- 3 - 



After a day's run, observe the following procedures in clean- 

 ing the cider plant: 



Dismantle the press for cleaning. Rinse it thoroughly with 

 a hose to remove surface dirt. Scrub all parts of the press thor- 

 oughly, using a sanitizing or detergent-sanitizing solution. 

 Where possible, use hot water, for both the rinsing and the scrub- 

 bing operations. 



Sanitizing compounds may be of the chlorine or quaternary am- 

 monium types. Dairy-cleaning compounds are usually of these types, 

 and they are easily obtained. Directions given by the manufacturer 

 of the solution for cleaning dairy equipment will be satisfactory 

 for cider plants. 



Ref ri gerati on 



Many cider mill operations including all certified operators 

 use refrigeration to preserve cider. Cider should be cooled immed- 

 iately after pressing and stored at a temperature between 32 and 

 36 F. At these temperatures, cider retains its original flavor 

 for one to two weeks without danger of fermentation. Settling can 

 take place under refrigeration. 



Refrigeration is especially adaptable where cold storage fac- 

 ilities for fresh fruit are available. If a refrigerated room is 

 not available, the operator can install an insulated tank and cool 

 the cider with a small refrigeration unit. 



For display purposes at roadside, used upright display cabi- 

 nets with glass doors are excellent. These self-contained units 

 can be often purchased from companies supplying equipment to re- 

 tail stores. Household refrigerators can also be used. The im- 

 portant feature when making and selling cider is to keep it under 

 refrigeration at all times to maintain the quality. 



*************** 



POMOLOGICAL PARAGRAPH 



Jonathan spot on Idared apples : Last season, a storage disorder 

 that has been identified as Jonathan spot developed on Idared ap- 

 ples in Massachusetts. This comes as no great surprise, since Jon- 

 athan is one of the parents of Idared. 



Jonathan spot appears as a discoloration of the skin, ranging 

 Trom bluish-black to brown on the blushed portion of the fruit, 

 and from greenish-brown to brown on the unblushed portion. Spot 



