1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF FERMENTED BEVERAGES.

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Bugar the burned sugar, the infusion of ginger, then add to every gallon of the water, two ounces each of tartaric acid and super-carbonate of soda. To make this very brisk, double the quantity of the soda and acid. These two articles must be inclosed in sugar the same as for soda water

RULES TO BE OBSERVED IN THE MANUFACTURE OF FERMENTED BEVERAGES.

Under favorable

Fermentation.

circumstances,

X among which may be enumerated a uniform and proper heat, a sufficiency of fermentable matter, as yeast, saccharine matter, &c., the necessary amount of fer- mentation may be effected in a space of time varying from twelve to seventy-two hours. When fermen- tation sets in, it will be indicated by a frothy, foamy matter floating on the surface of the liquid. Usually, this froth is skimmed off, and when it discontinues rising, the fermentation is checked by the formation of alcohol. When the fermentation has reached this point, a sufficiency of carbonic acid has been generated in the liquid for the purposes of a beverage. The liquid will have a lively, sparkling, frothy appearance, and will be of a pleasantly biting and acid taste. At this point, it should be drawn into a fresh cask or bottle, and when the liquid is to be kept for any