Improvements in the Manufacture of Yeast and the Distillation of Spirits.
Year: 1893

page_text: Date of Application, 30th June, 1893
Complete Specification Left, 30th Mar., 1891-Accepted, 9th June, 1894
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Yeast and the Distillation
of Spirits.
I, LOUIS LEDERER of No. 62 Colvestone Crescent, Dalston, in the County of
Middlesex, Engineer, do hereby declare the nature of this invention to be as
follows:-
My invention refers to improvements in the manufacture of yeast and the
distillation of spirits, such as whiskey, without the necessity of leaving the latter
in casks for a long period of time, as I am enabled by my invention to obtain such
spirits, so to say, direct, and free of all fusel and ether oils, and other impurities,
whilst I can also produce at discretion either whiskey, or double and triple rectified
spirit direct from the stills at one operation, that is to say without its being
necessary to re-distil and then rectify the same. The invention further relates to
a cheaper and more economical method of production of yeast and spirits enabling
cheaper materials and labour to be used, while at the same time a much higher
yield and improved quality of spirits and yeast is obtained than has been heretofore
practicable.
According to my invention I proceed as follows:-
The malt which 1 employ is obtained from barley, grown to a certain extent,
without kiln-drying, whereby the maximum amount of diastasic power of such malt
is secured. This malt I will hereinafter term "green malt."
From 36 to 40 hours before the mashing begins, I take 10 per cent. of the quantity
of grain calculated to be worked, this 10 per cent. consisting of one half (by weight)
of coarsely crushed rye, and the other half green malt; the latter having been
previously crushed by suitable machinery, and after being so crushed, placed in a
vessel to be mashed into what I call "malt-milk"; the rye being then added, in
order to get a thick concentration, and during the mashing of both (the rye and
the green malt) steam is introduced to bring the temperature to 62 centigrade.
The mixture is then left covered for 30 minutes at this temperature, after which it
is well mixed and brought to a temperature of 65° C., then allowed to rest for
another 30 minutes, after which it is cooled to 48° C. and left for acidification
for from 20 to 24 hours, and then cooled. Fresh distillery yeast, or yeast-mash
preserved for this purpose from the previous day, is then added in the proportion
of about 3 to 4 per cent. of the grain mashed. Fermentation is started at a tem-
perature regulated according to the season, that is, warmer in cold weather, colder in
hot water; for example, I generally prefer to start fermentation in cold weather at
from 23° to 24° C., but in warm weather at from 20° to 21° C.
In order to obtain a clear mash, I make use of the process described in the
Specification of my Patent dated 31 July 1889 No. 12187, by the use of hops,
which form a good antiseptic against bacteria.
The above work is performed by a machine whereby the whole of the operations
involved, namely first mashing, cooling, acidification, second cooling, and fermenta-
tion, may be carried out in the same vessel, where the grain is first placed, so as
to avoid the entrance therein of bad ferments and bacteria during removal from
one vessel to another, as hitherto.
A machine suitable for this purpose is arranged as follows: I employ a coil of
pipes in connection with a rod both of which can be raised or lowered into a yeast
vessel below, preferably placed on a trolly and running on rails; the rod is carried
by a fixed overhead beam and fitted with suitable mechanical devices for raising and

page_text: lowering it vertically into the vessel, and the lower end of the rod is provided with
stirrers, and has means whereby it may be rotated when lowered, and at the same
time carries the coil, which is not rotated with the rod, but surrounds same, while
flexible tubes are connected to form a supply and exit for cooling fluid, so that the
mixing takes place when required, either for mashing or cooling, as the vessels are
brought into position below the apparatus. In this manner I obtain a much clearer
material, and therefore a better result in quality and especially in quantity of yeast
and spirits produced.
