192 QUEENSLAND AGRICULTURAL JOURNAL. (1 Maz., 1902. 
handled, good of quality, keeps well, and neither excessively spirituous and 
heavy, nor thin, of poor body, and of bad keeping quality. 
In the following list I give, with the kind of grapes more extensively used 
in Western Australia, the amounts, in gallons, of wine made from what is con- 
sidered a yield above and below the average :— 
Class A comprises grapes producing small crops of wine of special quality, 
which are used for blending with wines made from grapes named under Classes 
B and C. 
Class B are good, all-round grape vines, much in favour and extensively 
cultivated. 
Class C represents vines of heavy yield, generally planted for blending 
with wines from grapes in Classes A and B. These grapes by themselves make 
the best wines for the manufacture of brandy, and are for that purpose much 
grown in France, Algeria, and California. : 
Class A. 
Cabernet xxi .-- 100 to 200 gallons 
Pinot ... ort, ae poem OORtO200 Beas 
Riesling nee os eel © OFLOL2 50 mae 
Class B. 
Verdelho 6 .. 200 to 250 gallons 
Pedro Ximénes ab ... 200 to 800 _,, 
Shephard’s Riesling ... ..- 200 to 300 ,, 
Shiraz ... 1x a .. 200 to 300  ,, 
Malbeck Set an ror) e200itors0085 
Morastel a: S33 ... 200 to 300 ,, 
Br. Muscat, of Frontignan ... 200 to 300 ,, 
Class C. 
Mataro... af oe ... 300 to 400 gallons 
Aramon fT, ay xp GEORG) 4, 
Trebbiano (Curror’s) ... ... 850 to 500 ,, 
Folle Blanche ... +33 ax, SAO ANN) 5 
Doradillo a rae ... 300 to 500 _,, 
In the coastal districts grapes named in Classes A and B give a must 
containing 18°5 to 24 per cent. sugar, which, after fermentation, produce a wine 
containing 12°5 to 17 per cent. alcohol by vol. (10 to 14 per cent. by weight), 
equivalent to 22 to 30 per cent. proof spirit. 
Class C grapes give a must containing from 17 to 22 per cent. sugar, pro- 
ducing a wine with from 11°5 to 15°5 per cent. alcohol by vol. (9:2 to 12°5 per 
cent. by weight), equivalent to from 20 to 27 per cent. proof spirit. 
Theoretically speaking, of wine from Classes A and B, 6 to 8 gallons will 
make 1 gallon of AnnaIe pure grape spirit, but these are not used for that 
purpose. 
Of Class C, 8 to 10 gallons will make 1 gallon of pure grape spirit. 
During the process of skilful distillation, however, there are impure 
alcohols, unfit for consumption, which are separated from the bulk of the spirit 
and discarded; and, when these waste products are accounted for, the average 
of grape brandy reduced to proof strength—the strength of the good brandy 
of commerce—it is considered that it takes 4 gallons of the stronger wines and 
5 gallons of the lighter to produce 1 gallon of proof-strength brandy. 
In the Eastern Australian States brandy is to a very great extent made of 
“pricked”” or “off”? wine—i.e., wine rendered unmarketable owing to a taint 
of, very often, either acetic or lactic acid, or of moulds, which make the wine 
