Fig. 4. —Drip bag.
One of the leading defects so far found in unfermented juice is that much of it is not clear, a condition which very much detracts from its otherwise attractive appearance and due to two causes already alluded to. Either the final sterilization in bottles has been at a higher temperature than the preceding one, or the juice has not been properly filtered or has not been filtered at all. In other cases the juice has been sterilized at such a high temperature that it has a disagreeable scorched taste. It should be remembered that attempts to sterilize at a temperature above 195° F. are dangerous, so far as the flavor of the finished product is concerned.
Another serious mistake is sometimes made by putting the juice into bottles so large that much of it becomes spoiled before it is used after the bottles are opened. Unfermented grape juice properly made and bottled will keep indefinitely, if 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 possible, to keep it from spoiling.
[MANUFACTURE OF LARGER QUANTITIES.]
Another method of making unfermented grape juice, which is often resorted to where a sufficiently large quantity is made atone time, consists in this:
Fig. 5.—Barrel and skid.