472 



bottle or on the cork would escape destruction, and would later on 

 start a fresh growth and spoil the liquid. In order to guard 

 against this, both bottles and corks must be boiled just before 

 using. This is done for at least half an hour, and when handling 

 care should be taken not to touch the bottles with the hands high 

 up the neck lest some germs present on the hands should be 

 conveyed to the mouth of the bottles and thence into the liquid. 



PLANT BEQUIRED. 



On a fairly large scale a plant proportionate with the output of 

 unfermented juice would be required. Such a plant would include 

 a steam boiler, a steriliser, or Pasteuriser, to sterilise the juice ; a 

 niter press, to separate the clear juice from the viscous pulpy tissue 

 floating in it ; a hot- water dip, such as are used at canning works, 

 for sterilising the bottles. On a smaller scale a less elaborate plant 

 can be made to answer. An open copper for heating the must 

 and boiling both bottles and corks, a filter, and a bottle steriliser 

 may be made to answer the desired purpose. 



portable Bottle pasteuriser. 



MODUS OPERAND:. 



The grapes having been crushed, the juice is run into a vat, 

 where it is allowed to deposit its slime. In hot weather, ice or an 

 attemperator may be used to cool it down and prevent it ferment- 

 ing for a few hours. From this settling vat the partly clarified must 



