The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1901-07-05
TUE KICIILAND DISTIELING COMPA.
NY'S PLANT
Wan Cost Not Loss Than $50 ,OOO--It VIII
Have Il Capacity OF Innumorable
Drunks and OF an Annual Output
Valued nt 100000.
Thc State, July 1. !

nc "olk VII VIC ulSGlllCfy "ulCiI VHc
Richland Distilling company is building
about onc.half mile below CRANKY on
the Congaree is being rapidly pushed,
and Contractor Fred Sitendorf is maxi
ing every effort to have the work COM
plctcd by September /, the date called
for by the contract.
The capacity Of the new plant will
be 600 bushels per day, larger than any
other distillcry in North or South Caro-
lima Indeed, this will rank among
the two or three largest distilleries in
the South.
When complete there will be six
buildings: The government bond ware |
house, 10 X 100 feet, with storage room
for 5000 barrels; tho main building,
four stories high, 30 X sc fect the fer
menting building; the dry house; boiler
room, and the barrel house.
The process to be employed in the
plant calls for the most improved ma
chincry, none of which has arrived yet.
Tho first six carloads arc looked for
next week.
liz pluIV WIlCu uUlSlCl 10 CHpCClSu
to cost $4,000 and it is thought the
business done will amount to $600,00
annually.
In additien to the employees Of the
Richland company, Of which Mr.. N. M.
Black is president, the government will
have three storekeepers and guager
to look after Uncle Sans portion Of the
'.corn juice" They will, of course,
have entire charge Of the government
warehouse. This building is most tho
roughly constructed. Over the heavy
two-inch hoorlng has been placed q
second flooring TO insure firm foothold
for the 5000 barrels which this build
ing will contain.
This building is nearly finished, and
two others, the main and fermentation
building are we'll under way.
Tho process to be used in this dis
tillery is known as "the improved Ken
lucky process" and the whiskcy thus
| made is guaranteed to be entirely free
from all chemicals.
This process is an extremely interest
ing one and rs explained by the con-
tractor, Mr.. Fred Sittendorf, is easily
understood when stripped Of it's tcchni-
calities.
TO begin at the beginning, the corn
is conveyed from the cars to the corn
bins by means of elevators. Thence it
is again carried by elevators to another
receptacle and cleaned. The corn Is
then taken to the crushing box and
from there to the meal bin. The meal
bin is under government control and
record is kept of every bushel of meal
in order to compare it later with the
amount of whiskey produced.
Still cooking is the next thing. And
just here is where the old methods are
improved on. In the new process tho
meal, instead Of being cooked in a ket-
tie exposed to the air, is cooked in o
closed vessel. This is done to aid the
setting free of the starch from the corn.
After being heated to 14S degrees for q
period Of three hours evaporation is al
lowed in order to get rid OF all impure
ties.
Tho malt is then added. AS is
known malt is barley artifcially gcrmi-
mated. The "diastes" of the barley is
given Off when the plant becomes damp.
AS soon as the malt is added 20 the
damp mixture great simmering i'm
mediately takes place and the "diastes"
readily enters into combination with
the meal.
The mash after the water has been
drawn off is then carried through cop
per lined pipes to hugo cypress kettles
where the yeast is added and the mix
ture allowed to stand for three days at
q temperature Of 85 degrees.
The beer Is then pumped into dis
tilling receptacle at the top of the build
ing.
1t is allowed to trickle slowly down
| through q cylinder over shelves fixed
to the sides. When nearly to the bot
tom the liquid meets the steam which
| Is being pumped up from tho bottom.
When the steam and beer come In con-
tact vapor is given off which rises to
| the top of tho cylinder and Is conveyed
| from there into what Is called "cool-
| er." AS the vapor enters the "coOler"
| 1t Is condensed and at last the real a.
| ticle is produced, this vapor condensed
Is whiskey.