1868 The complete Practical Distiller

MALT WHISKY.

97

down to the proper fermenting temperature of 65^ or 70° as rapidly as possible. Hence they are pumped immediately from the mash-tun into the ^ytensive wooden troughs, 2 or 3 inches deep, ex- posed in open sheds to the cool air; or they are made to traverse the convolutions of a pipe immersed in cold water. The wort being now run into a fermenting-tun, yeast is introduced, and added in nearly equal successive portions during the three days, amounting in all to about 1 gallon for every 2 bushels of farinaceous matter. The tempera- ture rises in three or four days to its maximum of 80° and at the end of eight or twelve days the fermentation is completed, the tuns being closed up during the last half of the period. The distillers do not collect the yeast from their fer- menting-tuns, but allow it to fall down, on the supposi- tion that it enhances the quantity of alcohol. Quick distillation does not injure the flavour of spirits — this de- pending almost entirely upon the mode of conducting the previous fermentation. In distilling off the spirit from the fermented wort or wash, an hydrometer is used to as- certain its progressive diminution of strength ; and when it acquires a certain weakness the process is stopped, by opening the stopcock of the pipe which issues from the bottom of the still, and the spent-wash is removed. There is generally introduced into the still a piece of soap, whose oily principle, spreading on the surface of the boiling liquor, breaks the larger bubbles, and of course checks the tendency to froth up. Indian corn, in this process, can be used instead of the barley^ and the raw oats can be omitted. 9