•—Dilute the pure alcohol to the proof pitch, andadd to every 100 pounds weight of it from halfa pound to a pound of argol—crude winestone—dissolved in water, some bruised French plums,and a quart of good cognac. Distil this mixtureover l a gentle fire, in an alembic provided with anagitator. The addition of brandy and argol intro-duces cenanthic ether, and if a little acetic ether beadded to the distillate, the liquor acquires the peculiartaste of genuine cognac brandy; colour with burnedsugar, if necessary, and add a little tannic acid toimpart astringency.
The process followed by the rectifier is somewhatdifferent, as will be seen from the subsequent fewexamples, which are transcribed from the privatework-book of a very extensive rectifying distiller.The source is generally the common low-wines ofthe grain distillers, which are rectified in the usualway by distillation with caustic salts, as has beenalready described.
To every 500 gallons of this spirit, about 25gallons of the best French wine-vinegar are added,and the whole well rummaged in the mixing-back;the mixture is then pumped into the still, and afurther quantity of a weaker spirit run into the back,in order to clear it of the last traces of vinegar; thisliquor is also pumped into the still to make up.From 56 to 60 lbs. of coarse-grained common saltare now mixed with the liquid in the still, togetherwith from 8 to 10 lbs. of concentrated sulphuricacid, keeping the whole in brisk motion during theaddition of the latter, to protect the still from theaction of the acid. The fire is then lighted, andthe still brought down and worked till the spiritshows a strength of 14 over proof, or one-to-seven. It is customary to turn off into the faints-back at a lower degree of strength, and collect theremaining quantity of faints; in such a case, how-ever, the quality of the spirit is not so good. Fromevery 500 gallons of the charging, 500 to 510 gallonsof spirit, marking 42 per cent, over proof, are ob-tained. This is mixed with from 400 to 450 gallonsof liquor, and pumped into the British brandystore-vat: 20 to 25 gallons of fruit tincture, 15gallons of brandy flavour, and 8 to 10 gallons ofgood colouring are then introduced into the piece,the whole well rummaged, and left to fine. It isconsidered an improvement to fine with skimmedmilk. Some distillers prefer to introduce distilledvinegar in the proportion of 15 to 20 gallons to 1000gallons of the compounded liquor in the store cask,instead of adding it previous to distillation, as beforementioned.
Another re.cipe, which is followed for the mostpart in the distillery from which these details wereobtained, using a multiple of the number, is nextgiven.
Three hundred gallons of proof spirit are distilledwith the proper addition of caustic salts, taking allthe precautions mentioned in the preceding, underRectification of Spirits, and the distillate is re-ceived into the spirit-back till it runs at ten overproof. The remaining spirit is turned into the faints-
baek, and is then made up with 450 gallons of spirit,22 under proof, 20 gallons of prune tincture , 20gallons of distilled vinegar, and 8 gallons of goodcolouring matter.
When ■ flavoured faints are cleansed, charcoal isemployed in the rectification with sulphuric acid.
Raspberry Brandy. —In manufacturing raspberrybrandy, the subjoined is the process:—For 1000gallons of the brandy, take
4G0 gallons of raspberry tincture,
115 gallons of cherry tincture,
240 gallons of sweets,
06 gallons of British brandy, 22 U.P.
89 gallons of liquor;
rummage the whole well, and force or fine withisinglass.
Cherry Brandy. —To make 1000 gallons, take
575 gallons of cherry tincture,
253 gallons of sweets,
92 gallons of British brandy, 22 U.P., and80 gallons of liquor ;
the whole to be well agitated, and fined with isin-glass.
Raspberry tincture is made as follows:—Take abrandy puncheon with head out, and screen over thecock; put in 50 gallons of clean rectified spirit of22 under proof, then fill the cask with raspberries.In three weeks or a month draw off the whole ofthe tincture into a clean cask, and add to the fruit asecond time 25 gallons of spirit of 22 under proof;let this remain upon the raspberries a month longer,and then draw this off, and add it to the first tinc-ture ; after which the whole of the tincture remainingin the fruit is to be pressed out and added to thatalready obtained. The cake is then broken up andsteeped in a rum puncheon with the head out, 40gallons of spirits are added, the whole contentsbriskly agitated from time to time for three or fourdays, and pressed well after drawing off the solution.This liquor is employed in making up the raspberrybrandy instead of water.
Cherry tincture is made in the same manner asthe raspberry, by substituting the one fruit for theother.
For prune tincture cover 56 lbs. of prunes,thoroughly broken up, with 20 gallons of deanspirit of wine, and after being allowed to stand foreight or ten days, rack off; the refuse fruit iswashed twice with liquor, and the residue is thenthrown away.
Many rectifiers prepare a brandy flavour as fol-lows:—To 100 gallons spirit—clean faints, 54 overproof—add
100 gallons of good strong vinegar,
4 gallons of spirit of nitre,
in a back, and mix the whole thoroughly; coverclosely, and the next day run it into the still with
8 lbs. of nitric acid,
10 lbs. of almond cake,
5 lbs. of orris root, and2 lbs. of lemon peel;
work the still slowly, and turn off at proof strength.