Of Fermentation
"Fermentation is a spontaneous and intestine motion, which takes
place amongst the principles of organic substance deprived of life,
the maximum of which always tends to change the nature of bodies,
and gives rise to the formation of new productions."
Bouillon la Grange.--Manual of a Course of Chymistry.
Fermentation has long since been divided into spirituous, acid, and
putrid.
It is only since the revival or new epoch of chymistry, that the learned
have been occupied in researches on fermentation. I was the first who
gave a new hint on this important part of natural philosophy, in 1785.
It was then held as certain, that the saccharine substance was the
principle of spirituous fermentation. A series of experiments enabled me
to demonstrate the contrary, for I obtained a well crystallized sugar by
the fermentation of a substance which produces none by any other means.
In September, 1785, I read a memoir to the Academy of Sciences, at
Paris. In that memoir I developed my theory. That learned body nominated
four commissioners, for the purpose of examining my operations, and
sanctioned my discovery by a report, in which it was acknowledged that
I had discovered a new truth, and ordered the insertion of my memoir in
the collection of those of the Foreign Associates. I attributed the
principle of the spirituous fermentation to the mucilaginous substance.
This has been since demonstrated, by attentively observing that it
always begins with a motion of acid fermentation, which is produced by
the mucilaginous substance. The European chymists have since reasoned
upon fermentation; each of them has produced a new system; none have
been able to bring it to a regular demonstration; and the learned Gay
Lussac has said, that fermentation is one of the most mysterious
operations of chymistry. Be that as it may, there are facts that are
ascertained: let us endeavor to investigate them, that we may derive
from them all the information which is necessary to us.
It is incontestable that spirits are produced by the saccharine
substance. Grains, however, supply it, although they are not sensibly
sweet. This has made me suspect that the fermentation is at first
saccharine, which produces the sweet substance that is necessary for the
formation of spirit. It is thus that, by a series of internal motions,
the fermentation causes the formation of the spirit to be preceded by a
slight production of acid; that it transforms the vinous liquor into
vinegar, which the same fermentation changes in time into an animal
substance, destroyed in its turn by the putrid fermentation. Such are
the progressive changes operated by this all-disorganizing phenomenon,
and the unerring march of nature to bring back all substances to their
respective elements.
The necessary conditions for the formation of vinous fermentation, are--
1st. The presence of the saccharine substance.
2dly. That of a vegeto-animal substance, commonly called ferment, and
soluble in water.
3dly. A certain quantity of water.
4thly. A temperature of 70 deg. to 75 deg..
5thly. A sufficient mass.
When these are obtained, in a short time the liquor becomes turbid; it
bubbles, from the disengaging of the carbonic acid gaz, and the heat
increases considerably. After some days, these impetuous motions
subside; the fermentation ceases by degrees; the liquor clears up; then
it emits a vinous smell and taste. As soon as it ferments no more, it
must be distilled. However, some distillers have asserted that a greater
quantity of spirit is obtained when the liquor has acquired a certain
degree of acidity. Others are of opinion that it must be distilled as
soon as it is calm. I am of this opinion, because the acid can only be
formed at the expense of a little of the spirit, which is one of the
principles of the acetous acid. Besides, the longer the liquor remains
in a mass, the more spirit is wasted by evaporation.
