1919 Home made beverages

— A Icoholic

Beverages

last is present so much acetate of potash is formed as occasionally to vitiate the taste of the liquid. Fermentation. — Chemists divide fermentation into 5 kinds, viz.: 1.— Saccharine fermentation, by which starch and gum are converted into sugar. 2. — Alcoholic or vinous fermentation, by which sugar is converted into alcohol. 3. — Viscous or mucilaginous fermentation, which con- verts sugar into slime or mucilage instead of alcohol. 4. — Acetous fermentation, by which alcohol is converted into vinegar. 5. — Putrid fermentation or putrefaction, which is ex- hibited in its most marked form in the putrefaction of animal substances. Preventing Fermentation. — 1. — According to the Tech- nologiste, common resin prevents the formation of acetic acid in fermented liquids without having any disturbing effect on the process of alcoholic fermentation. The pe- culiar effect of the hop may be due, it is suggested, to its resinous matter rather than to its oils. Resin is added to sweet wines in Greece. 2. — Sodium silicate has been discovered to exert a very decided chemical action in checking alcoholic fermenta- tion, in this respect being somewhat similar to borax, al- though much more energetic. A small quantity of the silicate will entirely arrest the fermentation of wine and also of milk. Second fermentation, Larpousse. — Inordinate fermenta- tion, either primary of secondary, in wine or any other fermented liquid, may be readily checked by sulphura- tion, or by the addition of sulphur, mustard seed, or sul- phite of lime. . The last must, however, be used with discretion. Stopping fermentation. — Bottle the liquor and immerse a number of the bottles, with the mouths only projecting, in a large vessel of water. Loosen the stoppers and heat the water until of a uniform temperature of 180° F., then 168