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The Art of Making Whiskey

So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

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Published: 1819
Language: English
Wordcount: 11,893 / 42 pg
Flesch-Kincaid Reading Ease: 69.9
LoC Category: TS
Downloads: 4,865
Added to site: 2007.05.25
mnybks.net#: 17089
Origin: gutenberg.org
Genre: Instructional
Excerpt

in water.

3dly. A certain quantity of water.

4thly. A temperature of 70° to 75°.

5thly. A sufficient mass.

When these are obtained, in a short time the liquor becomes turbid; it bubbles, from the disengaging of the carbonic acid gaz, and the heat increases considerably. After some days, these impetuous motions subside; the fermentation ceases by degrees; the liquor clears up; then it emits a vinous smell and taste. As soon as it ferments no more, it must be distilled. However, some distillers have asserted that a greater quantity of spirit is obtained when the liquor has acquired a certain degree of acidity. Others are of opinion that it must be distilled as soon as it is calm. I am of this opinion, because the acid can only be formed at the expense of a little of the spirit, which is one of the principles of the acetous acid. Besides, the longer the liquor remains in a mass, the more spirit is wasted by evaporation.

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Carrie Doyle
Carrie Doyle's mysteries are extra cozy. She loves keeping her readers guessing, but also appealing to their senses with charming scenes straight from East Hampton, quirky characters and mouthwatering food descriptions. When she is not writing her latest novel, Doyle is sure to be part of one of a myriad of projects, which may include co-writing with another author, doing magazine articles, interviewing celebrities, arranging events or cooking up a storm in the kitchen. As our Author of the Day, Doyle talks about why her books are so yummy, gives us some insights in the character of Antonia Bingham and reveals why East Hampton is her favorite place in the world.
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