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

165

DISTILLATION.

to the fourth on the subsequent days. As regards the periods for administering the yeast, distillers should be governed very much by the appearance of ·the fermentation. This process continues from nine to twelve, or even fourteen days, according to circumstances, the tuns being left quite open during the first five days, but being covered moderately close afterwards to favor the full impregnation of the liquor with carbonic acid as a fermenting agent. In conse– quence of the great attenuation of the wort by the generation of so much alcohol, no good body of yeast continues to float on the surface, and what is forn1ed is beat down into the liquor on purpose to promote the fermentation. The temperature of the wash gradually increases till toward the end of the fourth day, when it attains its maximum height of about 25° above the pitch of 55° or 60°, at which it -may have been set. The time of the greatest elevation of temperature, as well as its amount, depends conjointly upon the quality of the yeast, the

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