Enological Studies : I. Experiments in Cider Making Applicable to Farm Conditions; II. Notes on the Use of Pure Yeasts in White Wine Making (Classic Reprint)
Excerpt from Enological Studies: I. Experiments in Cider Making Applicable to Farm Conditions; II. Notes on the Use of Pure Yeasts in White Wine Making October 2, 1908, a. M. - Ground and yeasted with 3 gallons Of active yeast no. 162, tons of Ives grapes. The pulp ran into vat at 145° C.; finished grinding about when not well stirred, read Brix 14. Gallized with 125 gallons of 3-pound sirup. Stirred well; done at a. M. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
- Paperback | 40 pages
- 152 x 229 x 2mm | 68g
- 11 Feb 2018
- Forgotten Books
- 15 Illustrations; Illustrations, black and white