a few useful hints in wine making

The best strength/or weight rather of the must for light wine appears to be between 1000º and 1100º. So far as I at present know, perhaps a lower point may, with perfectly soured grapes, be admissable when a very light wine is desired. The large cask of Riesling 53 from the Old new vineyard was made from must at 1088º. This is a point which requires careful experiment. But so far as I know at present and would not recommend lower than 1092º or above 1102º or 1103º.

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