The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1907-05-10
stirred. The temperature should not
be allowed to exceed 131 degrees

De diIoWeu 10 exceed 131 degrees
Fair. while the cooked material is
being added. The mash is again
cooled and allowed to stand for an
hour or two and the temperature low
cred to from 62 to &C degrees Fair,
when it is ready for the fermenting
process. This is accomplished by the
addition of yeast. Before this can be
done yeast must be prepared in the
proper quantity and in a suitable
manner.
Yeast Cultivation.-The process of
yeast culture in a small way is famil-
lar to all breadmakers. The process
Is practically the same in alcohol
manufacture, but, of course, on larg-
err scale. Much of the success in spir-
1t manufacture depends upon the,
yeast. The strength and purity of the
fermentation as we'll as the character
of the fermentation is thus influenced.
Brewers yeast can be obtained for
the purpose. but 1t is important that
the distiller be familiar with the pro-
cess OF home-making of yeast. It is
made from green malt. sweet mash
and mother yeast" The fresh green
malt is finely crushed and placed d.
rectly in the fermenting vat, about AZ
pounds of malt being used for each
70 gallons of vat capacity. Water at
about $50 deg. F. is added in the pro-
portion of about two-thirds of a quart
for each AZ pounds of malt, and the
mass is worked until it becomes a
thin liquid paste. Half again as much
water is then added at about 100 to
200 dogs. F., with constant stirring.
The mixture is then allowed to stand
for about an hour at temperature
approximating $50 dogs. F. At this
point the mass begins to sour through
the formation of Tactic acid. Should
the. souring be slow in starting It
may be hurried by the addition of
Tactic acid cultures, which are cheap
and bring about prompt and uni
form acid formation. When the mass
reaches degree of two per cent
acidity it is checked by raising the
temperature to about 1877 to 176 dogs.
F. After standing at this temperature
for half an hour the acid formation
will have been checked and the tenn
perature is again lowered as quickly
as possible to about 60 dogs. F. and
the mother yeast" is added. The
yeast developes rapidly and induces
Auh ShVA ACiLACulullOu AlLcI IL Has
properly developed the yeast required
for following mashes is removed and
the remainder is set with the sweet
mash resulting from the MASKING
process, and left standing for from
" to Sc hours at temperature of
about so dogs. F. The preparation
OF yeast by this method requires, US
ually, about two days, but by varying
the process the time may be short
ened to about twenty-four hours.
When the mash has stood the u
hours all the sugar should be in a
fermented state and the material is
ready for distillation.
Distillation.-Tfle fermented mash
contains alcohol accompanied by wa
ter and other refuse matter. The
separation of the alcohol from wa
ter is possible because of the differ
ence in the boiling point. Water. as
is known, boils and vaporizes at 212
dogs. F., while absolute alcohol boils
at about 173 dogs. F. Hence, when
the mass containing the two sub
stances is raised to temperature
above 173 dogs. and below PIP degs.,
the alcohol vaporizes leaving the wa
ter behind. The process is compare
lively simple one and with modern
stills the alcohol may be distilled off
practically pure. This modern ap-
paratus. however, is too expensive to
be used in the small plants. Just
what apparatus will be most COM
monty used remains to be seen, but
it is probable that cheap and efficient
stills will be constructed when the
condition of the industry demands
them. Distillation consists. briefly, of
vaporizing the liquid which Is of the
lower boiling point. and condensing
it in cooling coil and conducting
the condensed liquid to receiving
vessel. The accompanying cut shows
one Of the simplest and cheapest stills
in operation. 1t consists simply of
closed boiling drum A, conducting
retort B. cooling coil or worm c in
a cooling vessel d. The fermented
mash is introduced into the drum
A through the opening a. 1t is then
heated to the desired temperature by
the direct application of fire at e.
The evolved vapors enter the worm c.,
where they are condensed and flow
as liquid into the receiving vessel.
The boiling of the mash must be at
tended with care as to the amount
OF neat applied. AS was said, absO.
lutte alcohol boils at 173 degs., but
a mixture of alcohol and water boils
at higher point and each combina-
ton of the two liquids has certain
boiling or distillation point Obvious
ly the lower the alcohol content the
higher the boiling point. From care
fully conducted tests 1t has been de-
termined that 12-percent alcohol
mash hollis at 1856 dogs. F. When
enough spirit has been distilled of
to lower the content to 10 percent,
the boiling point rises to 1887 degs..