434 
Alcoholic and Sugar Contents of Sweet Wines. 
Distil the sweet wine to find the alcoholic strength, using for 
the purpose a given volume of the wine. Bring the distillate up | 
to the original volume of the wine tested, bring it to 60° F., and, 
dip the hydrometer and refer to special tables for strength of the 
wine. Special hydrometers, called “aleohometers,” are made giving on 
the stem spirit reading, and without bringing the distillate to 60° F. 
refer to the tables sold with the instrument, which gives the strength 
for any ordinary temperature shown by a thermometer which is 
used conjointly with the aleohometer. ‘ 
For the sugar contents of the wine use the residue of the dis- 
tillation in the still after the aleohol has been driven out by boiling, 
or take any quantity of the wine, boil to drive out the alcohol, bring 
the liquid to the original quantity used by adding distilled or rain 
water, dip the densimeter,~which will give the contents of sugar 
together with the small percentage of non-volatile extracts natural 
to the wine. 
Pasteur’s experiments show that during the process of a healthy 
fermentation 17 grammes of grape sugar per litre of must produce 
1° in volume of alcohol, or, in other words, 1 kilo 700 grammes of 
sugar produces by fermentation 1° alcohol in 100 litres or 1 hecto- 
litre of must. 
WINE, PER TON OF GRAPES. 
The amount of wine yielded by a ton of grapes varies accord- 
ing to a number of circumstances, chiefly the kind of grapes, the 
kind of season, the locality, the climatie conditions, and also the 
time of gathering. 
Grapes, according to kinds, will yield more juice, and “conse- 
quently more wine, at the beginning of vintage than in the middle 
or towards the end of the picking season when, although the sugar 
strength is greater, the quantity of juice is reduced. On the coastal 
and more humid districts the liquid contents is also, with us, greater 
than in the warmer and drier inland districts, and for that reason 
it is not an easy matter to give the quantity of must or of newly 
made wine one should get from any particular kind of grape. 
If a broad average be taken, several of the grapes more ex- 
tensively grown will yield, with us, as follows :— 
Cabernet ... et sec ia . 100 to 115 gallons 
Morastel ... ae meh 7 .. 110 ,, 120 25 
Shiraz 48 oat se — waar D209 GBD: wi 
Mataro.... ee <a ae 180! 4 150 3 
Doradillo ... ie ahs ave .. 140 .. 160 ‘ 
In France an average of about 70 per cent. is obtained, 
whereas in Australia, which, on the whole, is warmer and drier, 
