1857 The Bordeaux wine and liquor dealers' guide

91

MANUFACTURING AND ADULTERATING LIQUORS.

III. Oooling.-The boilingbeingfinished, the wort is run off from the copper into the," hopback," which is furnished with a strainer to keep back the hops. It is then pumped into large square shallow vessels, called " coo'lers," where it is exposed to a good current of air to cool it down to a proper fermenting tempe– rature, as quickly as possible. This is of the utmost importance, for the success of the brewing. The wort should be laid so shallow as to cool within 6 or 7 hours to the .temperature of about 60°. In warm weather, the depth should not exceed 3 or 4 inches. .A.s soon as the heat has fallen to about 60°, it should be instantly tunned and yeasted. It is reckoned that by the joint evaporation from the boilers and coolers, there is a loss of about 40 gallons per quarter. IV. Fermentation.-When the wort is sufficiently cool, it is run into the fermenting tuns or vessels, which in small brewings may be casks, with one of their heads removed. These are called "f!!Jle tum," and should not be more than f full. The yeast, pre– viously mixed with a little wort, and kept until this latter has begun to ferment, may now be added, and the whole agitated well; the tun should then be cov– ered up, until the fermentation is well established. During this process the temperature rises from 9° to 15°. The quantity of yeast employed, and the tempera-

Google

Digitized by