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124
THE
COMPLETE
PRACTICAL
DISTILLER,
AKRACK,
OR
SPIRITS
OP
RICE.
Rice
contains
no
sugar,
and
its
composition
appears
to
b^
essentially
farinaceous.
Carolina
rice
contains
from
83
to
85
per
cent,
of
its
weight
of
fecula,
or
starch.
To
produce
arrach
ftom
pure
rice,
it
would
be
necessary
to
malt
the
latter,
and,
for
this
purpose,
to
submit
it
to
all
the
operations
connected
with
malting;
that
is,
it
should
be
steeped,
malted,
dried,
and
ground
into
flour.
The
only
difi'erence
that
would
exist
between
this
process
and
that
of
malting
grain
would
be,
that
rice
requires
much
more
time
to
be
sufficiently
steeped
and
malted.
As
for
the
rest
of
the
operations,
they
are
exactly
the
same.
Rice,
being
thus
brought
to
the
state
of
ground
malt,
may
undergo
a
very
good
spirituous
fermentation,
whether
it
be
mashed
and
fermented
in
the
state
of
lob,
or
whether
its
farinaceous
principles
be
extracted
by
means
of
the
double-bottomed
tub.
The
distiller
might
adopt
either
of
those
two
methods,
according
as
he
wishes
to
distil
either
heavy
matter
or
such
as
is
exempt
from
sediment.
As
to
the
method
of
fermenting
rice
prepared
by
either
of
those
two
processes,
it
is
absolutely
the
same
as
in
the
fermentation
of
corn.
The
mashiug
requires
the
same
temperature
—
the
quan-
tity
of
water
made
use
of
has
the
same
influence
over
the
spirituous
produce
;
the
only
difi'erence
between
the
fer-
mentable
properties
of
rice
and
those
of
other
corn
is
in
the
impossibility
of
causing
it
to
ferment
by
solely
pre-
paring
it
by
mashing.
However,
it
might
be
sufficient