METHODS USED IN THE EA8TEBN STATES. 



15 



Underneath the kettles are the presses, which are of the hydraulic 

 typo. Into these the heated contents of the kettles are emptied and 

 pressed. They are on wheels, and are run backward and forward for 

 filling and emptying in regular rotation. From the [tresses the juice 

 runs through pipes to aluminum kettles underneath, similar to those 

 in which the crushed grapes are heated, except that they contain no 

 revolving cylinders. (See fig. 4.) In these kettles the juice is heated 

 to L65 F.. skimmed, and run through a pasteurizer underneath at a 

 temperature no lower than 175 F. and no higher than 200 F. From 

 the pasteurizer the must is tilled directly into freshly sterilized 5-gallon 

 carboys, securely corked, and stored in the vaults until the juice has 

 settled and cleared, after which the clear juice is carefully siphoned 



Fig. 4.— Aluminum kettles for heating crushed grapes. 



off, filtered, filled into bottles, and securely corked, undergoing a final 

 pasteurizing in the bottles, as explained in describing- the California 

 method. 



By the method just described a dark-colored liquid is made, usually 

 called grape juice. Nine-tenths of the eastern musts placed on the 

 market are of this kind. Should it be desired to make a lighter- 

 colored smooth article, the process should be modified by omitting the 

 heating and stirring before pressing, the crushed grapes being pressed 

 at once. 



Attention should be called to the fact that the leading defects so 

 far found with unfermented juice placed on the market are that much 

 of it is not clear, a condition which very much detracts from its other- 

 wise attractive appearance, and is due to two causes already alluded 



