1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLERf

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liquid is put to fermentation. This is done by adding to it a new quantity of water, so as to have the mixture well diluted. Previously, the operations common to the various me- thods made use of to predispose corn to fermentation have been signalized, and which always take immediate pre- cedence over the latter; but it often happens that corn intended for distillation is submitted to a previous prepa- ration, known by the name of malting. It is scarcely ever the case that an individual uses raw (that is, unmalted) corn for the purpose of distillation. The French and English distillers always mix their raw grain with a cer- tain portion of malt, and a great many German distillers work entirely with malted grain. It will thus be essen- tial minutely to indicate the best processes practised in malting. This operation is composed of several others, which will be successively described. In steeping, the corn is thrown into a tub in such quantity as to fill seven-eighths of its contents. Then a quantity of fresh water is poured on the grain, so as to cover it a few inches. The quality of the water made use of is not indifferent; it is necessary it should be fresh and limpid. The object of this operation being to soften the grain by impregnating all its parts with water, a space of time is requisite proportionate to its dryness and tempera- ture, so that it is less penetrable in winter than in sum- mer, when old than when new ; and to regulate the time necessary for this operation, a fixed period should not so much be taken for a basis, as certain signs, easily recog- nised. You may always be certain that the corn has been suf-