We will first mention M. R. Charmoux’s method, which is called the “Fresh Grape” system. The portion of the building used for the business is on the first floor, as nearly as possible in the centre of the building, so as to be guarded from damp. Two windows are sufficient for all purposes, one to the north, and one to the south. They may be merely kept shut on ordinary occasions, but when frost comes they must be draped and “packed” with nets filled with moss or dried seaweed. The principal one of the windows is to admit of the cleansing of the room and for the admission of air in the summer time, when there are not many grapes left.
Fig. 898.—Grape preserving.
In winter the apartment may be warmed by hot air, and if this cannot be managed the ordinary means must be resorted to to keep up the temperature. The upper clusters of grapes should first be picked, for shade conduces to longevity of the fruit, and the 20th October is about the time to commence. A fine day should be chosen; a cloudy day will suit provided there is no dew or dampness in the air.
The finest bunches are cut first, and care must be taken to separate them at the end of the stalk, having three “eyes” under the grape and two above it. The leaves should be at once cut off, and the grapes put with great caution into boxes or baskets to be taken to the preserving house, where each stalk is plunged into a phial holding about 125 grammes of water, into which, two or three days previously, a teaspoonful of wood charcoal has been put.
Fig. 899.—Hanging the grapes.
The phials are suspended as shown in the accompanying illustration (fig. 899), and then certain precautions must be observed: they must not be disturbed, nor must any draught be admitted, as the temperature must not descend below 1° to 2° cent. There is no necessity to change the water in the bottles; very little will evaporate between November and May, when the process ought to be finished, but the phials must neither be corked nor concealed.
Fig. 900.—Drying process