an earthenware funnel, which is half filled with wa- 

 ter, so that the gas bubbles up through the water, but lets no air 

 reach the wine. This precaution is used with all wines, none be- 

 ing fermented with bung-holes open. 



The first class bunches, from which the finest berries have al- 

 ready been picked, are then trodden, pressed, and produce the sec- 

 ond quality. To this is also put that juice which is pressed from 

 the best of the second and third class bunches ; that is, from each 

 of the bunches the finest berries are cut out, as from the first class. 



Seeing in the cellar barrels containing but 170 to 250 gallons 

 each, I asked whether they considered the wine better in a small 

 barrel or in a large one, say of 2000 gallons. 



The answer was that the wine is much better in a large barrel, 

 as the fermentation then is more uniform. But they are troubled 

 to fill one of the large barrels with wine of the first quality. The 

 Steinberg vineyard of 10-i morgen will, in a very good season 

 (which is once in about ten years), fill with first class wine one 

 stiick, or 250 gallons. In other years it is with difficulty that they 

 can fill a half stiick. 



It is now admitted by every one here that fine wine-making 

 depends as much on the careful selection and classification of the 

 grapes and their quality as upon the climate and soil. Even in 

 places where very inferior wine was raised formerly, now, by 

 careful selection of grapes, care, and attention during the ferment- 

 ation, fine wine is made, which frequently sells for 1500 to 2000 

 guldens per barrel. The above has been proved by the experience 

 of the veteran officer of the cellars, who some time ago celebrated 

 the fiftieth year in the service of his government, exclusively in 

 the superintendence of vineyards and vines. Having begun as 

 cup-bearer, he rose by degrees to his present position. With re- 

 gard to the fermentation, I was told that the wine will ferment 

 from ten to twelve days. The warm or cold weather has much 

 to do with the length of time required for the fermentation. 



The grapes are generally picked at the end of November and 

 beginning of December, often when the snow is two, and even 

 three inches thick on the ground ; but if they are caught by 

 snow or rain, they lose much of their beauty, and the wine its 

 flavor. 



In the press-house there are about thirty presses. They con- 

 sist of a simple screw, which has two rings to put in the lever end. 



