1857 The Bordeaux wine and liquor dealers' guide

88

A TREATISE ON

merely to extract the sugar contained in the malt already formed ; that of the second to convert the starch into sugar by the action of the diastase; the third to fully complete this object, as well as to carry away the remaining portions of the extract. The mashing is usually performed by filling the copper with water, and, as soon as it acquires the temperature of 145° in summer, or 167° in winter, 45 galls. are run off into the mash-tun, and 1 quarter of cmshed malt gradually thrown in and well mixed by laborious working, until it becomes thoroughly incorporated and no lumps remain; the agitation is then continued for 30 or 40 minutes, when 36 gal– lons of water from the boiler at a temperature of 200° are added, and the whole again well agitated, until thoroughly mixed. The mash-tun is now closely covered up, and allowed to stand for an hour or an hour and a half. At the end of that time the tap is set, and the wort is drawn off into the "underback," and generally amounts to about 50 to 52 gallons; 60 gallons of water, at a tempera– ture of 200°, are next added to the mash-tun, pre– viously well drained, and after being well worked, the whole is covered up as before. This mash is allowed to remain an hour, when it is drawn off, and the malt again drained, ready for the third mash. This time only 35 gallons of water are added at 200°,

Google

01gi1ized by