34 QUEENSLAND AGRICULTURAL JOURNAL. [1 Jaw., 1900: 
underground cellars. Should it be necessary to cool small vats up to Sil 
gallons, it can generally be done sufficiently by enveloping them in wé 
sacking, sprinkling it occasionally with water. As it dries, the evaporatidl 
from the sacking takes off a certain amount of heat. Better still is to hav 
immersed in the must a metal (tinned) cylinder containing a refrigeratil} 
mixture of ice and salt, which should be occasionally stirred. A fs pounds of 1¢ 
used in this way will considerably reduce the temperature when it has risen # 
a dangerous point, care being taken not to upset the mixture into the vat. 
vats of larger size, refrigerating machinery or the circulation of cold wate 
through a coil immersed in the vat are indicated ; the first is costly and onlf 
found in large well-found cellars, but the second can be managed at a reasonabll 
cost by those who have a supply of cold water on the premises. The coil sh 
not be of piping too large in diameter, otherwise a large part of the water Ww 
escape without doing its work. The smaller the piping, the reater the cooling 
surface exposed to the must, but, of course, more piping sail nasecoaptigea thal 
that of larger diameter. The water can be sent through by gravitation or bf 
pumping. It must not be sent through too quickly, or it will not do its work 
Do not put the coil at the bottom of the vat, but as near the surface as possible 
the field which have risen to the surface and have formed the ‘cap’ alwayt 
constitute the hottest part of the fermenting mass. When large quantities 0 
must have to be fermented, and small vats would take up too much room, slat 
tanks and cement-lined concrete tanks do excellent service, as the heat generate? 
by the fermentation in them is carried off so quickly that the temperatur® 
seldom rises to a dangerous point.” 
S 
PRESSING THE MARC. 
Lose no time in pressing the mare, as acetification quickly sets in. “Whel 
possible, allow the must from it to ferment separately, as, if the mare ha 
slightly soured, the must from it, if added to other wine, might contaminate 
att also. After clearing, if found to be sound, it can be blended with the 
other. 
WHITE WINES—DRY. 
If a light white wine of the Chablis or Hock class is desired, the best 
varieties of white grapes should be chosen, giving a density of from 20 to 23 
per cent. of sugar, and run through the mill as quickly as possible if the true 
greenish white colour is desired, and under no circumstances should the wine 
be fermented with the husks, or the quality will be deteriorated. See that the 
must contains not less than 8 per mille of acidity, and, to get this without adding 
tartaric acid, vintage the grapes while still a little green. If the must § 
allowed to stand in a vat for a few hours after pressing and is then racked off; 
and the thick slimy matter deposited into the fermenting casks, a much cleane! 
and better quality wine will result. This is the usual treatment for light whit® 
wines in Europe. After the must has been decanted, the deposit can be pul 
with the mare into the press. The vat should be washed out with acidulated 
water or heavily sulphured, otherwise the next must put in it will ferment 
before it has time to clear itself. Should vignerons desire a wine with more 
colour in it, and decide to vat it with the husks, the stalks should be removed 
first, and the must only allowed to ferment long enough to raise up the caps 
otherwise too much tannin will be absorbed, and the wine will darken in colou! 
each time it is exposed to the air, necessitating a lot of fining eventually. 
Be very careful that this class of wine be fermented and stored in cask® 
that have only stored white wines; if casks that have contained red wines must” 
be used, prepare them as follows: — | 
Dissolve 6 Ib. of soda crystals in 4 gallons of boiling water and pour ho 
into the cask to be de-coloured, rolling and turning it on all sides at intervals” 
until the solution is cold. Then empty and rinse first with boiling water, av¢— 
then with cold water, and, if not used directly, it must be sulphured. The cas* 
must be thoroughly rinsed, or risk is run of the wine being browned. 
XS 
