1868 The complete Practical Distiller

65

PROCESS OF MALTING.

stacle to fermentation, when the following preparations are made use of, but these preparations would then be of a more difficult workmanship, and the expenses of grind- ing would be much heavier. These inconveniences may be avoided by only reducing corn into coarse flour. This result is obtained by having the mill-stones at a proper distance one from the other. It is customary in distil- leries to use the corn as needed. This, in faet, keeps bet- ter in its natural state ; it is less liable to be heated ; and by these means requires less precaution to be taken for its preservation. Distillers are advised to follow this method, if they wish not to be exposed to great decrease in spirits : corn heated, either in nature or when reduced to flour, loses its fermentable properties. For the most perfect intelligence of this operation, let it be supposed that the quantity of matter to be fermented is equal to 200 pounds. The corn, being selected and ground into coarse flour, is deposited in a tub capable of holding two- thirds more than this amount, and filled so as to keep a vacuum necessary for the scum produced by the fermenta- It is efi^ected by pouring on the flour 200 pounds of water, at 120° or 130°, accord- ing to the season of the year ; the water should be hot- ter in winter than in summer. The best mode of working is to pour on the flour a mixture of hot and cold water, such as to form, after ten minutes' brewing, a mixture at 95° or 100°, which will be easily obtained in all seasons; to effect this the use of a thermometer should not be neg- lected, as it is an infallible guide to conduct this opera- tion regularly. 6* tion. Then proceed to steeping.