66 THE GRAPES OF NEW YORK. 



also made in Orange County in the southeastern part of New York, in 

 Northern Ohio, in Missouri, and a small amount from European grapes in 

 California. 



The manufacture of unfermented grape juice' is becoming an industry 

 in New York and promises to substantially increase the production of 

 grapes. Grape juice is what its name purports, the juice of the grape 

 undiluted, unsweetened and vmfermented. A good grade of grape juice 

 contains no preservatives, the necessity for such being removed in the proc- 

 ess of making, the chief operation of which is sterilization by heat whereby 

 the germs of fermentation are killed. The product is an ancient one, as 

 the Greeks, Hebrews and Assyrians used it as new wine ; but the process 

 of making an unfermented grape juice that could be kept for an indefinite 

 length of time is quite modern, and is the outcome of the discoveries of the 

 last half century regarding the control of the agents of fermentation. 



The grape juice industry of the countr}- is largely confined to New York 

 and to the Chautauqua grape belt in the western part of the State. About 

 one-fifth of the grape crop of this region was turned into grape juice in 1907. 

 The output of the Chautauqua region is as follows: 1904, 400,000 gallons; 

 1905, 600,000 gallons; 1906, 1,000,000 gallons; 1907, 1,500,000 gallons. The 

 Concord is used almost entirely in the manufacture of grape juice though 

 a few other dark-colored grapes make a ver}' good product. There is but 

 little demand for a light-colored grape juice but some is made. Since the 

 European grape does not make a good unfermented juice there is no fear 



' Grape juice is made from clean, sound but not over-ripe grapes. The juice is pressed out by 

 machinery in commercial practice but in the home manufacture of the product, the grapes may be 

 pressed by the hands. If a light-colored juice is desired the liquid is extracted without heating the 

 grapes; for a red juice the pulp is heated before pressing and the grapes must be dark in color. In 

 either case the heating is done in a double boiler so that the juice does not come in direct contact 

 with the fire. The proper temperature ranges from i8o° F. to 200° F. and must never exceed the 

 200° mark if the flavor of uncooked grapes is desired. After heating, the juice is allowed to settle 

 for twenty-four hours in a glass, crockery or enameled vessel after which it is carefullv drained from 

 the sediment and strained through some sterilized filter. In home practice several thicknesses of 

 flannel, previously boiled, will do for a filter. The liquid is then filled into clean bottles leaving room 

 for expansion in the second heating. The bottled juice is now heated a second time after which it 

 immediately corked and sealed. The principles involved in making grape juice are the same as those 

 observed in canning fruit and the operation may be varied in the former as it is in the latter if only 

 certain fundamental processes are followed. 



