ohns, 20-gallon carboys, or clean, new barrels or puncheons, well
washed and drained. All containers should be thoroughly sterilized
before they are filled, and the covers, corks, bungs, cloths, etc.,
used in sealing them should be scrupulously clean and carefully
sterilized. If barrels or puncheons are used as containers, they are
placed on skids and firmly wedged to prevent movement. As the juice
cools, air laden with fermentation germs is apt to be drawn into the
barrels by the decrease in the volume of the liquid. In order to
prevent this, tight air-filtering plugs of sterilized cotton are
sometimes used instead of the ordinary bungs of solid wood.

"The type of pasteurizer differs in almost every establishment. As the
industry is of comparatively recent development commercially, there
are few models on the market and each manufacturer has constructed the
model best suited to his particular ideas or requirements. There are
two general types, however, (1) open, double-bottomed kettles in which
the juice is heated to the required temperature and then drawn off,
and (2) continuous pasteurizers in which the juice is heated to the
required temperature as it passes through the water bath.

"The presses also show great variation in different establishments,
either hydraulic, screw or lever power being used, and there is a
marked difference between the types of pomace containers. Sometimes
the crushed grapes are heaped on burlap cloths the sides of which are
folded in, and these burlaps are placed one on top of the other in the
press; sometimes press baskets take the place of these burlaps.

"The manufacturers in California and those in the grape-growing
regions of the Rocky Mountains seem to have adopted entirely different
methods of handling the juice after it is first pasteurized and
stored. Most of the eastern juices are red and are obtained from the
Labrusca varieties, generally the Concord. When the juice comes from
the presses, some manufacturers strain it to remove the coarse
particles and then pour it directly into well-sterilized bottles;
others siphon it off the sediment in the containers in which it is
stored after the first pasteurization and pour it into pasteurized
bottles. In either case, the bottles are securely corked and then
repasteurized. The California juices, however, both red and white, are
made exclusively from Vinifera varieties. They are allowed to settle
in the original containers and are sipho