455 
fermented at a high temperature, and which had a floating cap re- 
peatedly pushed down into it. It was not so harsh to the palate, and 
did not contain any excessive proportion of extracted matters. It 
cleared in the cask, and looked less turbid and more forward than 
wine from other vattings fermented at a higher temperature and 
without the cooling assistance of ice. 
The ice used cost 5s. the 2ewt. block; with railway freight 
added, it cost about 3s. a ewt. The amount of ice used varied from 
50lbs. to 85lbs. per vatting of 200 to 350 gallons of must in fer- 
mentation. The ice was sawn into blocks which would fit into empty 
kerosene tins. The tins were provided with a wire handle, for 
convenience of handling, and weighted with bricks on top of the 
ice, so that they sink to two-thirds of their height into the ferment- 
ing mass, and rest over the perforated false head which keeps the 
cap down. 
The ice melted more or less quickly, according to the degree of 
heat in the must, and as the upper layer of the liquid in the vat 
cooled, the hotter layer underneath was run into a tub by opening 
the cock at the botiom of the vat, and pumped and spread over the 
top of the fermenting liquid. This equalises the temperature all 
through the mass, and allows fermentation to proceed without hind- 
rance. 
WHEN TO COMMENCE COOLING is a question of great moment. 
The fermenting must should never be allowed to reach 100deg. F., 
as in that case the yeast suffers such harm that it does not always 
recover, and, in spite of all the maker’s efforts, the wine may be- 
come permanently injured. If in a small vat, the heat is not likely 
to rise to danger point, but in a large vat it is advisable, if the must 
is still rich in sugar, to commence cooling when the thermometer 
marks 3ldee. to 32deg. C., t.e., 88deg. to 90deg. F., below that it 
would be waste of energy, and above it might prove sailing rather 
closely to danger point. The wine is left with a proportion of 
alterable substances and suffers a diminution in the alcohol and also 
the glycerine, both of which are necessary preservative substances. 
