10 MASS. EXPERIMENT STATION BULLETIN 336 



Proper selection of the metal equipment to be used in cider manufacture 

 would not only be more economical over a period of years, but would also 

 eliminate any danger of health hazards such as might occur if lead were exposed 

 to the cider for any length of time. Off flavors and colors would also be de- 

 veloped if an excess of metals such as zinc, copper, and iron were dissolved in 

 the cider. 



A Small-Scale Apple-Juice Extractor 



A machine for extracting apple juice on a small scale has been developed by 

 Dr. Jenkins of Keene, New Hampshire. The purpose of the extractor is to 

 enable soda-fountain operators and solt-drink dispensers to extract juice from 

 fresh apples directly mto a glass. The machine consists essentially of (1) a 

 motor-driven disk covered with teeth which grinds the apple to a pulp, (2) 

 a filter chamber containing a permanent non-clogging, metallic filter screen. 

 The finely pulped apple is thrown by centrifugal force into the filter chamber 

 and the juice is filtered through the metallic screen and led through a small pipe 

 into the container. The solids automatically discharge through a separate 

 pomace spout. (See Fig. 3.) 



The juice extracted by this machine should not be classed as cider but rather 

 as apple juice since it does not have the flavor or color of cider However, it is 

 very palatable and should prove popular as a soda-fountain drink. Apple juice 

 made by this extractor and sold in the same way as fresh orange juice should 

 lead to an increased consumption of apples. Moreover, the fresh apple juice 

 made by this machine was found to be as rich in vitamin C as the apple from 

 which it was made, if consumed immediately, whereas pasteurized cider or 

 cider held for a few days in storage was deficient in vitamin C. 



Treatment of Containers 



Cider can be spoiled very easily by storage for a few hours in a foul barrel. 

 Several methods are available for the cleaning and sweetening of barrels. 



Where live steam is available, thorough washing with hot water followed by 

 treatment with live steam and a cold-water rinse is good procedure. Of course, 

 use of hot water and steam removes paraffin from paraffin-lined barrels, and 

 after such treatment it would be necessary to reline the container. 



A moldy barrel should have the head removed and all the mold scraped off 

 as well as the layer of wood underneath. Hot 5 percent soda ash 'sodium car- 

 bonate) solution should then be scrubbed around the inside of the barrel after 

 which it should be steamed or rinsed with several changes of hot water. Used 

 barrels that appear to be sound should also be given the treatment with the 

 hot soda ash solution. 



Another method of sterilizing and deodorizing moldy or sour containers is 

 to fill them with a solution of sodium hypochlorite (available at any drug store), 

 or chloride of lime containing 500 parts per million of available chlorine, 

 repeating the treatment until the container smells sweet. Thorough and 

 repeated rinsing is necessary after this treatment. 



Burning of sulphur in empty barrels before they are stored helps to keep 

 them in good condition from one season to the next. Sulphur strips can be 

 obtained from a cider makers' supply house. 



Emphasis has been placed on the cleaning of barrels because they are so 

 difficult to clean. Whenever possible it is better to keep cider in glass con- 

 tainers which can be kept clean and sterile with little trouble. 



