18 UNFERINIENTED APPLE JUICE. 



m it ted before driving the bung in air-tight in order to expel the air which fills the space 

 i;i the keg not occupied by the juice. The bung was then driven in by tapping with 

 a hammer and ni< >iv gas admitted. The keg was vigorously rocked so as to thoroughly 

 agitate the juice and thereby accelerate the absorption of the gas. 



The gauge was watched, the pressure not being allowed to go beyond 15 pounds per 

 square inch. The juice used in the carbonating work was quite cool, ranging from 48 

 to 68 F. (9 to 20 C.) in the different experiments. From fifteen minutes to one-half 

 hour was required to carbonate 12 gallons of juice. The stream of gas was then stopped, 

 the bung cautiously loosened, the contents of the keg poured out, and the juice bottled 

 or canned. 



The gas remains for some time in the juice when under atmospheric pressure and only 

 gradually diminishes in quantity, so that great haste in sealing the containers is not 

 necessary. If the carbonated juice is to be sterilized in cans, they must be heated in 

 stoiit frames to prevent the distortion of the can while hot and consequent bursting. 

 The finished canned product bulges the ends of the cans to some extent, but not 

 enough to cause permanent binding. The juice must not be too highly charged with 

 the gas nor removed from the frames while still hot, or such bending, with consequent 

 weakening of the soldered joints and bursting of the can, may occur. 



Several varieties of apple juice were carbonated and then canned 

 by this method during the past season, and it was found that the 

 presence of the gas added an agreeable sparkle to the juice, at the 

 same time, however, introducing a flavor foreign to fresh unfermented 

 apple juice. If sterilized apple juice were sold at a soda fountain, 

 it would be simple to add carbonated water, or cool the juice and run in 

 carbonic-acid gas under pressure. In this connection it should be 

 mentioned that apple juice acts rapidly on metals, particular!}' on 

 galvanized iron, and if the juice is carbonated in tanks care should 

 be taken that they are lined inside with tin rather than with any other 

 common metal and that the juice is not kept in metallic containers. 



USE OF CARBON DIOXID TO PREVENT MOLD. 



It has been found that when sterilized apple juice is exposed to 

 the air the organisms which usually develop are not those which 

 produce the alcoholic fermentation but are molds which grow on the 

 surface of the juice, giving rise to disagreeable flavors and soon 

 making the juice undrinkable. Since the molds are usually aerobic 

 organisms, it was thought possible to retard their development in 

 most cases by maintaining an atmosphere of carbonic-acid gas over 

 the juice. The following experiment was tried: 



In June, 1908, about a gallon of sterile Northern Spy apple juice 

 was placed in two large bottles, each bottle being about half full. 

 The juice was poured from one bottle into the other, taking no pre- 

 cautions to protect it from contact with the organisms of the atmos- 

 phere. 



One bottle was then stoppered and into the juice in the other 

 bottle a rapid current of carbon dioxid was- passed for about ten 

 minutes, in this way partly saturating the juice with carbon dioxid 



