1000000030

and to the degree of Ileat in tlle air, the liquor will

~e·

gin to f\Vell, and be' rareficd, Thm will arife an inleC·

tine mOlion, ancnded wilh a finall hilling and

e(f.!rv~f·

cence, Ihrowing \lp bubblcs lO lile furface, aRd diCchar·

ging vapours; ",hile Ihe groCs, viCeous, and thick pans,

being dril'tn up by lile Cennenling mOlion, and rendered

Jighler by linle bubbles of air adhering 10 Ihem, will riCe 10

Ihe10p, and Ihere form akind of Cofl fpungy crua, which

will cover Ihe liquor alJ om. The ferDlenling mOlion

llilJ conlinuing, IAis crufl \ViII, froAl lime 10 lime, be lifl·

ed up and cracked by vapours making lheireCcapelhrough

il; bOl lhofe fiffures will preCently

cloCe

again, lill, Ihe

fermenlalion gradually going off, and al

1.111

enlirely cea·

fing, Ihe crufl will fall in piem 10 lhe bonom of lhe

Jiquor, ,which will inCenfibly grow clear, Then llop lhe

cancclofe Wilh ils bung, and Cel il in a cooler place,

Maners lhal are CuCceplible of Ihe fpiriluous fermen·

talion are feldom fo perfeélly prepared for il by nalure

al Ihey req,'ire 10 be, If \Ve excepl lhe juices Ihal fiow

nalurally fro", cerlain Irees, &Ul oftener from incifions

made on purpofe in Ihem, alJ other fubflances require

fome prerious preparalion,

Boerhm'c di,;des lhe fubaances Ihat are St for Cpi.

rituous fermentation into five claffes. In the firfl he

places alJ the meally Ceeds, the legumens, and Ihe ker·

neis of almofl aJl fruils, The Cecond claCs includes Ihe

juices of aJl fruits Ihat do nOI lend 10 pUlrefaélion. In

Ihe lAird claCs f1and lhe juices of alJ lhe pans of plants

which tend rather 10 acidity Ihan 10 putrefaélion; and

conCequently thoCe which yield mueh volatile alkali are

10 be excluded, -The founh claCs comprehends the

juices or faps Ihal fponlaneouOy diflil from feveral mes

artd planls, or fiow from them when wounded, He

forms his fiflh and lafl claCs of the faponaeeous, faccha–

rine, and concrele or thick juicesof vegetabies, Refinous

or purely gummy maners are excluded, as nOl being fer·

menlable,

TheCe five c1affes may be reduced inlO two

one como

prehending all lhe juices, and another all the meally parts

of vegetabies Ihat are CuCceplible of fermentalion, The

juices \Vant nothing 10 fil Ihcm for fermentalion, bUllO

beexprefTed out of the fubflances containing Ihem, and

ro be diluled wilh a Cuflicienl quanlily of water, If

Ihey be very Ihick, the befl way is 10 add

much waler

al (hall render Ihe mixed liquor jufl capable of bearing

a ne\V·laid egg, Wilh refpea to farinaeeous CubOan·

ces, as they are almofl alJ either oily or mucilaginous,

they require a linle more management, The melhod of

brewing mah liquor! will furoi(h us with examples of

fuch managemenl, See BU':'tNG,

Befides Ihe preparations relaling chiefty to mart ,li·

quors, there are many olher Ibings 10 be obCerved re\,¡·

ling tO Cpintuou! fermentation in general, and 10 aJl mal·

ters fu Cceplible of thal fermentalion, For example; aJl

grains and fruils defigned for thal fermentalion mufl be

perCtélly ripe; for otherwife theywiJl nOI Cermeol with·

OUI diflieuhy, and wiJl produce liltle or no infiammable

fpiril, Such matters as are 100 auflere, 100 acrid, or

aOringenl, are for the Came reaCon unfi l for Cpiriluous

fcrmtntauoo

as weU as Ibofe which abound 100 much

oil.

