403 



SPECIFIC GRAVITY, Equivalents of the Brix and Baume Scales, and 

 Alcoholic Strength after Fermentation continued. 



N.B. Must, having a specific gravity under 1,100, or 13deg. Baume, 

 will ferment completely and produce a dry wine, unless the temperature 

 in the vat has been allowed to rise too high, in which case the fermenta- 

 tion may get " stuck," although there may be more sugar unfermented 

 in the wine. 



Must, with a specific gravity ranging from 1,100 to 1,115 (13deg. to 15deg. 

 Baume), will have a greater difficulty to ferment dry, as the specific gravity 

 runs higher ; and very often the fermentation will stop before all the sugar 

 has been converted into alcohol. 



The best French wines, made from the choicest varieties of grapes, are 

 produced from musts having a density ranging from 1,059 (8deg. B.), 

 and 1,115 (15deg. B.). Thus, musts producing the Medoc wines measure, 

 on an average, 1,066, or 9deg. B. ; musts, from the Khine, about the same ; 

 must, in the Champagne district, 1,074, or lOdeg. B. ; in Burgundy, 1,090, or 

 12deg. B. ; and in the Roussillon district, in the south of France, 1,108, or 

 14deg. Baume. 



Musts, with a specific gravity higher than 1,116 (15deg. B.), yield either 

 wine suitable for blending with a lighter one they have the disadvantage 

 of introducing with them an excess of unfermented sugar, which often pro- 

 duces troublesome secondary fermentations or else they are only suited 

 for making into liqueur wines. 



