1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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lessen it in the summer ; and in all cases the lob must be put to fermentation as soon as its temperature is fallen to 110°. Should he wait longer, he is exposed to have the whole mass spoiled by the acetous fermentation, which is easily developed at that temperature. During the sub- siding of the maceration a phenomenon takes place which has for its object to saccharify the fecula of grain, and to predispose it thus to fermentation, which it could not un- dergo without it. In fact, if corn, taken in a raw state, was simply di- luted with water at 100°, to form a mixture bearing 77° of heat, the most proper temperature for fermentation, the latter would never be developed ; or, at least, it would only declare itself after many days, and that with very little intensity. It is not the case when the mashing has been well conducted ; and the more favourable the con- ditions under which it has been executed, the better the fermentation will proceed. Mashing may then be con- sidered a real saccharification ; and if we remark the ana- logy between the saccharification and an experiment by which starch has been converted into sugar, by means of water, gluten, and a temperature of 145° kept up for twelve hours, the saccharification of the fecula of corn during the mashing will easily be conceived. In fact, all grain contains gluten, with which the starch is in immediate contact. Water is added during the ope- ration, and the mixture is exposed to a temperature of 145°. This is the most proper temperature for mash- ing; by this heat starch is converted into sugar in the shortest space of time. Not that this effect could not be obtained at a lower temperature, — 100°, for instance,