1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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PEOCESS FOU MAKING DUTCH aENEVA. For a long time the Dutch have been famous for the manufacture of an excellent kind of spirits, called Hol- lands. They mash 112 pounds of barley and 228 pounds of rye-meal together, with 460 gallons of water of the temperature of 162°. After the infusion has stood a suf- ficient time, cold water is added till the strength of the wort is reduced to 45 pounds per barrel. The whole is then put into a fermen ting-back, at the temperature of 80° ; the vessel is capable of holding 500 gallons. Half a gallon of yeast is added ; the temperature rises to 90°, and the fermentation is over in forty-eight hours. The attenuation is such, that the strength of the wash is not reduced lower than 15 pounds per barrel. There is another method given for making Dutch ge- neva, which is as follows : — 1 hundred-weight of barley- malt and 2 of rye-meal are mashed with 460 gallons of water, heated to 162° Fahr. After the farinae have been infused for a sufficient time, cold water is to be added till the wort becomes equivalent to 45 pounds of saccharine matter per barrel. Into a vessel of 500 gallons capacity the wort is now to be put, at a temperature of 80°, with half a gallon of yeast. The fermentation instantly begins, and is finished in forty-eight hours, during which the heat rises to 90°. The wash, not reduced lower than 12 or 15 pounds per barrel, is put into the still along with the grains. Three distillations are required ; and at the last a few juniper- berries and hops are introduced, to communicate a flavour.