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12
THE
COMPLETE
PRACTICAL
DISTILLER.
and
added
to
the
brewing
of
the
common
worts.
This
mixture,
although
so
high
in
gravity,
is
yet
generally
well
fermented,
being
cut
down
so
low
as
from
6
to
2
pounds
on
Dicas's
instrument,
(given
further
on.)
This
attenuation
is
accomplished
generally
in
the
space
of
from
10
to
20
days
at
most.
When
perfectly
fine,
it is
put
into
the
wash-still,
and
distilled
into
low
wines.
These
are
afterward
put
into
the
low
wine
still,
and
made
into
spirits
and
feints.
The
mere
working
of
these
stills
is
a
simple
mechanical
process,
to
perform
which,
from
their
great
size,
there
is
plenty
of
time.
The
average
charge
of
a
wash-still
is
from
10,000
to
20,000
gallons
of
wash
at
once,
and
the
charge
of
the
low
wine
still
is
the
produce
of
the
wash
from
the
wash-still.
From
this
it
will
be
seen
that the
particular
still
requisite
in
conducting
a
distillery
to
advantage,
relates
to
the
brew-
ing
of
strong
worts,
and
to
the
proper
fermenting
of
them,
a
sort
of
knowledge
which
has
absolutely
become
a
science
in
the
hands
of
those
who
possess
it.
When
the
still
is
charged
with
goods
for
distilling,
and
luted,
then
make
the
fire
under
it,
which
should
be
of
coals,
if
they
can
be
obtained,
because
their
heat
is
most
durable,
and
wood
fires
are
subject
to
both
extremes,
of
too
much
and
too
little
heat,
which
are
prejudicial
and
hazardous.
Let
the
fire
be
pretty
moderate
at
first
;
then
increased
by
degrees,
and
now
and
then
stirred
up
with
the
poker;
and
by
laying
the
hand
upon
the
body
of
the
still,
as
the
fire
gains
strength
in
the
stove
or
furnace
under
the
still,
you
will
by
moderate
degrees
carry
it
up
to
the
still-head.
When
this
becomes
warm
or
hot,
a
damp
is
to
be
prepared
to
check
or
lessen
the
violence
of