The fresh juice is cleared by gently heating it with a little egg albumen, without stirring the mixture. This causes all solid matter to sink with the coagulated white, or to make its way to the surface. The juice is then filtered through a woolen cloth and put into bottles, filled as full as possible, and closed with a cork stopper, in such a way that the cork may be directly in contact with the liquid. Seal at once and keep in a cool place. The bottles should be asepticized with boiling water just before using.