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DISTILLATION.
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to the fourth on the subsequent days. As
regards the periods for administering the yeast,
distillers should be governed very much by the
appearance of ·the fermentation. This process
continues from nine to twelve, or even fourteen
days, according to circumstances, the tuns being
left quite open during the first five days, but
being covered moderately close afterwards to
favor the full impregnation of the liquor with
carbonic acid as a fermenting agent. In conse–
quence of the great attenuation of the wort by
the generation of so much alcohol, no good
body of yeast continues to float on the surface,
and what is forn1ed is beat down into the liquor
on purpose to promote the fermentation. The
temperature of the wash gradually increases
till toward the end of the fourth day, when it
attains its maximum height of about
25°
above
the pitch of
55°
or
60°,
at which it -may have
been set. The time of the greatest elevation
of temperature, as well as its amount, depends
conjointly upon the quality of the yeast, the