More
-
Directions For Cooling Off
Much observation is necessary to enable the distiller to cool off with judgment--which necessity is increased by the versatility of our climate, the seasons of the year, and the kinds of water used. These circumstances prevent a strict adherence to ... Directions For Making Cider British Mode
The apples after being thrown into a heap should always be covered from the weather. The later the cider is made the better, as the juice is then more perfectly ripened, and less danger to be feared from fermentation. Nothing does more harm to cider... Distilling Of Buckwheat
Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the use of it when it can be avoided. Tho' sometimes necessity requires t... Distilling Of Potatoes
This is a branch of distilling that I cannot too highly recommend to the attention of every American--nor can the cultivation of this valuable vegetable be carried to a too great extent, the value of which ought to be known to every planter and it s... Effects Of This Apparatus
Although the still might contain 400 gallons, there must be only 200 gallons put into it: the rest remaining empty, the vapors develops themselves, and rise. In that state, the vinous liquor is about one foot deep, on a surface of 20 feet square: ... Hogsheads Perfectly Sweet
Scald them twice, as above directed, then light a brimstone match, flick it on the ground, turn your hogshead down over it, let it stand until the match quits burning, this operation is necessary once a week--a method I have found effectual. ... Hops
Give a preference to hops of a bright green colour, sweet smell, and have a gummy or clammy effect when rubbed between the hands or fingers. CCHAPTE RSECTION V. ... How To Build A Malt Kiln In Every Distillery
When setting up your stills, leave a space of about nine inches for a small furnace between the large ones, extend it to your chimney and carry up a funnel, there-from to the loft, then stop it--here build the kiln on the loft, about 4 or 5 feet squ... How To Choose Malt
Malt is chosen by its sweet smell, mellow taste, full flower, round body and thin skin. There are two kinds used, the pale and the brown--the pale is the best. ... How To Clarify Whiskey &c
Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter--lay thereon three folds of flannel, over which spread ground maple charcoal and burnt ... How To Distil Apples
Apples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed--if taken mixed it w... How To Double And Single Peach Brandy
The same process must be observed in running off peaches as in apples, except that the singling still ought not to be run so fast, nor so much fire kept under her, and more water used to prevent burning. ... How To Double Apple Brandy
Fill the doubling still with singlings, and add a quart of lime, (which will clear it) put fire under her and bring her to a run briskly--after she runs, lessen the fire and run her as slow as possible. Slow running will prevent any of the spirit fr... How To Fill And Order The Singling Still When Running Apple Singlings
When you perceive your apples ready for distilling, fill the singling still with apples and water; using about half a hogshead apples in a still of 110 gallons, the residue water, first having cleaned the still well, and greased her previous to fill... How To Judge When Apples Are Ready For Distilling
Put your hand down into the hogsheads amongst the apples as far as you can, and bring out a handful of pugs--squeeze them in your hand, through your fingers, observe if there be any core, or lumps of apples un-digested, if none, you may consider the... How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy
Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French brandy in taste and smell--and if kept a few years, will be found more sa... How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
Put clarified whiskey, with an equal quantity of water, into your doubling still, together with a sufficient quantity of juniper berries, prepared; take a pound of unflacked lime, immerse it in three pints of water, stir it well--then let it stand t... How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey
This is done precisely in the manner laid down in the receipt for French brandy. ... How To Order And Fill The Singling Still When Distilling Rye
Scrape, clean, and grease the singling still, fill her up with beer, and keep a good fire under her, till she be warm enough to head, stirring her constantly with a broom, to prevent the grain from sticking to the bottom or sides, and burning, which... How To Order Apples In The Hogsheads
When the apples are ground put them into open hogsheads to ferment, taking care not to fill them too full, or they will work over; set them under cover, as the sun will sour them too soon, if permitted to operate on them, and by his heat extract a c... How To Prepare Peaches
Peaches like apples ought to be equally ripe, in order to insure an equal and regular fermentation--for where ripe and unripe fruit are thrown into the same hogshead, and ordered for distillation in this way a disadvantage is sustained. I therefore ... How To Prevent The Plastering Round Stills From Cracking
This method of making water proof plastering on stills, is done entirely in making the mortar, and putting it on, in making which, good clay and lime are absolutely necessary. When the mortar for the first coat is thoroughly worked, put as much b... How To Renew Yeast When Sour
About two hours before you begin to make your beer, take one pint of the sour yeast, put it into a clean dish or vessel, and pour clean cold water over it--changing the water every fifteen minutes, until the acid be extracted, have it then in readin... How To Work Apples Slow Or Fast
If the hogsheads ripens too fast for your stills, add every day to each hogshead four gallons cold spring water, putting it into a hole made in the centre of the apples, with a large round stick of wood; by thus putting it into the centre of the hog... Malt
Cannot be ground too coarse, provided it is done even--there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, it will be apt to be scalded too much in mashing. Malt does not requir... Mash As Follows
