Name/Title
LetterEntry/Object ID
Q2022.21.187Scope and Content
A copy of a 2-page letter, on onion skin paper, from Wilbur P. McDonald, M. D., to Miles Laboratories, Inc., Marshall Division, Elkhart, Indiana, dated August 20, 1971. he letters COPY in red ink are down the left hand side of the paper.Context
Dear Sirs:
Mine will not be a volumn account, in fact it will cost you money. It costs me, but I mark it off as a hobby. For the past seventeen years I have been trying to grow grapes in Northwest Missouri that can be grown here to produce an acceptable varietal wine. The University of Missouri has not done this, so the field is wide open, in fact it took three years for me to obtain the No. 2 License. . . . due to archaic probation laws. Mainly I have been growing the French hybrids, . . . . So far it usually winter kills, . . . . I am trying various graftings, root stock, etc., to see if I can prodice a winter hardy Vinifera . . . I have obtained some cuttings of T8-43 . . . . to ascertain whether this true Vinifera Hybrid wil be winter hardy . . . Next spring they have promised me some cuttings of "Sereksia", . . . but, enough of my hobby, lets get to my problem.
Many of my white grapes are difficult to press, as I only allow four to twelve hours fermentation on the skins before pressing and thus the yield is not very satisfying, . . . . I am limited in the amount of grapes I can produce each year. It takes at least a bushel and a half for a five gallon varietal batch and I need more than that for free run juice. . . . , I have been reading the (American Society of Enologists) Journal, watching the advertisements on pectinases. While I am cognizant of Taka-diastase, . . . ., I am not familiar with Takamine. Would you lighten me on the action of pectinases and how I might use them when fermenting about 60 lbs. of white grapes at 65°F. for a period of about twelve hours before pressing.
Sincerely,Lexicon
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Category 08: Communication ObjectsDimensions
Dimension Notes
8.5" x 11"