Most Viewed- Mode Of Operating- Mode Of Operating - Clinton - Clinton - Delaware - Propagation Of The Vine - A Few Necessary Improvements - Herbemont - Delaware Vineyard - Remarks On Its History In America Especially At The West--its Progress And Its Future - The Must Scale Or Saccharometer - Poeschel's Mammoth - Cuyahoga (coleman's White) - Franklin - Planting - North America - Location And Soil Least Viewed- Varieties Of Grapes- Martha - Clara - Use Of The Husks And Lees - The Change Of The Must By Fermentation Into Wine - The Must Of American Grapes - The Concord - Norton's Virginia - Treatment Of The Vine The Second Summer - Other Methods Of Training The Vine - Birds - Girdling The Vine To Hasten Maturity - Thinning Of The Fruit - Preserving The Fruit - Gathering The Fruit To Make Wine - Norton's Virginia (norton's Seedling Virginia Seedling) - North Carolina Seedling |
Fermenting VatsThese should correspond somewhat with the size of the casks we intend to fill; but they are somewhat unhandy if they hold more than, say four hundred gallons. They are made of oak or white pine boards, 1-1/2 inch thick, bound securely by iron hoops, about three feet high, and, say, five feet wide. The bottom and inside must be worked clean and smooth, to facilitate washing. When the must is to ferment a longer time on the husks, as is often the case in red wines, a false bottom should be provided, for the purpose of holding the husks down below the surface of the must. It is made to fit the size of the vat, and perforated with holes, and held in its place by sticks of two inches square, let into the bottom of the vat, and which go through the false bottom. A hole is bored through them, and the bottom held down by means of a peg passed through this hole. The vat is closed by a tight-fitting cover, through which a hole is bored, large enough to admit a tin tube of about an inch in diameter, to let off the gas. The vats are set high enough above the ground to admit drawing off the must through a faucet near the bottom of the vat. For those grapes which are to be pressed immediately we need no false bottoms or covers for the vats. As fermentation generally progresses very rapidly here, and it is not desirable with most of our wines to ferment them on the husks very long, as they generally have astringency enough, operations here are much more simple than in Europe. The must is generally allowed to run into a large funnel, filled with oat straw, and passes through a hose into the casks in the cellar. A hole can be left through the arch for that purpose, as it is much more convenient than to carry the must in buckets from the press into the casks. It is sometimes desirable to stem the grapes, although it is seldom practiced in this country. This can be easily done by passing the bunches rapidly over a grooved board, made somewhat in the form of a common washboard, only the grooves should be round at the bottom and the edges on top. It is seldom desirable here. Next: The Wine Casks Previous: Apparatus For Wine-making--the Grape Mill And Press
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