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acid or one-third its weight of citric acid is added. The acid, act- 
ing on the colouring matter, keeps it in solution; the dose used 
varies generally about one gramme per litre, or about 60 grains per 
gallon. Pasteurisation at 65deg. C. (150deg. F.) will cure this as 
well as any other disease. 
Of pumps, the simplest are the best. In any case the valves 
should be easily accessible to free them, whenever required, of any 
obstruction to their proper working. Danks’ ordinary, power- 
driven, double-action gun-metal pump are very good, and used at 
many of the Victorian wineries. 
ParaFrIn For Pumps, PIPING, VaTs, AND CaSKS. 
Paraffin wax provides a servicable and cheap way of getling 
wo.n ont rotary pumps to work and protecting black iron pipes, 
scwctimes used for racking wine from large vats or casks; they are 
better than galvanised pipes which have a zine coating and they are 
also cheaper. Mr. F. de Castella states that he used them exten- 
sively at Dookie, where pipes were fixed everywhere permanently 
with a good fall and a plug for clearing after use, at the lowest 
points. For that purpose the pipes or pumps are made hot, the 
paraffin wax is melted and poured into them, and they are tipped 
every way and finally the surplus paraffin is poured out. At some 
wineries the pipes are re-paraffined every year, while at others it is 
found that one good application lasts several years. 
Vats and tanks may be similarly treated, the melted paraffin 
being put on with a brush and spread evenly over the surface by 
means of the blow-lamp. 
ULLAGE IN CaSKS. 
It is essential when the wine has fermented out to exclude fur- 
ther access of air which may carry injurious germs or bring into 
action others which may be in the wine. When the wine is young 
it is charged with carbonic acid gas with which it parts gradually, 
and a noticeable shrinkage of volume results. That ullage must be 
filled every week or two at first, then every month. This shrinkage 
and evaporation are influenced by the season, the volume of the 
wine vessel, the age of the wine, more in summer, less in winter; 
it is greater in wooden casks, especially new, than in cement vats 
where it is very small. 
It is a good plan to place round the bungs or plugs a cement 
made of mutton fat and resin in the proportion of 3 to 1; some 
prefer a ring of liquid ordinary lime and sand mortar round the 
plug. This cement soon cakes dry and is easily removed. 
If the wine is not clear and bright at the time of the third or 
spring racking, there is generally something amiss, and it should 
receive attention and be fined or even pasteurised unless it is pre- 
ferred to fortify and blend it with sweet wine. 
