1868 The complete Practical Distiller

MALT DISTILLING.

91

COMMON PEOCESS OF MALT DISTILLING.

Take 60 quarters of barley grist, ground low, and 30 quarters of pale malt, ground rather coarse ; make your lob with 10 quarters of the malt, ground into coarse flour, and 30 barrels of liquor, at the heat of 170°. Row or blend them into a uniform mass, and mix them thoroughly with the major part of the first wort, and pump them up together into the coolers. When cooled to the tempera- ture of 55°, they are to be let down into the fermen ting- back, to the reserved part of the first worts ; say, 30 bar- rels previously pitched at 60°, with 10 stone of fresh porter yeast, which, with the rest of the worts at 55°, altogether compose a back of distillers' wash. Take the specific gravity of the worts previous to their descent into the backs, and before any yeast is added, and note it down in a book or table prepared for that purpose; do this every twelve- hours for three or four days, during which it may be found to increase in gravity and sweetness, from the augmenting force of the fermentation, resolving the glu- ten and extracting the saccharine matter. This is malt- ing in the gyle-tun, or fermenting-back. When the gra- vity seems to be stationary, or rather decreasing, a vinous tartness will begin to succeed the previous sweetness, the fermentation becomes more vigorous, and the gravity.more rapidly decreases ; before it arrives at this period, a sen- sible decrease of gravity, and conspicuous change of fla- vour from sweet to tart, usually take place. Closely observe every change and appearance in the fermentation, and note it down in your book. In the