Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - How To Build A Malt Kiln In Every Distillery - How To Double And Single Peach Brandy - To Make Elderberry Wine - Defects In The Usual Method Of Making Whiskey - To Mash Two Thirds Rye And One Third Corn In Summer - To Sweeten Hogsheads By Burning - To Make Rye Malt For Stilling - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Hogsheads Perfectly Sweet - How To Double Apple Brandy - Directions For Cooling Off - To Recover Sour Ale - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller Least Viewed- The Following Receipt To Make An Excellent American Wine- To Make The Best Yeast For Daily Use - Observations On The Quality Of Rye For Distilling - Observations On Erecting Distilleries - The Duty Of An Hired Distiller - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of Brewing Beer - To Sweeten Hogsheads By Scalding - To Set A Doubling Still - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Observations On Water - Of The Diseases Of Hogs - Receipt For Making Honey Wine - Of Fermentation |
Of The Formation Of Vinous Liquors With Grains In Order To Make SpiritsThe art of extracting wine from the juice of the grape, not being the object of this book, I shall confine myself to what is necessary and useful to the distillers of whiskey; it is therefore of the vinous liquor extracted from grains, that I am going to speak. The formation of that kind of liquor is founded upon a faculty peculiar to grains, which the learned chymist, Fourcroy, has called saccharine fermentation. Sugar itself does not exist in gramineous substances; they only contain its elements, or first principles, which produce it. The saccharine fermentation converts those elements into sugar, or at least into a saccharine matter; and when this is developed, it yields the eminent principle of fermentation, without which there exists no wine, and consequently no spirit. Grains yield two kinds of vinous liquors, of which the distiller makes spirit, and the brewer a sort of wine, called beer. From a comparison of the processes employed to obtain these two results, it will be found that the brewer's art has attained a higher degree of perfection than that of the distiller. They both have for their object to obtain a vinous liquor; but that of the brewer is, in reality, a sort of wine to which he gives, at pleasure, different degrees of strength; while that of the distiller is scarcely vinous, and cannot be made richer. I will give a succinct exposition of their two processes in order that they may be compared. Next: Of The Art Of Brewing Previous: Of Spirituous Liquors Or Spirits
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