Appendix. 233 



grapes used and ..he time during which the hot must is left on the skins. 

 Must thus prepared differs in other respects than color from the white 

 must, various substances, especially tannin, beijig extracted from the 

 skins, making the composition more like that of red wine, but containing 

 sugar instead of alcohol. In some instances such an article will be pre- 

 ferred for medicinal use. 



METHODS USED IN THE EASTERN STATES. 



The methods used in the larger plants of the Eastern States, principally 

 in the Chautauqua district of Lake Erie, are as follows: 



The grapes are run through a combined crusher and stemmer in the 

 upper story of the building, passing through wooden chutes to three 

 aluminum kettles directly underneath. These kettles have double bottoms, 

 so that steam can be used for heating without coming in contact with 

 the contents. They also have in them revolving cylinders which keep 

 the crushed grapes thoroughly stirred while they are being heated to one 

 hundred and forty degrees Fahrenheit. This heating and stirring aids 

 in getting more color out of the skins, the relative amount of juice 

 obtained per ton of grapes is larger, and the must has more of the 

 ingredients and taste of red wine, without containing any alcohol. These 

 kettles are filled in rotation, namely: As soon as No. 1 is full, steam is 

 turned on to heat it while No. 2 is being filled. By the time No. 2 is full 

 No. 1 is hot. Steam is then turned on No. 2 while No. 3 is being filled, 

 and No. 1 is emptied and ready to be filled again. 



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

 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 presses 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. 

 In these kettles the juice is heated to one hundred and sixty-five degrees 

 Fahrenheit, skimmed, and run through a pasteurizer underneath at a 

 temperature no lower than one hundred and seventy-five degrees Fahren- 

 heit and no higher than two hundred degrees Fahrenheit. From the 

 pasteurizer the must is filled directly into freshly sterilized five-gallon 

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

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

 filtered, filled into bottles, and securely corked, undergoing a final pasteur- 

 izing 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 otherwise 



