s 



UNFERMENTED APPLE JUICE. 



Th<> kegs were prepared for use as follows: They were paraffined on 

 the outside by dipping in a bath of melted paraffin which was heated 

 to about 120 C. (248 F.) by means of a steam coil. The arrangement 

 is shown in fig. 3. Steam was run into the keg for about three min- 

 utes, when it was allowed to cool somewhat, and sulphured by lower- 

 ing into each keg a small crucible filled with burning sulphur. The 

 kegs were allowed to stand closed overnight, and in the morning just 

 before filling they were steamed out for three minutes and well rinsed, 

 removing practically all of the sulphur. It was found that a longer 

 period of steaming melted the paraffin on the outside of the kegs. 



The juice was heated by running through the pasteurizer at from 

 65 to 70 C. and was delivered directly into the kegs. As each was 

 filled, it w^as closed in the following way: A wooden bung which had 

 been paraffined and then dipped in alcohol was placed in the bunghole. 

 The quarter-inch hole in the center of the bung was stuffed with cotton 

 and the bung was driven into the keg (fig. 4a) . Then the cotton plug 



was removed and 

 another plug imme- 

 diately inserted and 

 saturated with alco- 

 hol. The cotton is 

 stuffed into the bung 

 before the bung is 

 inserted in order to 

 prevent the entrance 

 of organisms while it 

 is being driven in, 

 and is replaced by a 

 fresh plug of cotton 

 afterwards, because 

 it usually becomes saturated with juice during the driving. This plug 

 of cotton, sterilized by alcohol, prevents access of organisms during 

 cooling, the air sucked in on account of the contraction of the juice on 

 cooling being filtered through the cotton. When the juice had cooled 

 the cotton plug was cut off at the surface of the bung, the portion of 

 the- plug remaining was wet again with alcohol, and a wooden skewer, 

 fitting the hole in the bung closely, was sterilized by soaking in melted 

 paraffin, then in alcohol, and driven into the hole, forcing the cotton 

 plug out. In this way the cotton plug was replaced by a sterilized 

 wooden plug without any chance for the entrance of organisms. The 

 skewer was* then sawed off even with the surface of the bung and 

 smoothed over by a little melted paraffin (fig. 4, ft and c). 



Forty 10-gallon kegs were filled in this way, and of these 22 were 

 kept unopened for more than six months, the juice in the remaining 

 kegs being used for other purposes. The juice was prepared from 



FIG. 3. Apparatus for paraffining kegs. 



