129 / 180
DISTILLATION.
161
If the wort be examined every half hour of
the inashing period, it will be found
to
become
progressively sweeter to the taste, thinner in
appearapce, but denser in reality.
The wort must be drawn off fron1 the grains
whenever it has attained its maximum density,
which seldom exceeds
150
pounds per barrel;
• 3G0+150
1 4
42
A
that is
360
= ·
2, or
per cent.
s the
corn of the distiller of. raw grain has not the
s&me porosity as the brewer's, the wort cannot
be drawn off from the bottom of the tun, but
through a series of holes, at the level of the
liquor, bored in a pipe stuck in at the corner of
the vessel. About one-third only of the water
of infusion can thus be drawn off from the
pasty mass. Ivlore water is therefore poured on
at the temperature of
190°,
well inixed by
agitation for half an hour, then quietly infused
for an hour and a half, and finally drawn off as
before. Fully 400 gallons of water are used
upon this occasion, and nearly as inuch liquor
may be drawn off. Lastly, to extract fro1n the
14*