DR. L. GALL ON IMrROVEMENTS IN WINE-MAKING. 285 



and B be one fifth, from B to C one fifth, from C to D one fifth, 

 and from J) to the upper lid c, two fifths of the total inner height 

 of the tub. 



If the juice only of the red grapes is required in a pure uncol- 

 ored state, they must only be j^resscd, not crushed. The residue 

 is taken to the extractor, and its three divisions are filled to three 

 fourths of their height, and the lid (c) put up. At the same time, 

 the must gathered in the juice-tub is put into its destined barrel 

 and measured. An entry must be made in the book "of how much 

 juice has been produced from those grapes whose husks are in 

 the extractor. The same quantity of sugar-water of like per cent- 

 age has now to be put into the extractor through the tube tv. 

 Next measure exactly by a stick thrust through the bung-hole n 

 in the lid what height the fluid has atttained. On the same level 

 with this a hole must be bored through the staves, into which the 

 sample-cock o is inserted, closed by its stopper. 



After the main fermentation is over (which may be known 

 when no more gas-bubbles rise through the water in the vessel), 

 a sample must be taken at the sample-cock. In case the color of 

 the young wine satisfies, draw it oft', and put it directly into a bar- 

 rel. If it be wished darker, open the bung {n), insert a funnel 

 with a perforated mouth, and draw about half of the fluid oft" by 

 degrees and return it to the tub, thus producing a cleaning or 

 washing out of the coloring matter in the grape residues. 



Then the wine is all to be drawn off and put into barrels, as 

 second product (the Jirst was the colorless juice). The extractor 

 is now refilled through the tube iv by sugar-water (the second in- 

 fusion) of the like sugar per centage as the first up to the sample- 

 cock, and after the fermentation, which begins at once, has sub- 

 sided, operate just as before ; draw the wine oif (as third product), 

 and put it into barrels. Likewise a fourth may be gained, but it 

 would be wise to keep this apart. The husks can then be taken 

 from the extractor and pressed in the usual way, and the wine 

 thus produced be mixed in equal parts with the second and third 

 product. 



XI. 



FERMENTATION AND ITS PRODUCTS. 



Fermentation in a High Temperature. 



Of Fermentation but little more is known than its action and 

 its effects. We see and follow its progress while it begins to op- 

 erate at a medium temperature of 10° E. in the room, when the 

 wine gets cloudy, turbulent, and finally loses its sweet taste, pro- 

 ducing by the process of change a spirituous, intoxicating fluid. 