It is calculated that fermentation takes place within ten to twelve hours, and may
be observed by noticing the rise of temperature. As soon as the temperature
arrives at 34° or 35° C., the yeast is finished and ready for use. The mashings
must be ready at this time, and if a part of this yeast is taken away to be used for
the next work, it must be taken as soon as the fermentation is finished, and before
mixing with the mashed grain ready to be run into the fermenting vessels; and
this yeast must be cooled at once in order to stop further fermentation, and to retain
its strength for the next work, when it is mixed in the yeast as soon as the prepara-
tion is cooled to its proper temperature.
I would here observe that it is of the utmost importance the before mentioned
preparations should be made in a special and separate room, where no other
operations are carried on, and that such room should always be kept well warmed
by hot-water-pipes or other suitable means, the greatest possible cleanliness being
observed, so that there may be no smell of acetic acid or any other impurity.
"
I will now proceed to describe the mashing part of the process. By my method
I do away with the necessity of draining the wort. 1 mash any grain which is
previously well ground on rollers in the following manner: If "maize is used, I
prepare the "maize" at least two hours before the mashing begins, in a suitable
machine, consisting of a vertical or horizontal boiler-shaped vessel, with a good
stirring rack, and steam inlets in at least six different places all round the machine.
I allow from half-gallon to three quarters of a gallon of water to each lb. of maize
to be mashed, I put the water in first, either hot or cold, as may be convenient,
and I bring such water to a temperature of 65° C., mix all the maize in it, and
keep on mixing for at least 10 minutes. I then let it stand for 10 or 20 minutes,
then I commence to stir it, admit the steam and keep it boiling for one hour, the
vessel being so arranged that the steam escapes by a pipe, which steam can then be
made use of for other purposes.
After boiling, I shut off the steam and allow the contents of the vessel to stand for
another half hour, then I mix well, and by subjecting them to a pressure from above
of from 1 to 3 atmospheres, I drive the maize into the mash tuns where the other
grain and green malt is ready (having been previously mashed), all in cold water,
and the whole mass is heated by the addition of the maize.
I arrange my mash-tun with coils, through which I pass cold water; and if a
larger quantity of maize is used, and the mass becomes too hot, it may be cooled
while the maize is running in, so as to avoid scalding the malt. If, on the contrary,
after the maize is added, the temperature is below 65° C., then I heat it up to that
temperature by a steam coil, which is fitted for that purpose in the mash tun. By
this means the temperature can be exactly regulated, say to 65° C., which is the
temperature I prefer to employ for saccharification.
The mass having been well mixed, is allowed to stand, from 15 to 30 minutes,
for saccharification, and the mash is finished. I then commence to cool it
immediately, and as soon as the temperature has descended to 35° C., I add the
prepared yeast to it, cool the whole to a temperature of 28° to 30° C., and then let
it run into the fermenting vats.
1 calculate for mashing to use about 50 gallons of water for each 112 lbs. of
grain, and fill the fermenting vats till they contain from 75 to 85 gallons of liquid;
the deficiency is made up by adding water alone, cold or hot, and sulphuric acid
previously diluted with six times its bulk of cold water, or with clarified spent
wash from previous distillations, so that there is in the wort from 2 to 2% of

page_text: | acidity, which can readily be ascertained by using normal lye prepared for that
purpose.
After the fermenting vats have been filled to the proper height, leaving always
about 10% free to admit of the yeast foam rising, and the vats being brought
to a temperature of 24 to 25° C. by adding cold and hot water and spent wash,
proper dips are taken for the Excise authorities, and the operation is finished.
According to the temperature and season of the year, (in warm weather sooner,
in cold weather later) the yeast foam rises to the surface within 12 to 15 hours,
and so soon as the yeast is matured, the foam begins to drop, and the gravity is
fermented down to its original gravity. Then the yeast is ready for skimming;
if small fermenting vessels are used, this can be performed by hand, but if large
vessels are employed, it is skimmed by mechanical parachutes. The skimmed
yeast is immediately brought in contact with a stream of cold water, and passed
through a mechanical sieving apparatus and the liquid yeast runs into large
wood tanks kept for that purpose, where, as soon as those vessels are filled, and
well stirred up and mixed, they are left for the contents to settle, and after from
one to two hours the thick yeast drops to the bottom, the water is drawn off,
and run into a reservoir specially kept for the purpose, as it contains a good
quantity of spirit, such water being always distilled directly after all the wort
has been distilled. A second water is then added to the yeast, and well inter-
mixed therewith, and after another two or three hours the yeast is ready for
pressing and packing in the usual way. After all the yeast is skimmed from the
fermenting vats, which generally takes from eight to twelve hours, the fermentation
is mostly finished; the wort is then distilled producing either whiskey or double
and triple rectified alcohol.
