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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Recover Sour Ale
- The Duty Of The Owner Of A Distillery
- To Make Improved And Excellent Wholesome Purl
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode

Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits

The 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.

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