35^ The Canadian Horticulturist. 



GRAPE JUICE A POPULAR BEVERAGE. 



Unfermented Juice. 



VERYWHERE there is a good local demand for unfer- 

 mented grape juice for sacramental and pharmaceutical 

 uses. If a thoroughly good and wholesome article were 

 put on the market in quantities large enough to create a 

 demand for it for table use, there would be an almost 

 unlimited market. 



To make sound, unfermented grape juice that will keep well, requires 

 careful manipulation and the most fastidious attention to cleanness during the 

 process The juice as soon as expressed should be strained through two folds 

 of unbleached muslin, and then run at once into a double jacketed covered 

 kettle and heated to i8o degrees F., at which temperature it must be held for 

 twenty to thirty minutes. It should then be removed from the fire and allowed 

 to stand closely covered for twenty-four hours. At the end of this time return 

 to the kettle and re-heat to i8o degrees F., for half an hour, then strain through 

 a thick white woollen cloth into the bottles in which it is to be marketed, or if 

 more convenient, it may be run from the strainer into large glass carboys, or 

 air-tight kegs, holding not more than five gallons. These must be previously 

 disinfected by boiling water, and should be as hot as the juice is when ready to 

 be filled. The vessels, whether large or small, must be filled until the juice 

 begins to run out at the opening, and then corked tightly and the cork or bung 

 covered with wax or resin to make it air-tight. If a wooden vessel is used to 

 store the juice it should have been thoroughly varnished on the outside to make 

 it air-proof. If the juice is run at once into small bottles no further manipula- 

 tion is required. If it is temporarily stored in large vessels, when wanted for 

 market or consumption it must be once more heated to i8o degrees F. and 

 strained through a woollen cloth into the bottles. When the storasje vessel is 

 opened, the entire contents must be removed at once. If allowed to remain 

 twenty four hours in a partly filled vessel the juice will begin to ferment. This 

 fermentation may be stopped at any time by heating the juice to 180 degrees F., 

 but the character of the liquid as unfermented wine is lost and cannot be 

 recovered. It is of the utmost importance that the juice be heated to 180 

 degrees F., and neither less nor more. If heated above 180 degrees F., the 

 albumen of the juice will coagulate and greatly deteriorate the nutritive proper- 

 ties, and the taste of the juice will be quite spoiled. 



If heated to less than 180 degrees F., the germs of the ferment microbe will 

 not be killed, and the juice will soon begip to ferment. To insure the proper 

 temperature in the kettle a glass dairy thermometer, costing about ninety cents, 

 should be inserted through a hole in the cover and allowed to float on the juice. 

 In this matter guess work will not do. Never, under any circumstances, add 



