12 



MANUFACTURE AND PRESERVATION OF GRAPE MUST. 



as it flows from the pasteurizer. The ends of the block-tin pipe should 

 be plunged into boiling water in changing from one package to 

 another, and should not touch the hands or an} T exposed surface. 

 The package should be closed with a sterilized bung as soon as full. 

 After the must has settled some days, or even weeks, it is ready for 

 filtering. This filtration is best accomplished by means of a filter 

 so constructed that the must passes upward through the filtering 

 medium under pressure. Such a filter is seen in fig. 2. This filter 

 consists essentially of two shallow bowls clamped together, mouth to 

 mouth, with the filtering medium between them. The unfiltered must 

 enters the lower bowl through the pipe on the right of the figure, 

 passes through the filtering medium into the upper bowl, and makes 

 its exit, when clear, through the faucet a little to the left of the middle 



T 



Fig. 1.— Continuous Pasteurizer: ST, strain pipe. II, Outlet for hot pasteurizc-l must. U, Inlet for 

 unpasteurized must. 1!", Water bath. /'. < unlet for cooled pasteurized must. TV, Thermometers. 



of the figure. The small faucet at the bottom of the lower bowl is 

 for the purpose of cleaning the filter. Occasionally when filtration 

 becomes slow, this faucet is opened for a few minutes. This allows 

 the sediment accumulated at the bottom to escape and at the same 

 time the entering must takes a rotary motion in the lower bowl, thus 

 clearing off the surface of the filtering medium, so that when the clear- 

 ing faucet is closed filtration proceeds as before. On a large scale a 

 filter press such as is used in large wineries and in beet-sugar factories 

 might be conveniently used. 



The must should be bottled as it flows from the filter, corked im- 

 mediately, and sterilized as soon as possible, preferably within twenty- 

 four hours. On account of recontamination during filtering, a final 

 sterilization must be made after the bottles are corked. This is accom- 

 plished by means of a bottle sterilizer. 



