1868 The complete Practical Distiller

THE COMPIETE PRACTICAL DISTILLER.

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in the same way as for mashing by the French method, 10 kilogrammes of chaff are spread on the first bottom in a layer of 2 centimetres in thickness ; 200 kilogrammes of grain are thrown upon it. Then 400 kilogrammes or litres of water, at 35° or 40°, are introduced by a lateral conduit communicating with the empty space between the two bottoms, while the mixture is agitated for five or ten minutes ; then " the matter is left to subside for a quarter or half an hour, so as to be well penetrated with water. This operation is exactly the same, and its object is the same as that of steeping, which precedes mashing in the method just described. The only difference existing is in the construction of the apparatus made use of. Immediately after steeping, the matter is again agitated, while 800 kilogrammes of hot water are let into the tub through the same conduit. This time the brewing should last a quarter of an hour, at the end of which the liquid is to be left to itself for at least an hour. At this period the grain is drowned in the water, and a column of liquid tolerably clear covers it ; a cock communicating with the space left between the two bottoms is then opened, and as the conical holes of the superior bottom form a species of filtering machine, all the liquid is drained and let into the fermenting backs. After the first extraction, 600 kilogrammes more of boil- ing water are added in the same way ; the mass is again agitated for a quarter of an hour, and left to subside for one hour. The liquid is drained the same as before, to be submitted to fermentation. The grain on the double bottom has now been suffi- ciently deprived of all its fermentable substances, which