In order 10 make the

f~rntentation

Cucceed perfeélly,

as to produce Ihe bcfl wIDe that Ihe fermented liquot

,capl,~le

,of,affo,rding, il is neceO'ary lO Itl il f1and quiel

Wl1hoUI nlrrtng

ti,

leH the crufl that forms on il! furo

face (hould be broken 10 liltle fragmenls, and mix wilh

Ihe liquor, This crufl is a kinu

cOYer, \Vhich hindm

Ihe Cpiriluous parls from exhaliog as fafl as Ihey are

formed, The free acceCs of Ihe air is anolher condilioo

nec~fTary

lO fermenlatioo: aod for Ihis renCon Ihe vefTel

Ihat conlains Ihe fermenli,ng liquor mult nOI be cloCe

ltopped; Ihe bung·hole is

on~y

to be covered with a li.

nen c1olh, 10 hinder dirt and inCe,qs from faJling inlO il,

Nor mufl the bung·hole be toO large, lefl loo much of

Ihe Cpirituous pans lhould cCcape and be lofl,

Laflly, a jufl degrce of warmlh is 'on"e of the eood,.

lions mofl necefTary

Cor

fermentalion: for iD ver,y cold

\Veather Ihere is no fermeolalion al aJl; and 100 muen

heal precipitales it in {ueh a manner thal the whole li.

quor becomes lurbid, and many fermenling aod fermento

ed panicles are dillipated.

If, notlvithOanding Ihe exaélefl obCerrance of every

panicular requifile 10 excite a CucceCsCul fermenlauon,

the liquor cannOl, witbout difliculty, be brought 10 ef.

ferveCce, which {carce ever happens bUllo mall.liquor,

il may be acceleraled by mixing therewith fome matrer

Ihal is very CuCceplible of fermenlalion, or aéluaJly fer.

menting, Such matters are calJed

firmen/!,

Thecrufl

Ihal forms 00 Ihe furface of fermeqling liquors is aroofl

ellicacious ferment, and on Ihal aecounl very much uCed,

fomclimes happens, Ihal there is oecafion 10 cbeck

Ihe fermentalion exciled in Ihe liquor, before it ceaCes of

itCelf, To efl'eél Ihis, fuch means mufl be uCed as are

direélly oppofilo 10 thoCe mentioned above for promoting

fermentation, The Came end is oblained by mixing with

Ihe liquor a quanlity of alkali, Cullicieol to abCorb Ihe

acid coolaincd therein : bUI Ihis method is Celdom made

uCe of, becauCe it fpoils Ihe liquor; which, afler

bein~

thus Irealed, is incapable of any Cpiriluous fermenlauoo,

bUI on Ihe contrary will certainly pUlrefy,

Spiriluous fermentalion may alfo be Ilopped by mixing

Wilh the liquor a greal quantity of Cóme mineral acid,

BUI Ihis likewiCe allers its nature; becaufe theCe acids,

being fixed, always relOain confounded Iherewilh, and

never Ceparate from it.

The bcfl method yel foood OUI for checking this fer·

mentalion, without injury 10 lhe fermeoting liquor, is tO

impregnale it \Vilh Ihe fumes

burning Culphur. TheCe

fumes are known 10 be acid, and it is Ihat quality in them

which CuCpends Ihe fermentalion, BUI al Ihe Came time

this acid is extremely volatile; fo Ihal il feparales Cpon.

uneouOy from the liquor, aCler Come time, and leaves il

iR a condition 10 conlinoe its fermentation,

For Ihis reaCoo, when a wine is deGred chal

(h~JI

bUI half fermenled, and (haJl partly retain Ihe Cweet laOe

it had in the f1ale of

1/II/jI,

(the ploper name for Ihe un·

fermenled juice of Ihe grape), it is pUt into calks in \Vhieh

fulphur

h~th

beeo previouOy burnt, and the vapour,

thereoC confi ned by

noppin~

the bung.hole, TheCe are

caJled.

1IIa/chd wino,

If the Came operanoo be pero

formed on m1lfl, irs ferruenlalion'wiJl be abColutely pre·

venled: il will relain all ils C¡echarine talle, and il then

QJkd