Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - To Make Rye Malt For Stilling - To Make Elderberry Wine - How To Double And Single Peach Brandy - How To Build A Malt Kiln In Every Distillery - To Mash Two Thirds Rye And One Third Corn In Summer - Defects In The Usual Method Of Making Whiskey - To Sweeten Hogsheads By Burning - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Precautions Against Fire - Hogsheads Perfectly Sweet - Distilling Of Buckwheat - How To Renew Yeast When Sour - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Observations On Weather - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - To Make The Best Yeast For Daily Use - Observations On Water - Observations On Wood For Hogsheads - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c - The Best Method Of Setting Stills - How To Order And Fill The Singling Still When Distilling Rye - How To Prepare Peaches - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Of The Room For Distillation - To Sweeten Hogsheads By Scalding - To Distill One Half Rye And One Half Corn |
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
Viewed 97 |
||||||||||||||||||||
Informational.caPrivacy
