1868 The complete Practical Distiller

ENGLISH METHOD OF MALTING.

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the water has taken away in dissolution in the state of liquid sugar. This operation, which is a true mashing, well understood and well executed, proves beyond doubt the effect of mashing on the corn ; it proves that it is; as before remarked, a true saccharification. When the liquid in the fermenting backs is fallen to a temperature of 75° or 80°, according to the capacity of the tub, yeast is added, and wash without sediment is thus obtained, which can be distilled in all kinds of ap- paratuses. If the grain left on the double bottom was found not to be sufficiently exhausted, a third extraction might be resorted to. The Germans follow the same me- thod in the distillation of corn, with this difference, that they work with no other grain but what has been malted. Their way of working is then exactly similar to that of English and American brewers, who submit also all the corn they use to the process of malting. To make the best of this method, the proportion of water should be lengthened out with cold water, so as to bring the quan- tity of water used to ten or twelve times the weight of the corn. Several advantages might be derived from such a proceeding : — 1st. A more complete, more rapid, and less acetous fermentation might be thus obtained. 2d. The spent-wash, on leaving the still, might be appro- priated to new extracts, and there is no doubt but what greater products would be the result.