1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

164

DISTILLATION.

ally about 70° Fahr. \Vhen 1nuch farinaceous deposit is present, the heat may be only 65°; because, in this case, a slow fermentation seems to favor the conversion of that starcli into sugar. In s01ne German distilleries a little chalk is mixed with the worts to check acidity. 3. THE FERl\IENTATION.-The yeast added to the worts as a ferment ought to be the best top barm of the porter breweries. About one gal– lon of it is requisite for every two bushels of meal and wort worked up in the mashing pro– cess; and of this quantity only a certain pro– portion is introduced at the beginning, the remainder being added by degree~ on the sec– ond and third days. Should the fermentation flag, a little more may be added on the fourth or fifth day, and the contents of the tun n1ay be roused by an agitator. About eight or nine gallons may be introduced four days in succes– sion to the quantity of worts extracted frorn 60 bushels of the farinaceous inaterials; or the third day's dose may be intermitted, and joined