The RURAL NEW.YORKER 
126? 
Making Unfermented Grape Juice 
I liave a young vineyard of 450 vines 
which has quite a lot of fruit this season. 
I desire to make most of it into grape 
juice. Can you give me instructions as 
to the process, including size and style 
of press? Have had no experience what¬ 
ever in making grape juice. a. c. w. 
Ravenna, O. 
The home manufacturing of uhfer- 
mented grape juice naturally separates 
into two or more classes. One class in¬ 
cludes tl “ manufacture of amounts suf¬ 
ficient only to si. o!y the needs (if the 
family, the other that which returns a 
surplus of the finished product. Of tin- 
latter class there is a minimum require 1 
raent of available fruit by which the 
manufacture can be profitably done 
through hand machinery. Above this 
point power outfits are required, and here 
again the financial return is dependent 
upon the available supply of the fruit. 
With the fruit from 450 vines, the invest¬ 
ment in machinery must be kept to a 
minimum. This, of course, in turn affects 
materially the cost of manufacture, for 
the making of grape juice on the scab- 
anticipated and by hand increases greatly 
the cost per gallon. It is fair to assume 
that this num'ber of vines will on the , 
average yield less than two tons of grapes, ! 
which in turn will yield about 320 gallons 
of grape juice. At the present price of 
presses, bottles, etc-., it is doubtful if any 
considerable investment in machinery can 
be profitable, for the smallest units will 
readily handle several times this quan¬ 
tity of fruit. 
In commercial manufacture the prin¬ 
cipal equipment consists of stemmer. 
crusher, presses and pasteurizers. On a 
small scale the stemming can be done b> 
hand. Tliex-e still remains, however, the 
matter of crushing and pressing. The 
manufacturers of cider machinery list 
crushers and presses that are operated by 
hand. The smallest of these will be more 
than ample for the product from the num¬ 
ber of vines herein considered. Iu some 
instances the crushing has been done with 
an ordinary clothes wringer. 
After the crushing the resulting must 
or pulp and expressed juice is pressed be¬ 
tween filter cloths to a pressure sufficient 
to extract the larger part of the juice. ' 
In commercial practice the must is run 
into cooking kettles of aluminum, directh 
from the crusher, where it is heated to 
about 160 deg. F.. from which it is run 
on to the presses. The heating breaks 
down the cells of the berries and hence a 
greater quantity of juice is liberated with 
less pressure than would ordinarily occur 
without the heating. Too much pressure 
increases the amount of tannin in the 
juice, which is objectionable. 
After the juice has been expressed to 
the desired degree, it is filtered through 
flannel or filter cloths into the bottles or 
other containers that have been thorough¬ 
ly sterilized at a temperature of 200 deg. 
or above. This can be accomplished on a 
small scale through the use of the ordi¬ 
nary wash boiler. A rack of wood is made 
to fir the bottom so that the bottles will 
be kept off the bottom of the boiler, the 
space between the two being filled with 
water. By covering tightly the containers 
can be made sterile from the live steam 
generated. This sterilization should in¬ 
clude the corks and all apparatus that 
is to come in contact with the juice later. 
After the containers are filled with the 
fresh juice the boiler is filled with water 
so that it reaches to the lower part of 
the neck, or about the height at which 
the juice stands in the bottles, as the bot¬ 
tles are not filled completely. The water 
is brought to about a temperature.of 200 
deg., where it is held for approximately 
10 minutes. For this purpose one or 
more standard chemical thermometers are 
required. The corks are then inserted 
firmly, and the product set away for two 
days, when it is again placed in the boiler 
and treated as before. Care should be 
taken that this second heating be at no 
higher temperature than the previous one. 
After the juice has been thoroughly 
treated it should be tightly corked and 
melted wax or paraffin run over the cork. 
It should be understood that it requires 
some little time for the heat to penetrate 
the juice in the hoftles and that one may 
err in too little heating more readily 
than in too much, although the latter in¬ 
jures materially the quality of the juice. 
It is believed that ’when the temperature 
of the water is at 200 deg. the tem¬ 
perature of the juice reaches 165 or 170 
deg., the temperature necessary to steri¬ 
lize grape juice. In commercial practice 
the freshly expressed juice is run into 
sterile five-gallon glass carboys, which in 
turn are sterilized in chambers containing 
live steam. After they have been made 
sterile they are stored iu these containers 
for some time, or until all sediment has 
been thrown down, when the juice, clear, 
is siphoned off and filled iuto the bottles 
in which it is marketed. In the filling 
of these small containers it is of course [ 
necessary that they be sterile from 
previous hearing, and even after filling 
are again put through the pasteurizer. 
There is no objection to* storing the 
juice in larger containers under home 
manufacture conditions, and later filling 
the smaller bottles, as in this manner a 
juice freer from sediment is obtained. The 
one principle that stands foremost in riie 
manufacture of unfermented grape juice 
is the killing of the yeasts and fungi that 
are normally present on the fruit, and the 
prevention of later entry of the same. 
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