232 B&port of State Board of Horticulture. 



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 clearing 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 imme- 

 diately, 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 accomplished by 

 means of a bottle sterilizer. 



A simple and efficient form of sterilizer is made as follows of a wooden 

 trough, provided with a wooden grating placed about two inches from 

 the bottom. The filled bottles are placed in wire baskets which rest upon 

 the grating. The trough should contain enough water to submerge the 

 bottles and be kept at one hundred and eighty-five degrees Fahrenheit 

 by means of a steam coil beneath the grating. It requires fifteen minutes 

 for the must at the bottom to acquire that temperature. For packages 

 of other sizes it is necessary to make a test with a bottle of must in which 

 a thermometer has been placed, in order to determine how long it takes 

 for the entire contents of the bottle to reach the required temperature. 

 Sterilization in bottles should be conducted at a temperature at least 

 ninety degrees Fahrenheit lower than that reached in the continuous 

 pasteurizer. If the final heating is higher than the first, it may cause a 

 precipitation of solid matter, which will make the must in the bottles 

 cloudy. 



During the sterilization in bottles the corks are liable to be expelled 

 by the pressure developed. To prevent this they may be tied down with 

 strong twine. Must so sterilized will keep unchanged for years, or until 

 the bottles are opened. 



No matter how carefully all previous work may be done, there is still 

 danger of mold germs getting into the liquid through the corks, especially 

 If a poor quality of corks be used. This can be prevented by dipping the 

 necks of the bottles into heated paraffin before putting on the caps or 

 by sealing over the corks with sealing wax. 



The quality and character of the grape must will vary greatly with the 

 •quality of the grapes used, and a pleasing effect may be had by the 

 blending or mixing of the must of two or more varieties of grapes. The 

 -color of the must will always be white or yellowish, with the exception 

 of that from such varieties as the Bouschets, which have a red juice. 

 Red must can be obtained by a modification of the process described. 

 If the must is allowed to pass through the continuous pasteurizer and 

 flow out hot into a vat containing the skins of red grapes, almost any 

 desired depth of color may be obtained, depending on the variety of 



