242 Agricidtural Gazetts of N.S.W. [Jiar. 2, 1908. 



How to Utilise the Surplus Orange Crop. 



M. JJLUNXy. 



Thehk are no certain data as to how many oranges are required to ol)taiu 

 100 gallons of juice. It is evident that it di'])ends on the size of fruit, 

 thickness of tlie peel, on the vaidety, on the season, and on the jiro.sure 

 exercised in s(|uee/.inL;- the fruit. The vessels ami utensils required are — 

 One vat in which to ferment the juice, ahoiit I .")0 gallons capacity; two 

 casks of KM) gallons capacity each (one cask is tilled with the oi'aniie wine, 

 the other is a sj)are one, in which the wine is racked, so that it is ex- 

 changed from one vessel into another at cei'tain jieriods) ; a few demijohns 

 and jars ; a snndl hand-press. 



To make lOO gallons of orange wine, an equal quantity of orange juice 

 is obtaine(l from as many fruit as re(piired ; to this oOO 11). of cane sugar 

 are added ; the whole is well stirred until the sui;ar is conqdetelv dissolved. 

 The following ingredients are also added, and well mixed, viz. : — 



() oz. of ammonia phosphate (at .'is. jK'r Ih.). 



1 oz. of conuuon salt. 



I 11). of cream of tartar (Is. i)er lb.). 

 10 lb. fresh wine lees, or 8 oz. beer yeast. 



Mix everything thorouLildy in the juice, throw a sheet or a blanket over 

 tlie vat, whicli should lie placed in a cool room in a corner out of the reach 

 of the sun. 



It is im^^ortant that the juice be extracted from the fruit as rapidly as 

 possible. The oranges are split in halves, and (piickly s(pieezed : a small 

 press, all of wood — without iron httings — would help very mucli, bui 

 care should be taken not to exercise a very strong pressure. 



Fermentation will grailually set in, and wlim this is completed and the 

 juice is (piite still, it is i'acke(l olT ami stored in one of the casks, leaving 

 an ullage of ."> or (i gallons, which are put in demijohns. An hydraulic 

 bung is put in I lie hungliole, so as to allow the escape of anv residual car- 

 bonic acid. Wlien the water in the hydraulic l)ung has ceased from 

 bubl)ling, the ullage is hlled and thi' cask bunged tight. 



The cost of niakinp' 100 yallons of oraniie wine will aniMUi'i to .-ildut 

 £10, incbnling laliour. Xatui-ally, the outlay is not included in this 

 estimate, and the outlay wonld bi' about £'20 foi- the ]>uiH'hase of vat, 

 casks, a small jiress, iVc. A gieat saving miiiht be effected b\- pui'chasing 

 second-hand vessels — good clean casks that have si'rved to store wine, 

 brandy, whisky, sherry, oi- ])ort can l)e safelv used. 



The orange wine so made is an intoxicant, and a jierson would not be 

 authorised to sell it witliout first obtaining a license. 



'O 



