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96
THE
COMPLETE
TRACTICAL
DISTILLER.
OF
MALT
WHISKY.
In
this
country
the
term
distillation
is
often
applied
to
the
whole
process of
converting
malt
or
other saccharine
matter
into
spirits
or
alcohol.
In
making
malt
whisky,
1
part of
bruised
malt,
with
from
4
to
9
parts
of
barley-
meal,
and
a
proportion
of
seeds
of
oats
corresponding
to
that
of
the
raw
grain,
are
infused
in
a
mash
-tun
of
cast-
iron,
with
from
12
to
13
gallons
of
water,
at
150°
Fahr.,
for
every
bushel
of
the
mixed
farinaceous
matter.
The
agitation
then
given
by
manual
labour
or
machinery,
to
break
down
and
equally
to
diffuse
the
lumps
of
meal,
constitutes
the
process
of
mashing.
This
operation
con-
tinues
two
hours
or
upward,
according
to
the
proportion
of
unmalted
barley
;
during
which
the
temperature
is
kept
up
by
the
affusion
of
7
or
8
additional
gallons
of
water
a
few
degrees
under
the
boiling
temperature.
The
infusion,
termed
wort,
having
become
progressively
sweeter,
is
allowed
to
settle
for
two
hours,
and
is
run
off
from
the
top
to
the
amount
of
one-third
of
the
bulk
of
the
water
employed.
About
8
gallons
more
of
water,
a
little
under
200°
Fahr.,
are
now
admitted
to
the
residuum,
infused
for
nearly
half
an
hour,
with
agitation,
and
then
left
to
sub-
side
for
nearly
an
hour
and
a
half,
when
it
is
drawn
off.
Sometimes
a
third
affusion
of
boiling
water,
equal
to
the
first
quantity,
is
made,
and
this
infusion
is
generally
re-
served
to
be.
poured
on
the
new
farinae
;
or
it
is
concen-
trated
by
boiling,
and
added
to
the
former
liquors.
To
prevent
acetification,
it
is
necessary
to
cool
the
worts