. Descriptive catalogue of Iona vines with wholesale and retail price-lists for 1864, describing and exhibiting the relative importance of all our valuable native vines. Viticulture United States; Grape industry United States; Climbing plants Catalogs. 26 THE PROFITS OF VINEYARDS. one is to exclude the atmospheric air after fermentation has begun, and the other is to put the juice in a tub or vat, leaving it uncovered, except by the crust that forms upon the top, or covcsed with boards or canvas. The other is by using the apparatus represented in the plate, called the invention of Gervaise, by
. Descriptive catalogue of Iona vines with wholesale and retail price-lists for 1864, describing and exhibiting the relative importance of all our valuable native vines. Viticulture United States; Grape industry United States; Climbing plants Catalogs. 26 THE PROFITS OF VINEYARDS. one is to exclude the atmospheric air after fermentation has begun, and the other is to put the juice in a tub or vat, leaving it uncovered, except by the crust that forms upon the top, or covcsed with boards or canvas. The other is by using the apparatus represented in the plate, called the invention of Gervaise, by which the action of the air is chiefly ex- cluded. The bent tube is fitted to the bung of the cask, and its upper end opens into a vessel of water, which prevents the ingress of air, but permits the gas generated by fermentation to escape freely by rising through the water in bubbles. At the beginning the casks are filled only to within a few inches of the top. As the fermentation progresses toward completion, one plan is to fill the casks by repeated additions so that the scum will overflow and escape. Another method is to retain the scum, letting it settle to the bottom, where it forms what is called " ; Wine of the highest character is made in both ways, and the full ex- amination of the subject requires more space than can be afforded at present. The best wines that have been made in this country were by retaining the lees, and suffering the wine to undergo its second fer. mentation before their removal. This is called "wine fermented on the ; It was by J. E. Mottier. After the fermentation has ceased tiie casks have the bungs driven tight, and remain so until the warm weather of the next early summer, when a second but much more moderate fermentation takes place, at the end of which the wine may be said to be made, but not fully completed. Another year in the cask, and some fining by isinglass, or white of egg, is generally re- quired, when i
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Keywords: ., bookauthorhenryggi, bookcentury1800, bookdecade1860, bookyear1864
