Most Viewed- Distilling Of Potatoes- To Make Rye Malt For Stilling - The Art Of Making Gin After The Process Of The Holland Distillers - To Sweeten Hogsheads By Burning - Precautions Against Fire - To Mash Two Thirds Rye And One Third Corn In Summer - How To Double And Single Peach Brandy - To Make Elderberry Wine - Of Hogs - How To Build A Malt Kiln In Every Distillery - To Make Elderberry-beer Or Ebulum - Defects In The Usual Method Of Making Whiskey - Malt - Hops - Directions For Bottling - How To Renew Yeast When Sour - How To Choose Malt Least Viewed- Observations On Erecting Distilleries- Observations On Water - How To Order Apples In The Hogsheads - Of The Urns - To Correct The Taste Of Singed Whiskey - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - The Room For Fermentation - To Make The Best Yeast For Daily Use - White Oak - To Sweeten Hogsheads By Scalding - Mode Of Managing The Doubling Still When Making Whiskey - How To Work Apples Slow Or Fast - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Of Spirituous Liquors Or Spirits - Of Fermentation - Of The Areometer Or Proof Bottle - Observations On The Quality Of Rye For Distilling |
Of Spirituous Liquors Or SpiritsSpirituous liquors are the produce of vinous ones, obtained by the distillation of these last. The art of making wine is of the remotest antiquity, since it is attributed to Noah; but that of distilling it, so as to extract its most spirituous part, dates only from the year 1300. Arnand de Villeneuve was the inventor of it, and the produce of his Still appeared so marvellous, that it was named Aqua-Vitae, or Water of Life, and has ever since continued under that denomination in France; Voltaire and reason say that it might, with far more propriety, be called Aqua-Mortis, or Water of Death. This liquor, called in English, Brandy, received from the learned the name of Spirit of Wine; time improved the art of making it still stronger by concentration, and in that state it is called Alcohol. All spirit is the distilled result of a wine, either of grapes, other fruits, or grains; it is therefore necessary to have either wine, or any vinous liquor, in order to obtain spirits. Next: Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
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