1857 The Bordeaux wine and liquor dealers' guide

94

A TREATISE ON

operation called "Cleansing." This consist.a in draw– ing it off from the gyle tun into other vessels, or casks, set sloping, so that the yeast, as it forms, may work off the one side of the top, and fall into the ves– sel placed below to receive it. In small brewings, the beer is often at once transferred from the gyle tun to the store casks, which are sloped a little until the fermentation is over, when they are skimmed, filled, and bunged up. When the operation of cleansing is not employed, the yeast is removed from the surface of the gyle tun with a skimmer, and the clear liquor drawn .oft" into the store casks. The process of cleansing should always commence as soon as the gravity of the liquor falls to 10 or 11 lbs. per barrel, which it usually does in about 48 .hours, provided the fermentation has been well con– ducted. Some brewers add i to i lb. of wheat or bean flour to the beer in the gyle tun, shortly before cleansing, to quicken the discharge of yeast, but it is not clearly ascertained whether such a plan be advantageous or the contrary. VI. SWring.-As soon as the fermentation is con– cluded, which generally takes from 6 to 8 days, or more, the clear liquor is drawn off into the store casks, or vat.a, which are then closely bunged down, and deposited in a cool cellar. VII. Ripening.-Mter a period, varying from 1

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