The Art of Making Whiskey |
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| Author:
| Boucherie, Anthony |
| ISBN: | 978-1-5373-6988-4 |
| Publication Date: | Aug 2016 |
| Publisher: | CreateSpace Independent Publishing Platform
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| Book Format: | Paperback |
| List Price: | USD $7.99 |
Book Description:
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Excerptin water.3dly. A certain quantity of water.4thly. A temperature of 70° to 75°.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...
More DescriptionExcerptin water.3dly. A certain quantity of water.4thly. A temperature of 70° to 75°.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.