A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
From the experiments of one of the most learned chymists of Europe, it
has been demonstrated, that the proportions the most advantageous to the
formation of a good vinous liquor, are, one part of dry sweet substance
to four parts of water; that is, that the sugar must form one fifth of
the whole. We have, moreover, seen that 100lbs. of dry sweet matter gave
25 gallons of spirit 19 deg., which comes to 4lbs. of sugar per gallon.
We shall make use of that scale in comparing the processes of the brewer
with those of the whiskey distiller.
Supposing the bushel of grain to weigh 50 pounds, and that it gives 2
gallons of whiskey at 19 deg., each of which gallons is the product of 4lbs.
of sugar; then the strong beer which contains in 40 gallons the sweet
matter of 200lbs. of grain, contains the elements of 8 gallons of
spirit, or 32lbs. of dry sweet substance; and as the 40 gallons of this
beer weigh 320lbs. the 32lbs. of sugar form only one-tenth of it, which
is one half of Lavoisier's proportions.
Those of the distiller of whiskey are 100lbs. of grain to 100 gallons of
water, or thereabouts: 100lbs. of grain contain only 16lbs. of dry sweet
matter: therefore, as the 100 gallons of vinous liquor weigh 800lbs. the
16lbs. of sugar form only its fiftieth part.
Thence is seen how inferior the proportions of the whiskey distiller are
to those of the brewer, and how far they are from good theory. But the
brewer aims only at producing a sort of wine, and succeeds; while, the
distiller wants to make spirit, and only obtains it in the manner the
most expensive, and opposed to his own interest.