374 



" The wine in question was by no means up to the standard of 

 quality of our better wines, and yet it realised in. London about 

 2s. 9d. to 2s. lOd. per gallon, leaving at the cellar door a net return 

 of from Is. 8d. to Is. 9d. per gallon." 



Producers have, besides getting bed-rock value f.o.b. at port of 

 shipment from London buyers, been subjected in the past to some- 

 what arbitrary treatment, the price offered being, according to the 

 prevailing practice, subject to modification should the wine reach 

 London in condition that the buyer considers unsatisfactoiy. 

 The seller has, besides, in many cases to make good in London the 

 ullage of the casks, the shrinkage amounting to about one gallon 

 per hogshead. Such a system of dealing will, no doubt, in course of 

 time be brought more into line with the generally accepted rules of 

 everyday business transactions. Under present practice the seller 

 has no proportionate share into any extra profit derived by the 

 buyer on any particularly successful shipment, whereas, on the 

 other hand, should the quality of the wine not come up to a 

 loosely defined standard of which the buyer is the sole arbiter, the 

 seller is liable for any resulting loss. 



WINE MAKING. 



Vintage commences with us late in January in the earlier 

 districts, and continues until sometime in April in those localities 

 situated in the cooler Southern districts, or at a higher altitude on 

 the Darling Ranges. 



Before describing the process whereby the sweet juice of the 

 grape is transformed into wine, a few words about the vessels, 

 machinery, and appliances used in wine making will not be out of 

 place. 



A FERMENTING SHED 



is, in the first instance, provided for the manufacture of wine. Such 

 a structure need not be a costly one, but it is desirable that it be 

 roomy, high, and well aerated. Plenty of room must be provided 

 for the crushing machine, presses, fermenting vats, pumps, sieves, 

 tubs, and other necessary appliances. 



During the process of fermentation there is a rise of tem- 

 perature which may be prejudicial to the successful fermentation of 

 the wine, and to the alcoholic strength of the newly made wine. 

 For that reason a shed which can be well aerated, and which at 

 night can be left open to the cool breezes so as to counteract the 

 rise of temperature, is preferable to the old-fashioned, costly fer- 

 menting houses made of thick walls, with little ventilation. 



A capacious galvanised iron shed about 30 feet wide, and, 

 according to the amount of grapes to be handled, from 40 to 60 feet 



