The Art of Making Whiskey | Page 5

noted with an asterisk]
But 1 gallon of dry alcohol, extended in 2 gallons of water, gives 3
gallons of liquor at 19°, which is called Holland, or first proof; a
produce surpassing all what has been hitherto known to the distillers. I
will prove it by an example: 1 gallon of molasses yields only 1 gallon
of rum, at 19°, to the rum distiller; still, molasses is a true sirup,
composed of 8lbs. of sugar, or sweet matter, more fermentable than
sugar. 12-1/2 gallons of molasses, representing 100lbs. of dry sweet
matter yield consequently 12-1/2 galls. of rum, Holland proof, which is
only half the produce obtained by Lavoisier; an immense difference
capable of exciting the emulation of all distillers, as it proves the
imperfection of the art.
What are the causes of such a dissimilarity of product? We must seek
for them.

1st. In the difference of the strength of the vinous liquor. Lavoisier
employed only 4 parts of water to 1 part of dry sugar. The rum distiller
usually puts 10 gallons of molasses to 90 gallons of water, or the
residue of the preceding distillations.
10 galls. molasses contain 80 lbs. of sweet matter.
90 gallons of water weigh 720lbs.; therefore the proportion is, one part
of sweet matter to 9 parts of water--whilst that indicated by Lavoisier is
only 4 parts of water to 1 part of sugar.[A]
It is obvious how much richer this last must be, and that the
fermentation thus produced has an energy far superior to the other.
Thence results a rapid production of spirit, operated in a short time;
whilst that of the rum distiller languishes more or less, and a slow
fermentation wastes part of the spirit which it produces, even as it is
forming.
2dly. Bodies evaporate in proportion to the extent of their surface. One
hogshead of 100 gallons, should contain, according to Lavoisier's
composition, the elements of 50 gallons of spirit, at 19°; whilst that of
the rum distiller contains only 12. Now, as every fermentable liquor
requires open vessels, the hogshead of the rum distiller loses as much
spirit as that of Lavoisier: hence it is plain how far the above proportion
operates to the disadvantage of the fermer.
3dly. Another source of loss arises in the distilling vessels themselves.
Nothing is more imperfect than the stills of a whiskey distillery.
Lavoisier's were so perfect, that he made the analysis and the synthesis
in the most delicate operations [B]. The vessels of the whiskey distillers,
far from being hermetically closed, allow the spirit to evaporate
through every joint. And this is not all: corroded by the acetous acid,
they are full of small holes, particularly in the cap, where all the vapors
collect themselves, as in a reservoir. It is easy to conceive with what
rapidity they escape, which occasions a considerable waste of liquor. In
proof of the truth of this observation, we may refer to the smell of
whiskey, so strongly perceivable on the roads leading to a distillery,
and preceeding from no other cause than that liquor wasting out of bad

vessels, to the great loss of the distiller.
4thly. A fourth cause of loss arises from the worm of the still. However
careful in keeping the surrounding water cool, there is always one
portion of vapor not condensed. This is made more sensible in the
winter, when the cold of the atmosphere makes every vapor visible;
upon examination, it will be seen that the running stream of liquor is
surrounded with it. In my description of my apparatus, I give the means
of obviating that evil.
To these several causes, may we not add another? May not the
production of spirit be in a ratio to the richness of the fermenting liquor?
It is certain, that in every spirituous fermentation there is a portion of
the sweet matter which remains undecomposed and in its original state.
Lavoisier found that it was 4.940; that is, nearly 5 parts in 100. It may
possibly be the same in a weaker liquor; which would increase the loss,
in the inverse ratio of the density of the liquor. Such are the causes to
which I attribute the great superiority of Lavoisier's products; and from
those observations I thought I could establish the fabrication of
whiskey upon new principles.
CHAPTER V.
A COMPARISON OF THE PROCESSES OF THE BREWER WITH
THOSE OF THE WHISKEY DISTILLER.
From the experiments of one of the most learned chymists of Europe, it
has been demonstrated, that the proportions the most advantageous to
the formation of a good vinous liquor, are, one part of dry sweet
substance to four parts of water; that is, that the sugar must form one
fifth of the whole. We have, moreover, seen that 100lbs. of dry sweet