| Fig. | Page. | |||
|---|---|---|---|---|
| 1. | HYDROMETER | [ 8] | ||
| 2. | HYDROMETER-JAR | [ 9] | ||
| 3. | WOODEN STEMMER | [21] | ||
| 4. | CRUSHER | [23] | ||
| 5. | FERMENTING VAT | [41] | ||
| 6. | WINE PRESSES | [46] | ||
| 7. |  | ULLING POTS | | [49] |
| 8. | ||||
| 9. | | Z FUNNELS | | [49] |
| 10. | ||||
| 11. | RINSING CHAIN | | [63] | |
| 12. | VISITOR FOR EXAMINING THE INSIDE OF A CASK | |||
| 13. | SULPHURER | | [69] | |
| 14. | MAUMENE’S SULPHURER | |||
| 15. | CASK AND SUPPORT | [89] | ||
| 16. | JACK FOR TIPPING A CASK | | [95] | |
| 17. | FORK FOR TIPPING A CASK | |||
| 18. | | IMPLEMENTS FOR TIPPING A CASK | | [96] |
| 19. | ||||
| 20. | A METHOD OF RACKING |  | [97] | |
| 21. | | SIPHONS | ||
| 22. | ||||
| 23. | ROTARY FORCE PUMP | [98] | ||
| 24. | | IMPLEMENTS FOR STIRRING | | [103] |
| 25. | ||||
| 26. | ||||
| 27. | BOTTLE WASHER | | [156] | |
| 28. | | BOTTLE DRAINERS | ||
| 29. | ||||
| 30. | RESERVOIRS FOR FILLING BOTTLES | [157] | ||
| 31. | BUNG SCREW | [158] | ||
| 32. | CORKING MACHINES | [159] | ||
| 33. | CORKING MACHINES AND NEEDLES | [160] | ||
| 34. | PINCERS FOR REMOVING WAX | | [162] | |
| 35. | CAPSULER | |||
| 36. | PILING BOTTLES | [163] | ||
| 37. | | BOTTLE RACKS | | [164] |
| 38. | ||||
| 39. | BURROW’S SLIDER BIN | [165] | ||
| 40. | DECANTING BASKET | | [169] | |
| 41. | CORKSCREWS | |||
| 42. | DECANTING INSTRUMENT | |||
ERRATA
On page 216, Table II, read 63½° F, instead of 93½° F.
On page 218, Table IV, opposite 13.6 by volume, read 11.00 per cent. by weight, instead of 10.10.
On page 219, Table IV, opposite 17.03 by weight, read 20.9 by volume, instead of 20.7; and opposite 23.4 by volume, read .97251 specific gravity, instead of .96251.
On page 222 read Tienturier instead of Tenturier.
THE WINE PRESS AND
THE CELLAR.
CHAPTER I.
GATHERING THE GRAPES—MATURITY.
The first step in wine making proper, is the gathering of the grapes, or “picking,” as it is usually termed in California.
Utensils for Picking.—Knives, scissors, and pruning shears are used to cut the stems, and every one will adopt the tool that he finds most convenient in practice; but if the berries are inclined to drop off, scissors or pruning shears are preferable. Some authors give minute descriptions of receptacles of various sizes and forms in which to gather the grapes, but the practice in that respect usually followed in this State will be found the most convenient. The grapes here are generally picked directly into boxes holding about fifty pounds. The box is provided with an oblong hole at each end near the top, or three or four holes bored with an inch auger, by which the picker can easily move it from vine to vine, and one man can carry it with both hands to the wagon. These boxes are piled on the wagon without emptying, transported to the wine house, and brought back empty, to be filled again.