336 . GRAPE CULTURE AND 



CHAPTER XII. 



CONCENTRATED MUST. 



This is one of the new industries, grown out of our neces- 

 sities of finding a market for our products, and our somewhat 

 isolated situation, which makes economy in freight rates par- 

 ticularly desirable. If we can condense must to forty gallons, 

 where we had 150 before, the reader will see at once what an 

 immense gain this will be in freight. Moreover it steps in at 

 the right time to relieve our over production of red wines, as 

 mainly red wine grapes are used. If we can ship 400$) of 

 condensed must to England or any part of Europe, without 

 danger of spoiling, instead of 150 gallons, or 1500^) of wine, 

 and it can then be fermented into a good, sound claret, by 

 the simple addition of the same amount of water extracted 

 here, it will be apparent to every one that a vast amount will 

 be saved in freight alone ; and that we should welcome this 

 as one of the most timely innovations we have. 



There are at present two must condensers in operation in this 

 State. One is the Yaryan process, of which Mr. Thomas D. 

 Cone is agent, and who has made a trial of the process at Mr. 

 Krugs cellar, near St. Helena. The plant is small, having a 

 capacity of ten tons a day, and costing, set up and ready for 

 operation, $2,500. The grapes are crushed and pressed, and 

 the must is conducted to the feed tank of the apparatus by an 

 automatic device. From here it is drawn through a lateral 

 coil of pipes, which may be described as a pipe within a pipe, 

 the grape must is in the inside pipe, and this is in a larger one 

 surrounded by steam. The must is then condensed by the 

 action of the steam, aided by a vacuum system, and drawn 



