1868 The complete Practical Distiller

HOLLANDS GIN.

105

the liquid is then allowed to rest until the flour has settled at the bottom. " The wort is afterward permitted to flow into the fer- menting-tun, where a similar operation takes place with another quanity of water poured upon the same grain and these operations are repeated until the wort thus drawn from it at different times has abstracted the whole saccharine matter in the flour. This liquid is put into the fermenting-tun or vessel, and when it comes to the proper temperature, about blood-heat, the ferment, or yeast, is added. The fermentation is considered more mild and regular by this method than the other. Some pour all the water they intend to use into the tub or kieve at once, and put the flour gently into it, while two or more persons are employed in stirring it with sticks made for that purpose, to mix the flour, and to prevent it from gathering into lumps. When the whole of it is properly reduced and mixed together, they proceed to draw it off into a cooler, before it is put into the fermenting vessel. *^In all cases the gravity of the worts is low^ seldom exceeding 45 ; and, by distilling from a mixture df wash and grains, the produce is allowed to be much 2r