United States Department of Agriculture Farmers' Bulletin No. 175

Home Manufacture and Use of Unfermented Grape Juice

Unfermented grape juice has no doubt been used ever since wine has been made from the grape. The following practical suggestions will enable housewives to put up unfermented juice at the time of the fruit harvest, and thus to utilize much fruit that is now annually lost through inability to preserve it in the fresh state. In this form it is a pleasant, wholesome drink and food well adapted to home use. On some farms enough such preventable wastes occur almost every year to largely reduce the possible profits, or even to cause failure to meet the running expenses of the farm. By preventing these wastes an unprofitable farm may often be made profitable. Galenius, the Greek physician and writer says (A. D. 131): "A good many Asiatic wines were stored in bottles which were hung in the corner of fireplaces, where, by evaporation, they became dry." This process was called "fumarium." The Greeks had two kinds of wine, "protoplon," or first juice of the grape before pressing, and "denterion," or pressed juice. The Romans called them "vinum primarium" and "vinum secondarium." Some of them drank the juice before fermentation had started, and called it "mustum." After the must or juice had been through a heating process (called "reduction" nowadays), they called it "frutum," and when, after long heating, it had been reduced to one-half or one-third its original volume, they called it "sapa." This was used by the Romans on their bread and was equivalent to what we now call grape syrup. ......Buy Now (To Read More)

Product details

Ebook Number: 59503
Author: Husmann, George C. (George Charles)
Release Date: May 14, 2019
Format: eBook
Language: English