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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: 4,786
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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