. The cultivation of the native grape. Viticulture; Wine and wine making. AMERICAN WINE. 141 hole, and the other empties into a dish of water, to be set on one end of the cask, through which the gas escapes, as shown in Fig. 30. We should, however in pressing, be guided somewhat by the weather. In warm weather fermentation will commence much sooner, and be more violent, than when the weather is cold. Consequently we should press much sooner in warm weather, than when the air is cool. Late in the fall, it is sometimes advisable to leave the must a. Fig. 30. day longer on the husks, than indicat
. The cultivation of the native grape. Viticulture; Wine and wine making. AMERICAN WINE. 141 hole, and the other empties into a dish of water, to be set on one end of the cask, through which the gas escapes, as shown in Fig. 30. We should, however in pressing, be guided somewhat by the weather. In warm weather fermentation will commence much sooner, and be more violent, than when the weather is cold. Consequently we should press much sooner in warm weather, than when the air is cool. Late in the fall, it is sometimes advisable to leave the must a. Fig. 30. day longer on the husks, than indicated below. The cel- lar should be kept at an even temperatvire of about 60° during the first few weeks, and if it does not naturally attain this temperature, then it should be warmed by a stove, as much of the quality of the whie depends upon a thorough fermehtation during the first ten days. When violent fermentation has ceased, say after about ten or twelve days, and the must has become quiet, the cask should be closed with a tight bung, and the wine is. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Husmann, George, 1827-1902. [from old catalog]. New York, G. E. & F. W. Woodward
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Keywords: ., bookcentury1800, booksubjectviticu, booksubjectwineandwinemaking
