X

kills the enzymes and ruins the fermenters, which are meant

to give the wine flavour and facilitate the yeast’s

task, – actually it is also these, in combi-

nation with the acid from the fruit, that transform ordinary sugar

into inverted sugar – fructose – dextrose –

and it is only from this that the yeast can make

alcohol. When almost all Nordic berries

make poor wine, – it must be because

they probably lack the strong enzymes

and fermenters and acids that rhubarb has, –

these are so strong that during fermentation

one can add sugar over and over again without

stopping the fermentation process – the alcohol percentage increases,

without the wine becoming sweet – (if sugar is added to

gooseberry wine the fermentation stops immediately) one can

naturally stop the fermentation process in rhubarb wine by

adding great amounts of sugar – but not until the percentage has

reached up to 18-19 (if the sugar is added in small

portions at the end, the wine could reach over 20%).

Well you know more about all this than I, but if

there is nevertheless anything that I can give

you advice about, it would give me the greatest pleasure.

Now I have bored you long enough with this, – I will

write to you soon to bother you with my artis-

tic concerns and seek your advice.

I hope I will be able to make you some good woodcuts – with the

most heartfelt greetings and gratitude, I remain your devoted N. Astrup

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