If it be desired to distil whiskey, only the wort is placed in the still, which is so
arranged that all æthers and impure spirits run out separately, and the fusel oil also
separately, and the clear whisky in the spirit receiver.
If it be desired to make double rectified spirit, which contains a part of the grain
flavour, I pass it direct from the wort still through the first rectifying still.
If triple rectified alcohol, without any flavour, be required, 1 pass it direct
from the second through the third still, and by this means I obtain triple rectified
alcohol of 65 to 70% over proof in one operation, which passes directly into
reservoirs kept specially for this purpose.
After distillation of the wort, the "faints" and æthers are redistilled with the
yeast waters, all the good spirit drawn therefrom, and the remainder, which is
perfectly clear and from 60 to 65% over proof, can be sold for methylating, by.
which means no spirit is lost.
For the purposes of my invention, I may make use of any grain which can be
bought to advantage. I generally prefer to use a larger quantity of maize, as it
is much cheaper than others, and gives very good results.
By my mode of working with " green malt," which has much stronger converting
power than dry malt, I obtain a complete transformation from starch to sugar in
from 15 to 30 minutes, whereas by working with dry malt it takes from one to two
hours, according to the quality of the malt..
I prefer to use from 30 to 40% of maize, from 15 to 20% in weight of barley
transferred to green malt, and the rest can be made up, according to the discretion
of the distiller, of rye, barley, wheat, oats, buckwheat, beans, or peas, more or less
from one or the other.
By my invention as above described I utilize every particle of spirit obtainable
from the grain, and as the operations are quickly performed. I am enabled to
make at least two operations per week with one and the same plant, the result
of which is, that by the use of this invention, only half the working expenses
and only half the size of plant will be required to obtain the same output as
hitherto. I am able to mash in two hours; to mash, ferment, aud distil,
in 60 hours, and commence a second operation immediately afterwards. The
residue can be disposed of to much greater advantage. than heretofore, as all

page_text: nourishing properties are retained therein; it may either be sold in a liquid state,
or dried by mechanical means, after which it will keep for any length of time, and
can be transported any distance.
Dated this 30th day of June 1893
BREWER & SON,
London and Leeds, Agents for Applicant.
'
Improvements in the Manufacture of Yeast and the Distillation
of Spirits.
I, LOUIS LEDERER, of No. 62 Colvestone Crescent, Dalston, in the County of
Middlesex, Engineer, do hereby declare the nature of this invention and in what
manner the same is to be performed to be particularly described and ascertained
in and by the following statement:―
My invention refers to improvements in the manufacture of yeast and the
distillation of spirits, such as whiskey, without the necessity of leaving the latter
in casks for a long period of time, as I am enabled, by my invention to obtain such
spirits, so to say, direct, and free of all fusel and ether oils, and other impurities,
whilst I can also produce at discretion either whiskey, or double and triple rectified
spirit direct from the stills at one operation, that is to say, without its being
necessary to re-distill and then rectify the same. The invention further relates to
a cheaper and more economical method of production of yeast and spirits enabling
cheaper materials and labour to be used, while at the same time a much higher
yield and improved quality of spirits and yeast is obtained than has been heretofore
practicable.
According to my invention I proceed as follows:-
The malt which I employ is obtained from barley, grown to a certain extent,
without kiln-drying, whereby the maximum amount of diastasic power of such malt
is secured. This malt I will hereinafter term
green malt."
