456 
CONVERSION OF THERMOMETER SCALES. 
The following diagram and formule show at a glance or 
enables one to connect the reading of any degree of. temperature 
I 
TOO ee TT TTT 
jiiit 
CO That ih I aoe a 
4 
oe 
Conversion of 
Thermometer 
Scales, 
in the three scales used into any one or other 
of these scales. The wine maker is often em- 
barrassed when reading reports on wine making 
to translate degree (‘entigrade into the more 
familiar Fahrenheit scale or vice versa. 
32dee. F. = Odeg. C. 
212dee. F. = 100deg. C. 
To convert F. into C. degrees :— 
F — 32 
K5=C. 
9 
To convert C. into F. degrees :— 
cx 9 
4+ 92 = F. 
5 
Wuen to Draw THE Wine.—The initial fer- 
mentation when vintage begins is generally more 
protracted than the subsequent ones, for reasons 
that have already been referred to, the appli- 
ances for wine making having not yet been en- 
leavened by the yeast of wine fermentation. 
After this first fermentation, however, under 
conditions prevailing at vintage time in the 
Australian climate, the march of fermentation is 
greatly accelerated, and in about three to six 
days the wine is fit to draw off the vat. 
Sometimes fermentation runs wildly for two 
or three days and then stops short. In that case 
there is often sugar left unfermented in the must, 
and the cause as well as the remedy have been 
indicated in this chapter. After three or four 
days, under favourable conditions, the wine is 
pretty well ready to draw off; this is indicated 
by the saccharometer, which sinks to zero or 
thereabouts; better guides still are the taste and 
the eye. The wine should be fairly dry to the 
taste, i.¢., should have lost most or all its sugar. 
Tt should be somewhat rough to the tongue, 
indicating that it has extracted from the pips, 
as well as from the skins, a sufficient amount of 
tannin to ensure its sounder keeping and its 
