Volume 72: Macarthur family correspondence relating to wine, 1846-1900: No. 029
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Transcription
[Page 29]
this verdeilho of 1860 is already drinkable
I can only attribute the difference in the results of Trimmer's & my formulation to one of three causes –
1. the difference between the gravity of our must in 1859 – my verdeilho must stood at 114.00. Trimmers 112.50 (water [being] 100)
2. Some effect of the difference of soil, mine is a tolerably stiff reddish loam with a red clay subsoil – Trimmers a blackish alluvial soil by the side of a deep water course which nearly dries in summer, but the level of the water is some 20 feet below his vinyard – deep below the soil is a bed of gravel
3. Letting the must remain a day or two longer in the fermenting cask than it ought, and if so – I conclude that the fermentation must come to a stand, & if the must is not immediately racked off it recommences and the sediment already deposited is again to some extent mixed with the wine and it
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