"I wish we knew more about the dosages," Mendel said, "We just had to guess at the right amount of Devils Sulfur to add."
"Two grams to the bushel worked out fine," said Brother Matthew refusing to countenance any diminution of their success.
"And I wish it tasted a bit better," honesty forced Brother Gregory to admit.
"It will when it has matured some more," Brother Matthew assured him.
"And it didn't look as if the yeasts were still fermenting," said Mendel coming to his final point. "I suspect that the rods of bacteria had used up a lot of the sugar."
"Then we will give them more," Brother Matthew said, settling the matter once and for all. "When we begin treating the rest of the burcak barrels, we will add the sulfur to kill the rods, and more sugar to feed the yeast and give them the extra energy they need. That should work!"
"Perhaps you are right, but shouldn't we ask Herr Teplicka first?"
"All he will say is that it is against tradition and veto the idea," said Klacel firmly. "Let's leave him out of this decision. After all, we do have Herr Druer's permission to try anything we want."
For the rest of the day the three monks and several of Druer's assistants tapped the heavy barrels of burcak, took samples and carried them to a temporary laboratory set up in one of the wine storage areas. Here Mendel diluted and tested each sample for bacterial contamination and recorded his results. Three of the samples were so heavily contaminated that their contents were considered unsalvageable and were not even treated. Five more barrels were marginal, but were put on the list for treatment anyway. The rest of Herr Druer's Easter wine was only lightly contaminated with rods and the monks felt very sure that their treatment with potassium metabisulfite and extra sugar would be a success.
Brother Joseph carefully weighed out the dosages of sulfur containing chemical on a monastery scale which they had also brought for the purpose, dissolved each measure in water and handed it to an assistant to take down into the cellar. Brother Matthew, after raiding the stores of sugar in the monastery and Frau Druer's kitchen, liberally dissolved the sweetener in yet more water and added the solution to the wine barrels himself. He whistled while he worked, and was enjoying himself thoroughly.
As the sun began to set the three, covered in dust and glory, were all more than ready to break their fast, and after thanking their assistants, they made their tired but welcome way back to the monastery in Old Brno. Now it was all up to Saint Hugh and the miracle of modern science.