a 
1 Mar., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 195 
Cost or Manuracturine Wine From Propuce or 100 Acres or GrapEs— 
Crass C. 
One ton of grapes gives from 125 to 135 gallons of must; allowing a 
shrinkage of from 25 to 35 gallons to represent waste, evaporation, lees removed, 
racking, &c., up to the time when the wine is distilled (a very liberal allowance). 
We see that 1 ton of grapes yields at least 100 gallons of marketable wine; 
or 1 acre, yielding 4 tons of grapes—planted with Class C grapes—will 
produce 400 gallons of wine; and 100 acres, 40,000 gallons. ng 
Givena well-equipped wine cellar, the cost of crushing, pre«sing, fermenting, 
caskage, racking, and housing for one year is well within 4d. a gallon; for 
1 acre, at 400 gallons, equals £6 13s. 4d., and 100 acres, at 40,00U gallons, 
equals £666 10s. 
Toran Cost aT PER GALLON PER AcRE, AND PER 100 ACRES OF GOOD SOUND 
’ Wine FoR Branpy-MAKING. 
From the above data we see that the cultivation of 1 acre of vineyard, 
producing 4 tons of grapes, delivered at the cellar, will amount to £10 15s. 
The manufacture of same into 400 gallons of wine amounts to £U 13s. 4d., ora 
total of £17 8s. 4d., or for 100 acres, £1,770, which brings the cost of the wine, 
at per gallon, to 103d. 
Of course it should be borne in mind this only applies to vineyards planted 
with vines yielding large crops of grapes. 
Cosr or Branpy Manuracrure. 
I have not considered the amount of capital required for providing 
cellarage accommodation and distillation plant for manufacturing the wine 
from a 100-acre vineyard into brandy. The amount at per acre will decrease 
as the area under cultivation increases, but after going very carefully into the 
matter I estimate that the initial capital required in the case under consideration 
will be within ls. for each gallon, or £20 per acre, or for 100 acres about 
£2,000, with a material decrease for every additional 100 acres. 
Victorian and South Australian distillers estimate the cost of distillation 
at 14d. per gallon; in France it is somewhat less when handling large quantities 
of wine. It is safe to reckonit at 2d. per gallon. From this we see that 
brandy costs :— 
8 6d. 
Five gallons of wine, at 103d. 5 ue ewe raha 
Cost of distillation, at 2d. per gallon Ome 
4 623 
We thus see, by grouping these figures together, that—One gallon of 
pure grape brandy would cost to produce, say, 4s. 6d.; 1 acre of brandy 
grape vines would produce 80 gallons of brandy, costing 4s. 6d. a gallon, 
equalling £18, or for 100 acres £1,800. 
UriLisarion OF REFUSE. 
The wine from a4-ton crop to the acre, of grapes of the heavy-bearing 
class under consideration, it is thus seen, will yield 80 gallons of proof brandy, 
but there is still left, besides this, a quantity of grape spirit in the pomace or 
the compressed cake constituted by the skins and stalks from the fermenting 
yat, which can easily be extracted at the following approximate cost :— 
‘T have stated above that it is reckoned that it takes to produce 1 gallon 
of proof brandy— 
8 gallons of fresh grape pomace and 4: gallons of water. 
16 gallons of wash. 
16 gallons of compressed cake and 8 gallons of water. 
8 gallons of lees or piquette. 
