1868 The complete Practical Distiller

95

TO PREVENT DETERIORATION OF BRANDIES.

are convertible into brandies that in many respects, pro- vided the operation be neatly performed, can scarcely be distinguished from the French. Even a cider spirit and a crab spirit may, from the extraction, be made to resem- ble the fine and thin brandies of France. The art of co- louring spirits owes its rise to observations on French brandies, and being found to have been derived from the oak of the cask, it is no difficulty to imitate it to per- METHOD OF PHEVENTINa THE DETEEIORA- TION OF BEANDIES. It is certain that when brandy is kept in vessels the pores of which will not admit of any transmission of the liquor, (as glass, for instance,) the brandy will improve, instead of getting worse. The wine-merchant has no idea of bottling off a whole store ; but, without much expense, he may render the hogshead absolutely impermeable, and besides, the expense in doing this, being once undertaken, will be available for a considerable time. To effect this, a very large tub should be well hooped two layers of oil colours then being laid on, these should be followed by a good coating of pitch and tar : this will put every idea of evaporation out of the question. In a barrel thus treated, the spirit of the brandy may be pre- served three years without the least loss, either in quan- tity or quality. These large tubs or reservoirs, being built into the brickwork, &c. of the storehouse, may serve during a considerable lapse of time without reparation. fection.