This vintage volume contains a guide to the methods of fermentation in Californian wineries in the early twentieth century. With useful illustrations and a wealth of invaluable information, this book will be of utility to those with an interest in wine making and its history, and is not to be missed by the discerning collector. Contents include: "Method of Applying the Sulfurous Acid and Pure Yeast", "Application of the Sulfurous Acid", "Analysis and Examination of Wines After Fermentation", "Fermented Usual Way-No Sulfurous Acid nor Pure Yeast", "Fermented With Sulfurous Acid. No Pure Yeast", et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on wine making