From 36 to 40 hours before the mashing begins, I take 10 per cent. of the
quantity of grain calculated to be worked, this 10 per cent. consisting of one half
(by weight) of coarsely crushed rye, and the other half green malt; the latter
having been previously crushed by suitable machinery, and after being so crushed
placed in a vessel to be mashed into what I call "malt-milk"; the rye being then
added, in order to get a thick concentration, and during the mashing of both (the
rye and the green malt) steam is introduced to bring the temperature to
620 centigrade. The mixture is then left covered for 30 minutes at this tem-
perature, after which it is well mixed and brought to a temperature of 65° C., then
allowed to rest for another 30 minutes, after which it is cooled to 48° C., and left
for acidification for from 20 to 24 hours, and then cooled. Fresh distillery yeast,
or yeast-mash preserved for this purpose from the previous day, is then added in
the proportion of about 3 to 4 per cent. of the grain mashed. Fermentation is
started at a temperature regulated according to the season that is, warmer in cold
weather, colder in hot weather; for example, I generally prefer to start
fermentation in cold weather at from 23° to 24° C., but in warm weather at from
20° to 21° C.
In order to obtain a clear mash, I make use of the process described in the
Specification of my Patent dated 31 July 1889 No. 12187 by the use of hops,
which form a good antiseptic against bacteria.
The above work is performed by a machine whereby the whole of the operations
involved namely first mashing, cooling, acidification, second cooling, and fermenta-
tion, may be carried out in the same vessel, where the grain is first placed, so as to
avoid the entrance therein of bad ferments and bacteria during removal from one
vessel to another, as hitherto.

page_text: An example of a machine suitable for this purpose is illustrated in the
accompanying diagram and is arranged as follows:-I employ a coil of pipes A in
connection with a rod B, both of which can be raised or lowered into a yeast
vessel C below, preferably placed on a trolly D and running on rails D'; the
rod B consists of an upper and lower part connected together say by a suitable
union or joint B2, so that the lower half is free to revolve whilst the upper part
may remain stationary. The rod is carried by a fixed overhead beam E and fitted
with suitable mechanical devices El for raising and lowering it vertically into the
vessel and the lower end of the rod B is provided with stirrers B' and has means
whereby it may be rotated, say by the pulley B³ when lowered, and at the same
time carries the coil A which is not rotated with the rod B but surrounds same,
while flexible tubes A¹ are connected to form a supply and exit for cooling fluid,
so that the mixing takes place when required, either for mashing or cooling, as the
vessels are brought into position, below the apparatus. In this manner I obtain a
much clearer material, and therefore a better result in quality and especially in
quantity of yeast and spirits produced.
It is calculated that fermentation takes place within ten to twelve hours, and
may be observed by noticing the rise of temperature. As soon as the temperature
arrives at 34° or 35° C., the yeast is finished and ready for use.
The mashings
must be ready at this time, and if a part of this yeast is taken away to be used for
the next work, it must be taken as soon as the fermentation is finished, and before
mixing with the mashed grain ready to be run into the fermenting vessels; and
this yeast must be cooled at once in order to stop further fermentation, and to
retain its strength for the next work, when it is mixed in the yeast as soon as the
preparation is cooled to its proper temperature.
I would here observe that it is of the utmost importance the before-mentioned
preparation should be made in a special and separate room, where no other
operations are carried on, and that such room should always be kept well warmed
by hot water pipes or other suitable means, the greatest possible cleanliness being
observed, so that there may be no smell of acetic acid or any other impurity.
I will now proceed to describe the mashing part of the process. By my method
I do away with the necessity of draining the wort. I mash any grain which is
previously well ground on rollers in the following manner: If "maize is used I
prepare the "maize" at least two hours before the mashing begins, in a suitable
machine, consisting of a vertical or horizontal boiler-shaped vessel, with a good
stirring rack and steam inlets in at least six different places all round the machine.
