1857 The Bordeaux wine and liquor dealers' guide

93

MANUFACTURING AND ADULTERATING LIQUORS.

famed every two hours till no more yeast appears; this closes the operation, and the beer should then be put into casks, or, in technical language, "clearUJed." A minute attention to every stage of this process is necessary to secure a fine flavor and a brilliant beve– rage. - In Scotland the temperature at which the yeast is added, is generally much lower than in England; for ale, it is from 51° to 52°, and the whole process is conducted in the cooler part of the year, so that the temperature seldom rises higher than 65° or 66°. The Bavarian beer, so much celebrated on the con- • tinent, as well as the finest kinds of East India ale, are fermented at very low temperatures. It may be generally regarded as 11o rule, that the lower the temperature, and the slower, more regular and less interrupted the process of fermentation, the better will be the product and the less likely to change. by age: More yeast is required in winter than in summer. Should the fermentation become slack in the gyle tun, a little more yeast is frequently added, and the whole is roused up ; but on the con– trary, should the temperature rise considerably, or the fermentation become too active, the wor6 should be cooled a little and skimmed, or at once cleansed. V. OlearUJing.-When the fermentation has pro– ceeded to a certain extent, the liquor undergoes the

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