The Art of Making Whiskey | Page 4

the purpose of examining my
operations, and sanctioned my discovery by a report, in which it was
acknowledged that I had discovered a new truth, and ordered the
insertion of my memoir in the collection of those of the Foreign
Associates. I attributed the principle of the spirituous fermentation to
the mucilaginous substance. This has been since demonstrated, by
attentively observing that it always begins with a motion of acid
fermentation, which is produced by the mucilaginous substance. The
European chymists have since reasoned upon fermentation; each of
them has produced a new system; none have been able to bring it to a
regular demonstration; and the learned Gay Lussac has said, that
fermentation is one of the most mysterious operations of chymistry. Be
that as it may, there are facts that are ascertained: let us endeavor to
investigate them, that we may derive from them all the information
which is necessary to us.
It is incontestable that spirits are produced by the saccharine substance.
Grains, however, supply it, although they are not sensibly sweet. This
has made me suspect that the fermentation is at first saccharine, which
produces the sweet substance that is necessary for the formation of
spirit. It is thus that, by a series of internal motions, the fermentation
causes the formation of the spirit to be preceded by a slight production
of acid; that it transforms the vinous liquor into vinegar, which the
same fermentation changes in time into an animal substance, destroyed
in its turn by the putrid fermentation. Such are the progressive changes
operated by this all-disorganizing phenomenon, and the unerring march
of nature to bring back all substances to their respective elements.
The necessary conditions for the formation of vinous fermentation,
are--
1st. The presence of the saccharine substance.
2dly. That of a vegeto-animal substance, commonly called ferment, and
soluble in water.

3dly. A certain quantity of water.
4thly. A temperature of 70° to 75°.
5thly. A sufficient mass.
When these are obtained, in a short time the liquor becomes turbid; it
bubbles, from the disengaging of the carbonic acid gaz, and the heat
increases considerably. After some days, these impetuous motions
subside; the fermentation ceases by degrees; the liquor clears up; then it
emits a vinous smell and taste. As soon as it ferments no more, it must
be distilled. However, some distillers have asserted that a greater
quantity of spirit is obtained when the liquor has acquired a certain
degree of acidity. Others are of opinion that it must be distilled as soon
as it is calm. I am of this opinion, because the acid can only be formed
at the expense of a little of the spirit, which is one of the principles of
the acetous acid. Besides, the longer the liquor remains in a mass, the
more spirit is wasted by evaporation.
CHAPTER IV.
OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO
FORM A GOOD VINOUS LIQUOR.
What are the proportions of the elements necessary to form a good
vinous liquor?
We owe the important knowledge of those proportions to the celebrated
and unfortunate Lavoisier, who has proved, by the most accurate
experiments, that there must be
100 parts of dry sweet substance, or sugar 400 parts of water 10 parts of
ferment, or liquid yeast, which is reduced --- to 8 7-10ths of dry matter.
510 parts in the whole, which produce 57 parts of dry alcohol; that is,
containing no more water than is necessary to its formation, and
consequently as strong as it can be. Let us dwell for a moment upon the
proportions just pointed out, and especially upon their result, which

exceeds any thing that has ever been obtained. Supposing the weight of
each of those parts to be one pound, we shall have
100 lbs. of dry sweet Substance, or sugar 400 do. of water 10 do. of
liquid ferment --- 510 pounds in the whole.
100lbs. of sugar is the quantity required to make 12-1/2 gallons of sirup,
composed of 8lbs. of sugar and 8lbs. of water per gallon, 12-1/2 galls.
400lbs. of water, at 8lbs. per gall. make 50 " The produce will be 57lbs.
of dry alcohol.
A vessel containing one ounce of water, filled up with this alcohol,
weighs only 16dwts. and 16grs. From this report, it appears that the
specific weight of the alcohol is, to the weight of the water, as 20 to 24;
that is, that water weighs 1/5 more than alcohol. If the 57lbs. thus
obtained were only water, it would only represent 7-1/8* gallons; but
being alcohol, it weighs 1/6* less, and consequently gives 7-1/8 gallons
more, the sixth of this quantity, (to wit:) 1-1/6* gallons, which, added
to 7-1/8*, make 8-7/24 gallons.
[TR: Poor quality made it difficult to verify the above numbers and so