Year: 1886

page_text: 1, FREDERICK WOOLWAY of Wolseley House, Raglan Road, Bishopston, Bristol,
Vinegar Maker do hereby declare the nature of this invention to be as follows:-
The object of this invention is to make a non-alcoholic cider :-For this purpose
I take the juice expressed from apples and at once filter it before any fermentation
commences-To the filtered juice I add an anti-ferment using preferably for this
purpose salicilic acid-The liquor I afterwards aerate in the same way as soda or other
waters and preserve either in casks or bottles.
CARPMAEL & Co.,
Agents for the Applicant.

page_text: I, FREDERICK WOOLWAY, of Wolseley House, Raglan Road, Bishopston, Bristol,
Vinegar retailer, do hereby declare the nature of this invention and in what manner
the same is to be performed to be particularly described and ascertained in and by the
following statement:-
The object of this invention is to make a non alcoholic cider and perry. For
making a non alcoholic cider I take the juice expressed from apples and at once filter
it before any fermentation commences. The filtering may advantageously be effected
in what is known as a filter press or in filters known as Maignen's filters. To the
filtered juice I add an anti ferment using preferably for this purpose salicylic acid, say
in the proportion of about 6 to 8 oz. to the 100 gallons. The acid should be
dissolved in water and well stirred in and admixed with the filtered juice. If the juice
is not perfectly clear it may be then allowed to settle which it will do very quickly
after having the anti ferment admixed with it. The liquor I afterwards aerate in the
same way as soda or other waters and preserve either in casks or bottles.
The whole process of expressing the juice from the apples filtering aerating and
bottling I carry on at a temperature below 55° Fahrenheit to avoid the setting up of
fermentation. The aeration of the liquor with carbonic acid as in the aeration of
other effervescing drinks serves most efficiently as an anti ferment and the beverage
may be kept for a long time without risk of fermentation setting up in it.
In place of or in addition to adding an anti-ferment to the juice and before or after
aerating and bottling it I may effect or better secure the same object by heating the
juice to a sufficient temperature before or after aerating to arrest all tendency to
fermentation in the same way that the fermentation of wine is now commonly arrested
after the required degree of fermentation has been attained.
For making perry the juice of pears is treated in the same manner.
Having now particularly described and ascertained the nature of my said invention
and in what manner the same is to be performed I declare that what I claim is :-
The manufacture of a non alcoholic beverage by first filtering the juice expressed
from apples or pears then arresting or entirely destroying any tendency to fermentation
either by heat or by adding to it an anti-ferment such as salicylic acid or by com-
bining both modes of treatment and afterwards aerating with carbonic acid gas under
pressure and storing the aerated liquor in casks or bottles substantially as described.
Loth of Tum 1007
CARPMAEL & Co.,
Agents for the Applicant.