Have sweet hogsheads, good yeast and clean water in your boiler; when the water is sharp, warm, or half boiling, put into every hogshead you mean to mash at the same time, six, eight or as many gallons of the half boiling water, as will completely w... Mode Of Chopping Rye And The Proper Size
The mill stones ought to be burrs, and kept very sharp for chopping rye for distillation; and the miller ought to be careful not to draw more water on the wheel than just sufficient to do it well, and avoid feeding the stones plentifully; because in... Mode Of Managing The Doubling Still When Making Whiskey
Let the doubling still be carefully cleaned and washed out, then be filled with singlings and low wines left from the run preceding, add thereto half a pint of salt and one quart of clean ashes, which will help to clear the whiskey, and a handful of... Observations On Erecting Distilleries
Those who are about to erect distilleries, have a handsome subject for consideration; the advantages, and the probable disadvantages that may arise from building on a particular site, or seat. The contiguity to a chopping mill is a material consider... Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
The distiller who makes whiskey for a market under the government of inspection laws, too weak, sustains a loss of a cent for each degree it may be under proof ... and the disadvantages are increased in proportion to the extent of land carriage. If ... Observations On The Quality Of Rye For Distilling
The best rye for distilling is that which is thoroughly ripe, before it is cut, and kept dry till threshed; if it has grown on high or hilly ground, it is therefore to be preferred, being then sounder and the grain fuller, than that produced on low ... Observations On Water
Distillers cannot be too particular in selecting good water for distilling, when about to erect distilleries. Any water will do for the use of the condensing tubs or coolers, but there are many kinds of water that will not answer the purpose of m... Observations On Weather
Some seasons are better for fermentation than others. Should a hail storm occur in the summer, the distiller should guard against cooling off with water in which hail is dissolved, for it will not work well. If a thundergust happens when the hogsh... Observations On Wood For Hogsheads
The cheapest and easiest wrought wood is generally most used for making mashing tubs, or hogsheads, and very often for dispatch or from necessity, any wood that is most convenient is taken, as pine or chesnut; indeed I have seen poplar tubs in use f... Observations On Yeast
That yeast is the main spring in distilling, is acknowledged by all distillers, tho' but few if them understand it, either in its nature or operation; tho' many pretend a knowledge of the grand subject of fermentation, and affect to understand the... Of Brewing Beer
As the following is intended principally for the use of private families, it will be necessary to begin with directions how to choose good Malt; for which, see page 67. Of the Brewing Vessels. To a copper that holds 36 gallons, the mash-tub oug... Of Fermentation
"Fermentation is a spontaneous and intestine motion, which takes place amongst the principles of organic substance deprived of life, the maximum of which always tends to change the nature of bodies, and gives rise to the formatio... Of Ferments
They are of two kinds; the very putrescent bodies, and those supplied by the oxigen. Animal substances are of the first kind: acids, neutral salts, rancid oils, and metallic oxids, are of the second. Were I obliged to make use of a ferment of th... Of Hogs
Raising, feeding and fattening hogs on potale, a business pursued and highly spoken of, but from my experience I have discovered that few good pigs can be raised entirely on potale--as it has a tendency to gripe and scour too much; but after they ar... Of Mashing Or Raking Your Liquors
Suppose you take six bushels of malt, and two pounds of hops, and would make of it one barrel of strong, and two barrels of small beer. Heat your first copper of liquor for mashing, and strew over it a double handful of bran or malt; by which you ... Of Spirituous Liquors Or Spirits
Spirituous liquors are the produce of vinous ones, obtained by the distillation of these last. The art of making wine is of the remotest antiquity, since it is attributed to Noah; but that of distilling it, so as to extract its most spirituous par... Of The Areometer Or Proof Bottle
This instrument is indispensable to the distiller: it ascertains the value of his spirits, since it shows the result of their different degrees of concentration. I will give the theory of this useful instrument, as it may be acceptable to those wh... Of The Art Of Brewing
The art of brewing consists: 1st. In the sprouting of a proportion of grain, chiefly barley. This operation converts into a saccharine matter, the elements of that same substance already existing in grains. 2dly. In preparing the wort. For that... Of The Diseases Of Hogs
The only disease that I know of which seems to be peculiar to hogs, is a kind of leprosy, commonly called measles, when it seizes them, they become dull and sleepy, if the tongue is pulled out, the palate and throat will be found full of blackish sp... Of The Distiller Of Whiskey
Whiskey is made either with rye, barley, or Indian corn. One, or all those kinds of grains is used, as they are more or less abundant in the country. I do not know how far they are mixed in Kentucky; but Indian corn is here in general the basis of w... Of The Fining Of Malt Liquors
It is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked; but as disappointments some times happen, it will be necessary to know what to do in such cases. Ivory shavings boiled in you... Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
The art of extracting wine from the juice of the grape, not being the object of this book, I shall confine myself to what is necessary and useful to the distillers of whiskey; it is therefore of the vinous liquor extracted from grains, that I am g... Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
