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36 QUEENSLAND AGRICULTURAL JOURNAL. [1 Jan., 1900, 
When, however, the wine is made sweet by addition of alcohol, a differ eal 
calculation is required—26 degrees of sugar are transformed into 27 degrees 
proof spirit by fermentation ; and as itis required to leave 10 to 15 degrees 
sugar undecomposed, the equivalent then of this amount of sugar in proo 
spirit must be added to the fermenting must—in other words, 10-4 to 150 
degrees of proof spirit--which will give the required sweetness. That is for! - 
must of 26 degrees, but if the must is, say, 23 degrees of density, tht 
eauivalent of 8 degrees more of sugar in proof spirit must be added, or 3} 
degrees. j 
The spirit of wine available is, however, overproof of varying strength, 
a fresh calculation is necessary to determine the amount required. Suppose 1 
is 80 degrees overproof ; then, as 100 gallons of this spirit are equal in streng¥ 
to 130 gallons of proof spirit, or 10 to 13, the amount required must DP 
multiplied by 10 and divided by 13. 1 
Examere.—In a cask of 100 gallons of must of 23 degrees of density it 
desired to leave 10 degrees of undecomposed sugar after fermentation hi 
ceased; to attain this, 104° + 371° or 13°5° of proof spirit should be added}. 
but the spirit is 80 degrees overproof, then 13:5 x 312 = 104 gallons of 30 
degrees overproof to be added to 100 gallons of must. | 
AwnotHer Examere.—tn a cask of 100 gallons of must of 25 degret 
density it is desired to leave 15 degrees of undecomposed sugar with a spit 
of 35 degrees overproof: 15°6° + 11° = 16:7° of proof spirit: 16°7° x 100 = 
12°4 gallons of spirit 85 degrees overproof. 135, 
And now for a note of warning. The saccharometer shows a density whid 
is not all sugar, but includes gum, albumen, extractive matters, &¢., which vaty 
in quantity in different soils and in different seasons. The writer has observe 
that in this colony these substances are in the must in greater abundance that 
in Europe, so that, in calculating the amount of alcohol to be added to the mush 
this fact must be kept in mind and allowance made for it by a slight increasé 
in the dose of spirit. It is better that the wine should be a little sweet thal 
too dry, as it can always be blended if necessary. : 
Sweet ports are made in the same way, except that less undecomposed suga! 
is allowed to remain in the wine, and it is more highly fortified nibeetientaa 
Care must be taken, when distilling spirit, to reject the first and last that come 
over, as it is contaminated and will affect the wine it is put to; the aim of the 
yigneron should be to produce as pure and tasteless a spirit as possible. 
By 
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COLONIAL TIMBERS FOR WINE CASKS. 
From the New South Wales Agricultural Gazette we extract the followilg 
“Report on Colonial Timbers to be used as Wine Casks,” by Mr. L. Frere, Ste 
Hilaire Vineyard, Thurgoona :— q 
In March, 1897, a consignment of colonial timbers was sent to me by the) 
Department of Agriculture, to be tried as to their suitability to be used fot 
casks for storing wine. 4 
Four sorts of timber were sent—namely, Cudgerie (Llindersia australis 
Silky Oak (Grevillea robusta), White Beech (Grevillea Leichhardtii), aD® 
Blackbutt (Lucalyptus pilularis). i 
The timber arrived quite green, and could not be used for experiments % 
the 1897 vintage. It was stored for eight months, and kept in a shady place 
and then made into eight casks, of a capacity of 500 gallons each, which wel? 
all filled up with wine of the 1898 vintage. a 
To determine the value of timber for wine casks, the first consideration ® 
to see how it is suitable for cooper’s work; and second, the influence of th? 
timber on spirit when in contact with it. I had for that purpose 1 oz. of chipy 
of each sort of timber placed in a quart of brandy, 20 per cent. overproof, ‘7 
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