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 Spirituous Liquors Or Spirits - 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 Fermentation - Of The Areometer Or Proof Bottle - Observations On The Quality Of Rye For Distilling |
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 248 |
||||||||||||||||||||
Monophysitism - Early in the catholic faith an idea that Jesus has only one nature instead of the duel nature. Monophysitism is the believe that Jesus does not have separate divine and human natures. Visit Monophysitism
InformationalPrivacy