What are the proportions of the elements necessary to form a good vinous liquor? We owe the important knowledge of those proportions to the celebrated and unfortunate Lavoisier, who has proved, by the most accurate experiments, that there must ... Of The Room For Distillation
We have hitherto considered the liquor as containing only principles upon which the air has no action, and from which it can only extract some watery vapors; and, in fact, all those principles contained in the liquor are fixed. The action of the f... Of The Season For Brewing
The season for brewing keeping-beer is certainly best before Christmas, for then your malt is in perfection, not having time to contract either a musty smell, dust or weavels, (an insect that eats out the heart of the malt) and the waters are then s... Of The Urns
These are copper vessels, thus called from their resembling those funeral vases of the ancients. Mine have a bottom of about 18 inches diameter; they are two feet high, have a bulge of 6 inches near the top, and then draw in to form an overture of a... Of Working The Liquor
In this, regard must be had to the water: liquor naturally grows warm in working; therefore, in mild weather, it should be cold before it be set on, but a little warm in cold weather. The manner of doing it, is to put some good sweet yeast into a ha... On Colouring Liquors
One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar--when dissolved, this quantity will color three barrels. A pint of well parched wheat put into a barrel will colour i... On Feeding Cattle And Milch Cows
Potale is a great creator of milk, and will increase the quantity greatly in cows yielding milk, but no so good. Young cattle thrive very well, that get hay or straw during the night. To fatten cattle there ought to be mixed with the slop, a little ... On Fining Liquors
Isinglass is almost universally used in fining liquors. Take about half an ounce to the barrel--beat it fine with a hammer, lay it in a convenient vessel, pour thereon two gallons whiskey, or a like quantity of the liquor you are about to fine, let ... On Wines
Presuming this work may be rendered more desirable to farmers, from the introduction of some receipts for making domestic wine from the common hedge grapes, or such as are common on fence rows and on high rich grounds, and which are pleasantly flavo... Precautions Against Fire
Cannot be too closely attended to. The store house, or cellar for keeping whiskey in, ought to be some distance from the distillery, and the liquor deposited, and all work necessary in it done by day, to avoid all possible danger arising from candle... Profits Of A Common Distillery
Profits arising from a distillery with two common stills, one containing 110 gallons, and one containing 65 gallons that is well conducted for 10 months. The calculations predicated on a site, distant about 60 miles from market. Due regard is paid t... Receipt For Making Honey Wine
I put a quantity of the comb from which the honey had been drained, into a tub, to which I add a barrel of cider, immediately from the press; this mixture was well stirred, and left to soak for one night. It was then strained before a fermentation t... Receipt For Stock Yeast
For a stock yeast vessel of two gallons, the size best adapted for that purpose. Take one gallon good barley malt, (be sure it be of good quality) put it into a clean, well scalded vessel, (which take care shall be perfectly sweet) pour thereon f... Receipt To Prepare Potatoes For Distilling
Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for ... Stock Yeast Good For Years
When the weather is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings of wheat flour, add small quantity of whiskey, in which, previously ... The Art Of Making Gin After The Process Of The Holland Distillers
Having indicated the most proper means of obtaining spirits, I will now offer to the public the manner of making Gin, according to the methods used by the distillers in Holland. It may be more properly joined to the art of making whiskey, as it ad... The Best Method Of Distilling Rye
Take four gallons boiling, and two gallons cold water--put it into a hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes, then add two gallons cold water, and one gallon malt, stir it effectually--let it stand till y... The Best Method Of Making Common Country Gin
Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum--put on the bead, and run her off, as is done in making whiskey. This is the ... The Best Method Of Setting Stills
If stills are not set right, great injury may accrue to them, in burning and damaging the sides, singeing the whiskey, and wasting of fuel too, are not the only disadvantages; but more damage may be done in six months, than would pay a man of judgme... The Duty Of An Hired Distiller
Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still--to collect and put in order for mashing, his hogsheads--and as soon ... The Duty Of The Owner Of A Distillery
The main and first object of the proprietor of a distillery, is gain or profit--and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries--in both of which, neglec... The Following Is A Very Highly Approved American Mode Of Making Cider
Take care to have every necessary utensil to be made use of in the whole process, perfectly clean and free from every foreign smell. For this purpose, before you begin your work, let your mill, trough and press be made perfectly clean, by thoroughly... The Following Receipt To Make An Excellent American Wine
Was communicated to the Burlington Society for promoting domestic manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New Jersey, and ordered to be published;--which, from its extreme simplicity, and economy, shewing the convenience ... The Room For Fermentation
The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be determined by the number of days necessary for the fermentation; 30 or... The Room Of Infusion
It is here that the liquor destined to make whiskey, should be prepared, and made rich enough to procure a good fermentation. To this effect, there must be a mill with a vertical stone, moved by a horse, or any other means of motion. Those mills a...