1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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" This tliey mix with cold water, and then stir it with the hand, to prevent the flour from gathering into lumj/s, and to facilitate its dissolution. When this point is at- tained, water is added of the heat of the human blood about 98^. The whole is well stirred, after which the ferment is mixed with the wort, being previously diluted with a little of the liquor. ^ "The fermentation generally begins six hours after- ward. If it commences earlier, there is reason to appre- hend it will be too strong, and means are employed to check it. If the fermentation be well conducted, it gene- rally terminates on the third day, when the liquor grows transparent, and assumes an acrid taste, hot and biting on the tongue. The wash is then well roused, and the mash, with all the corn, is put into the still ; and then com- mences the first distillation, which is conducted very slowly, which is a matter of the utmost importance. This liquor is then rectified over juniper-berries once or twice, according to the sort of spirit which it is intended to pro- duce. For common use one rectification is deemed suf- cient, though it is not considered so fine, pleasant, or delicate as that which has undergone several rectifications, and which is called double geneva. " Some distillers mix the juniper-berries with the wort, and ferment them together 3 but in that case they only draw a spirit from it for the interior or for exportation : the juniper, however, is most commonly used at the rec- tification, and not before. In the second method pursued by the best distillers, the malt and rye are mixed with warm water in given proportions, and thoroughly blended together until all the farinaceous substance is incorporated;