1868 The complete Practical Distiller

FLAVOURING AND COLOURING OF SPIRITS.

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RAISIN SPIRITS.

From raisins is extracted a spirit, after proper fer- mentation, bearing this name. In order to .extract this spirit, the raisins must be infused in a proper quantity of water and fermented. When the fermentation is com- pleted, the whole is to be thrown into the still, and spirits extracted by a strong fire. The reason why a strong fire is here directed is, because by that means a greater quantity of the essential oil will come over the helm with the spi- rit, which will render it much fitter for the distiller's pur- pose; for this spirit is generally used to mix with common malt goods ; and it is surprising how far it will go in this respect, 10 gallons of it being often sufficient to give a determining flavour and agreeable vinosity to a whole piece of malt spirit. FLAVOURING AND COLOURING OF SPIRITS. The swoet spirits of nitre, either strong or dulcified, is the substance generally used by distillers for the flavour- ing of spirits, to deprive them of their lixivJous taste after rectification. As regards the colouring of spirits, that of French brandy has been held up as the acme of perfection. The extract of oak has been proposed; but after all, the most practical means found by experience is the use of common treacle and burnt sugar, though it has