Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-05-03
GRAPE JUICE AT HOME.
Office Of Information, United States
Department Of Agriculture.

Washington. May 3.-Ahybody who
is able to can vegetables can make
grape Juice. says new publication OF
the United States Department o;
Agriculture. Farmers Bulletin ga.
The principle is the same In both
cases-the sterilization o. the product
before It is stored away. In case OF
grape Juice this sterilization prevents
the fermentation which In making
wine turns the grape sugar into al.
cohol.
Fermentation Is caused by various
fungi. yeasts and bacteria, which ad-
here to the skins and stems OF the
grapes. II these are killed. no fer
mentation Is possible. They can be
killed in two ways. but one, the ad-
dition Of antiseptics, is not possible
in the case OF any article intended
for human consumption, because the
antiseptics themselves are injurious.
The other method. killing them by
heat. is the one used In the pasteura-
zation Of milk and Is equally simple
and practicable with grape Juice.
Practical tests indicate that grape
Juice is satisfactorily pasteurized
without appreciate change Of flavor
when It is heated to a temperature
varying from 1876 degrees to 176 de-
grees Fahrenheit. II the temperature
is allowed to reach 200 degrees Fab
renheit, the flavor OF the juice is
changed for the worse.
For home use there are a large
number of varieties Of grapes which
will make a pleasant and healthful
drink. No matter what the kind OF
, grape, however, only clean. sound
r fruit should be used and 1t should be
r we'll rlpened. but not overripe. The
grapes should first be crushed and
, pressed in an ordinary cider mill II
, the farm possesses one, or by hand II
3 no mill is available. The subsequent
b procedure depends upon whether a
white or red juice is desired. For a
) light colored juice, the crushed
grapes are put in a cloth sack and
twisted until the greater part OF the
Juice is extracted, one person holding
each end OF the sack. The juice Is
then nut in some convenient form oil
double boiler in which 1t does moi
come into direct contact with the fire
$ but is surrounded by hot water and
gradually heated to a temperature
close to 200 degrees Fahrenheit. As
has already been said, however, II
should not be allowed to 90 over this
e point. II no thermometer is available
= it is best to heat the Juice until II
/. steams and then take 1t from the fire
d before II is allowed to boil II should
d then be poured into glass or enam
s eled vessel and allowed to settle fol
3 twenty.four hours, after which 1t car
l. be drained from the sediment ant
It run through some form of cloth filter
$ The strain Juice is then put into clear
s bottles and sterilized once more in
d water bath. An ordinary wash boilel
e with a thin board on the bottom fol
It the filled bottles to rest on is con
y venient home device FOR this purpose
IS After sterilization the bottles shout,
IS be corked Immediately with new
Il corks, the corks having been pre-
r viously soaked for about thirty min
p utes in hot water.
a, For red Juice, the crushed grapes
e are first heated to the same tempera
n ture as before and then strained
r through a clean cloth or drip bas
n without pressure. Thereafter, the
" process is the same as for light color
IS ed Juice.
e Grape Juice should be stored away
n in bottles or jars that are not too
10 large, for after these have been open
ie ed the Juice is likely to spoil. |
r, properly made, however the juice