1857 The Bordeaux wine and liquor dealers' guide

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A TREATISE ON

to render the process successful and economical. In many of the distilleries of the United States, molasses and analogous saccharine substances are employed, in which case the vegetable principle (sugar) essen– tial to the formation of alcohol is already present, and merely requires simple solution in water of a proper temperature, to be ready to be subjected to immediate fermentation. In general, however, the sources of spirit in this country are the various kinds of grain; barley, wheat, and rye, are those commonly employed. These are ground and mixed with bruised malt in various proportions, and are mashed in a similar manner to malted grain. The fermentation. is carried on until the density of the liquor ceases to lessen, or attenuate, which is determined by an instrument called a saccharometer. When this point is arrived at, it is submitted to distillation, to prevent the access of the acetous fermentation; which would lessen its alcoholic value. During the process of distilling off the spirit of the fermented " wash" or wort, a hydrometer is em– ployed to ascertain its strength, and as soon as the liquor that passes over acquires a certain degree of weakness, the operation is stopped and the spent wash removed. The spirits obtained by the first distillation are generally called " low wines," and have a specific gravity of about .975. By rectifica-

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