405
35
Proof Un< L of alcohol; or 4-375 gallons imperial, equal to 7-8 gallons of spirits, excise
100 pounds of the following grains afford in spirits of specific gravity 0.9427, con-ining 45 j )er cent, of absolute alcohol, (= -A of British proof,) the following quan-tities :_ •
d-^heat, 40 to 45 pounds of spirits; rye, 36 to 42; barley, 40 ; oats, 36 ; buckwheat,u i maize, 40. The mean of the whole may be taken at 40 pounds, equal to 4J gallonsmperial, of 0-9427 specific gravity = 3-47 gallons, at excise proof. The chief difference® these several kinds of corn consists in their different bulks under the same weight; alitter of considerable importance; for since a bushel of oats weighs little more than the®*t of a Cashel of wheat, the former becomes for some purposes less convenient in use*?h the latter, though it affords a good spirit.
di n> r * e .I an< 4 rye ore the species of grain most commonly employed in the European^tileries for making whiskey. Barley is mostly taken either partly or altogether ine malted state; while the other corns are not malted, but merely mixed with a certaindee* )0rt ' on barIe y raab to favor the saccharine fermentation in the mashing. It ise preferable to use a mixture of several sorts of grain, instead of a single one; forthe B1 ^ e > w heat with barley and oats; or barley with rye and wheat; for the husks oftna h ltS Phrased through the wheat flour and rye meal keep it open or porous whento f ' ei *’ a ®h thus favor the abstraction of the wort; while the gluten of the wheat tendshow° nVert the starch of the barley and oats into sugar. When the whole of the grain,wi( , ev er, is malted, a much more limpid wort is obtained than from a mixture of maltthe r - a ' v 8 ra i n > hence the pure malt is preferable for the ale and porter brewer, whileb ar i' nix t ure affords a larger product, at the same cost of materials, to the distiller. Whenwith *> is the only grain employed, from one third to one sixth of malt is usually mixedsixte 14 ’ hm when wheat and rye are also taken, the addition of from one eighth to oneto barley malt is sufficient. Oats are peculiarly proper to be mixed with wheat,
•p. e P ihe meal open in the mashing.
e following are the proportions used by some experienced Scotch distillers.
250 bolls, containing 6 bushels each, being used for a mashing, consist of,
25 bolls of
oats, weighing
284 lbs.
per boll, or 47|
42
malt
240
40
25
rye
320
531
158
barley
320
53§
250
mean 48J
on^each boll, weighing 291 lbs., 14 imperial gallons of proof whiskey are obtainedT|, e nf r . a ? e ’ equivalent to 11-2 gallons at 25 over proof.h r eive r - a h' n " fo r the distilleries is to be conducted on the same principles as for the!? st ead of ” U4 lbe In:lb ought to be lightly kiln-dried, and that preferably at a steam heat,
■ e Spirits * *l^ e ’ which is apt to give an empyreumatic smell to the grain that passes intoJ? Gotland if 0r sucb P ersons ) indeed, as relish the smell of burned turf, called peat-reekaat Pecut;’ 4le ,1Kl h should be dried by a turf fire, whereby the whiskey will acquire-But this 0<l ° r '
mode Stne /*’ which was originally prized as a criterion of whiskey made from purea bte, sinciTtl, fomented and distilled with peculiar care, has of late years lost its*fotisivelv ae art *hee of impregnating bad raw grain whiskey with peat-smoke has beenOr. jj 0 j| Practised.
heated l! 1 ,! 1 * 8 treat * se on making spirits, describes a malting kiln with a coppero f '"q spread tl' * - steam > feet long, and 12 feet broad, on which a quantity of maltDal c "'t. of » Un ’ ,S Ranged every 3 or 4 hours, so that in 24 hours he turns out upwards
g ® as Possiy 11 e A cebent and well kilned article. The malt of the distiller should be as
° tvrf ate d. 6 ’ because with the deepening of the color an empyreumatic principle is
t a ,!p l *' 1, ‘d in la thp° rn - s tbe sub ject of distillation, it must be malted in the same way aslion 0118 ^ mixed u ,u, tlC |' c Beer. According to Hermstaedt, its flour may be advan-deser^^ be acconi r h crusbe< ^ ma lt in the mash tun. But its more complete dissolu-j r ^tl- p lsae ^ by Siemen’s mode of operating upon potatoes, presently to be
tenth be *ween rol?^ an<4 raw ® ra * n are ground to meal by millstones, but malt is merely<l***'"* eS ° ne teath . or one eighth of malt be used with nine
^en*4° re drainable 5 °* k ar * e ^ some husks of . oats are added, to render the mash
ns °f Water, h^atpJ f ar )2 D 20 of malt form one mashing, from 600 to 700
ea to loO F., are mixed with these 60 bushels in the mash tun.