13 



first half gallon during the second distillation was kept separate and added 

 to the second still. The good brandy was then collected until the strength 

 of the brandy distilling over went just below 19 Cartier, when the remainder 

 was treated as " naloop " and added to the second still. This " naloop " 

 was collected until the alcoholometer showed 0. which means 10 Cartier, 

 since pure distilled water shows 10 on the Cartier alcoholometer. In this 

 way everything was carefully distilled, with the result that the 270 gallons 

 wine gave 33| gallons good brandy of " Cognac type " with a strength of 

 67 vol. per cent, alcohol or 17 4 O.P. ; this means that eight leaguers of this 

 wine would thus give one leaguer of brandy. 



This brandy was put into a new quarter cask of Limousin oak, which had 

 previously been well steamed. The brandy was very clean and matured 

 fast. It was kept on the cellar loft under a thatched roof. Now it is a 

 fine, soft brandy that can well be consumed, after having matured in 

 French oak for about 2J years. This brandy, which I can guarantee as abso- 

 lutely pure and natural, now has a fine golden colour and a strong Cognac 

 character. It very closely resembles the genuine French Cognac, and certainly 

 approximates more closely to it than any other South African brandy that I 

 have seen thus far. 



After this experience I feel confident that we can produce a very fine 

 wine brandy of Cognac type, if we only care to do so. For this purpose I most 

 strongly recommend the White French grape, together with the grape - grown 

 in the Cognac district, namely Folle Blanche (best), Colombard, and Saint 

 Emilion. This class of brandy could well be exported, and give a good profit 

 to the growers. Cuttings of the varieties of grapes just mentioned can be 

 obtained from the Government Viticulturist, Elsenburg, Muldersvlei, C.P. 



Experiments similar to the above are still being continued, and will be 

 reported upon at a later stage. 



