The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1903-06-19

METHODS USED IN THE EASTERN STATES.
The methods used in the larger
plants OF the eastern States, principally
in the Chautauque district on Lake Erie,
are as follows:
The grapes are run through combined
crusher and stemmer in the upper story
of the building passing through wooden
chutes to three aluminium kettles direct
ly underneath. These kettles have
double bottoms, so that steam can be
used for heating without coming in con-
tact with the contents. They also have
in them revolving cylinders which keep
the crushed grapes thoroughly stirred
while they are being heated to sl40 F.
This heating and stirring aids in getting
more color out of the skins, the relative
amount of juice obtained per ton of
grapes is larger, and the must has more
of the ingredients and taste of red wine
without containing any alcohol. These
kettles are filled in rotation, namely: AS
soon as No. is full, steam is turned on
TO heat il while No. is being filed. BY
the time No. 2 is full No. is hot Steam
is then turned on Mo- while No. is be-
ing filed, and No l is emptied and ready
to be filled again.
Underneath the kettles are the press
es, which are of the hydraulic type Into
these the heated contents of the kettles
are emptied and pressed. They are on
wheels, and are run backward for filling
and emptying in regular rotation. From
the presses the juice runs through pipes
to aluminium kettles underneath, similar
to those in which the crushed are heated,
except that they contain no revolving
cylinders. In these kettles the Juice is
heated to l65 Q f., skinned, and run
through a pasteurizer underneath at a
temperature no lower than 10 . +. and
no higher than 200o +. From the
pasteurizer the must is filled directly in
to freshly sterilized 5-gallon carboys,
securely corked and stored in the vaults
until the Juice has settled and cleared
after which the clear juice is care
fully siphoned off, filtered, filled in
to bottles and securely corked, under
going final pasteurizing in the bottles.
BY the method just described a dark
colored liquid is made, usually called
grape Juice. Nine-tenths of the eastern
musts placed on the market are of this
kind. Should it be desired to make a
lighter. coored smooth article, the pro-
cess should be modified by emitting the
heating and stirring before pressing,
the crushed grapes being pressed at
once.
Attention should be called to the fact
that the leading defects so far found
with unfermented Juice placed on the
market are that much of it is not clear, a
condition which very much detracts
from it's otherwise attractive appearance,
and is due to two causes already alluded
to-eitber the final sterilization in
bottles has been at a higher temperature
than the preceding one, or the Juice has
been improperly filtered or has not been
filtered at all.
In other cases the juices have been
sterilized at such high temperature that
they have a disagreeable, scorched taste.
1t should be remembered that when an
attempt is made to sterilize at tempera-
ture above 1875 . F., one is treading on
dangerous ground. Another serious mis-
take has been made in placing grape
juice on the market in too large bottles,
so that much of it becomes spoiled before
it is used.
Grape must properly made and bottled
will keep indefinitely il it is not exposed
to the atmosphere or mold germs; but
when a bottle is once opened it should
like canned goods, be used as soon as pos
sible to keep it from spelling.
TO BE CONCLUDED NEXT WEEK.