1 Jan., 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 31 
“ Again, in wet seasons the must will be deficient in tartaric acid, and also 
that from grapes affected with cryptogamic diseases (oidium, black spot, &c.) 
‘Conversely, during very dry seasons, or when grapes have matured with 
a long spell of dry weather and burning sun, the must rarely requires any 
addition of acid. 
“The quantity to be added will, of course, depend upon the amount already 
contained in the must, and this can only be known by testing with a proper 
apparatus. For those who do not possess the apparatus and practical knowledge 
| of testing, the best plan is to send an average sample of the grapes to be vin- 
_ taged to this Department a day or two before picking to be tested, and the acidity 
_ will be made known by return of post. Must trom the generality of wine 
grapes requires from 8 to 10 per mille of tartaric acid, and that from Jacquez or 
Lenoir not less than 12 per mille, otherwise a portion of the colour will not be 
‘fixed, but will deposit in the lees. One per mille may be calculated as 1 Ib. per 
100 gallons, so that, if a Lenoir must only contains 10 per mille of acidity, 2 Ib. 
of tartaric acid must be added to each 100 gallons of must if all the colour is 
wanted; if the amount of colour is immaterial, the acid need not be added, as 10 
| per mille is sufficient for the preservation of the wine. On the other hand, if a 
| ermitage or Espar must only contains 6 per mille of acidity, 2 per mille should 
| be added, as its acidity is too low to ensure soundness and quality. 
“The acid should invariably be added to the must before fermentation and 
not after, as in the latter case it only communicates a harsh sourness to the 
wine without benefiting it in any way. The best method is to sprinkle it on the 
grapes as they are crushed, a little at a time.” 
CRUSHING, 
Remove as much unsound fruit as possible, as it contains lactic, acetic, and 
other ferments. If time will not allow the bunches to be picked off, throw out 
_ doubtful bunches and use them for the fortified wines or for distillation. See 
_ that the rollers of the crusher are near enough to well break up the berries, yet 
insufficient to break the seeds. Give a certain amount of fall to the juice to 
allow it to absorb oxygen necessary to a healthy fermentation. 
STALKING, 
| For the production of clean, tasty clarets, &c., it is absolutely necessary in 
Queensland that the stalks be removed. A great deal of the coarseness 
peculiar to some of our wines arises from not doing so. The husks contain all 
the tannin that the wine requires, and the superabundance added by vatting 
with the stalks spoils the jinesse of the wine, and also exposes it to recurring 
turbidness in after life whenever exposed to the air. Vignerons must have 
noticed this peculiarity in some of their heavier wines, and undoubtedly vatting 
with the stalks is answerable for it. An excellent machine is sold at a reasonable 
price in Adelaide, which crushes and stalks simultaneously, and vignerons are 
advised to invest in one; otherwise the stalks should be picked as the bunches 
are crushed, but there is a loss of time and must in doing so, as the half- 
‘crushed fruit is detached with difficulty. Rubbing the bunches through a wire 
or string netting fixed on a frame 3 feet. square by 8 or 9 inches deep, before 
crushing, is an effective operation, and for years this apparatus was used by the 
writer. If readers will only make a cask or two of wine with the stalks 
removed, they will see for themselves the improvement obtained. 
VATTING 
‘This is a very important part of the process of making red wine, and last 
year's remarks are reproduced for vignerons’ consideration. Attention is 
specially called to the undesirability of continuing the vatting after the wine is 
sufficiently coloured, as, by doing so, a larger amount of extractive matter is 
-added to the wine, with a corresponding loss of smoothness and clean taste :— 
“When fermenting on the husks, avoid filling the vat too full; a space of 
