97 / 230
MALT
WHISKY.
97
down
to
the
proper
fermenting
temperature
of
65^
or
70°
as
rapidly
as
possible.
Hence
they
are
pumped
immediately
from
the
mash-tun
into
the ^ytensive
wooden
troughs,
2
or
3
inches
deep,
ex-
posed
in
open
sheds
to
the
cool
air;
or
they
are
made
to
traverse
the
convolutions
of
a
pipe
immersed
in
cold
water.
The
wort
being
now
run
into
a
fermenting-tun,
yeast
is
introduced,
and
added
in
nearly
equal
successive
portions
during
the
three
days,
amounting
in
all
to
about
1
gallon
for
every
2
bushels
of
farinaceous
matter.
The
tempera-
ture
rises
in
three
or
four
days
to
its
maximum
of
80°
and
at
the
end
of
eight
or
twelve
days
the
fermentation
is
completed,
the
tuns
being
closed
up
during
the
last
half
of
the
period.
The
distillers
do
not
collect
the
yeast
from
their
fer-
menting-tuns,
but
allow
it
to
fall
down,
on
the
supposi-
tion
that
it
enhances
the
quantity
of
alcohol.
Quick
distillation
does
not
injure
the
flavour
of
spirits
—
this
de-
pending
almost
entirely
upon
the
mode
of
conducting
the
previous
fermentation.
In
distilling
off
the
spirit
from
the
fermented
wort
or
wash,
an
hydrometer
is
used
to
as-
certain
its
progressive
diminution
of
strength
;
and
when
it
acquires
a
certain
weakness
the
process
is
stopped,
by
opening
the
stopcock
of
the
pipe
which
issues
from
the
bottom
of
the
still,
and
the
spent-wash
is
removed.
There
is
generally
introduced
into
the
still
a
piece
of
soap,
whose
oily
principle,
spreading
on
the
surface
of the
boiling
liquor,
breaks
the
larger
bubbles,
and
of
course
checks
the
tendency
to
froth
up.
Indian
corn,
in
this
process,
can
be
used
instead
of
the
barley^
and
the
raw
oats
can
be
omitted.
9