APPLE CIDER 25 



leaving about one and a half inches to allow for further expansion during the 

 heating process. The caps are then put on all but one bottle. The capped 

 bottles are put on their sides in the pasteurizing tank and covered with water. 

 The uncapped bottle should be kept standing upright with the top one or 

 two inches above the level of the water A thermometer is inserted in this open 

 bottle and heat is applied to the tank. When the thermometer in the open 

 bottle registers 165° F., the temperature is held at this point for 20 minutes. 

 The bottles should then be removed from the vat and slowly cooled. 



The size of the pasteurizing tank depends on the amount of cider to be 

 handled. The bottles should not rest on the bottom of the tank but should lie 

 on a platform of wooden slats or screening about one-half inch from the bottom 

 of the tank. 



A deposit forms in the bottom of bottles of pasteurized, unclarified cider 

 because of the precipitation of heat-coagulable substances. Unclarified cider 

 also acquires a much more pronounced "cooked" flavor when it is pasteurized. 



It is a good practice to aerate pasteurized cider by pouring it from one glass 

 to another just before it is drunk. 



Treatment with Preservatives 



Sodium benzoate is the chemical compound most commonly used for the 

 preservation of cider. Fellers (14) gives the following practical suggestions for 

 the use of sodium benzoate in fruit juices. : 



1. Use only sodium benzoate of high quality that is fiee from objec- 

 tionable odor and taste. "U.S. P." grade is better than "Technical" 

 grade. So little is used to preserve beverages, that it is poor economy to 

 use cheap, objectionable preservatives which may ruin the beverage. 



2. Do not use salicylic, formic or boric acids. All are prohibited by 

 law in this country. 



3. For strongly acid fruit juices which are made from sound stock and 

 are reasonably free from turbidity or sediment, from 0.05 to .075 per 

 cent by weight (3.5-5.5 oz. per bbl.) of sodium benzoate will effectively 

 check alcoholic fermentation. For less sour juices as well as those made 

 from questionable stock, or which are not freshly pressed, from .075 to 

 0.1 per cent (5.5-7.0 oz. per bbl.) is necessary. After fermentation has 

 started, or in juices of exceptionally heavy body or of low acidity, even 

 more may be necessary. 



4. It is very important to add the benzoate to the freshly pressed 

 juice. Yeasts proliferate very rapidly in cider and fruit juices, and delays 

 of even a few hours may seriously impair the efficacy of the preservative. 



5. Before filling, clean all receptacles such as bottles, carboys and 

 barrels very thoroughly with steam, hot water, or a 0.02 per cent sodium 

 hypochlorite solution. The latter will not injure the taste of the beverage. 



6. A satisfactory way to add the preservative is as follows: Dissolve 

 1 lb. of sodium benzoate in sufficient water or fruit juice to make exactly 

 1 gallon. Solution is hastened by heat and stirring. One pint of this 

 solution contains 2 oz. of sodium benzoate. Add as many pints as 

 necessary. Do not add the benzoate in powder form to cider or grape 

 juice through the bung. The preservative is not readily soluble in cold 

 juices and merely settles to the bottom of the barrel. Before the ben- 

 zoate goes into solution the juice may ferment. 



7. Do not expect sodium benzoate to prevent spoilage in non-acid 

 beverages or foods. It is suitable only for acid fruit juices and foods. 



8. Benzoate gives the best results, and smaller quantities may be 

 used, if the juice is kept in cool storage. 



9. Clarified juices are more easily preserved by benzoate than cloudy 

 juices with sediment. 



10. Dirty and partially decayed raw stock produces a juice containing 

 a large number of microorganisms and suspended matter. Such a juice 