I allow from half-gallon to three quarters of a gallon of water to each lb. of maize
to be mashed, I put the water in first, either hot or cold, as may be convenient,
and I bring such water to a temperature of 65° C., mix all the maize in it, and
keep on mixing for at least 10 minutes. I then let it stand for 10 or 20 minutes,
then I commence to stir it, admit the steam and keep it boiling for one hour, the
vessel being so arranged that the steam escapes by a pipe, which steam can then be
made use of for other purposes.
After boiling, I shut off the steam and allow the contents of the vessel to stand
for another half hour, then I mix well, and by subjecting them to a pressure from
above of from 1 to 3 atmospheres, I drive the maize into the mash tuns where the
other grain and green malt is ready (having been previously mashed), all in cold
water, and the whole mass is heated by the addition of the maize.
I arrange my mash-tun with coils, through which I pass cold water; and if a
larger quantity of maize is used, and the mass becomes too hot, it may be cooled
while the maize is running in, so as to avoid scalding the malt. If, on the
contrary, after the maize is added, the temperature is below 65° C., then I heat it
up to that temperature by a steam coil, which is fitted for that purpose in the
mash tun. By this means the temperature can be exactly regulated, say to 65° C.,
which is the temperature I prefer to employ for saccharification.
The mass having been well mixed, is allowed to stand from 15 to 30 minutes,
for saccharification; and the mash is finished. I then commence to cool it

page_text: immediately, and as soon as the temperature has descended to 35° C., I add the
prepared yeast to it, cool the whole to a temperature of 28° to 30° C., and then let
it run into the fermenting vats.
I calculate for mashing to use about 50 gallons of water for each 112 lbs. of
grain, and fill the fermenting vats till they contain from 75 to 85 gallons of liquid;
the deficiency is made up by adding water alone, cold or hot, and sulphuric acid
previously diluted with six times its bulk of cold water, or with clarified spent wash
from previous distillations, so that there is in the wort from 2 to 2% of acidity,
which can readily be ascertained by using normal lye prepared for that purpose.
After the fermenting vats have been filled to the proper height, leaving always
about 10% free to admit of the yeast foam rising, and the vats being brought to
a temperature of 24 to 25° C., by adding cold and hot water and spent wash,
proper dips are taken for the Excise authorities, and the operation is finished.
According to the temperature and season of the year, (in warm weather sooner,
in cold weather later,) the yeast foam rises to the surfare within 12 to 15 hours,
and so soon as the yeast is matured, the foam begins to drop, and the gravity is
fermented down to its original gravity. Then the yeast is ready for skimming;
if small fermenting vessels are used, this can be performed by hand, but if large
vessels are employed, it is skimmed by mechanical parachutes. The skimmed yeast
is immediately brought in contact with a stream of cold water, and passed through
a mechanical sieving apparatus and the liquid yeast runs into large wood tanks
kept for that purpose, where, as soon as those vessels are filled, and well stirred up
and mixed, they are left for the contents to settle, and after from one to two hours
the thick yeast drops to the bottom, the water is drawn off, and run into a reservoir
specially kept for the purpose, as it contains a good quantity of spirit, such water
being always distilled directly after all the wort has been distilled. A second
water is then added to the yeast and well intermixed therewith, and after another
two to three hours the yeast is ready for pressing and packing in the usual way.
After all the yeast is skimmed from the fermenting vats, which generally takes
from eight to twelve hours, the fermentation is mostly finished; the wort is then
distilled in the ordinary way producing either whiskey or double and triple
rectified alcohol..
After distillation of the wort, the "faints" and aethers are re-distilled in the
ordinary way with the yeast waters, all the good spirit drawn therefrom, and the
remainder, which is perfectly clear and from 60 to 65% over proof, can be sold
for methylating, by which means no spirit is lost.
For the purposes of my invention I may make use of any grain which can be
bought to advantage. I generally prefer to use a larger quantity of maize, as it is
much cheaper than others and gives very good results.
By my mode of working with "green malt" which has much stronger converting
power than dry malt, I obtain a complete transformation from starch to sugar in
from 15 to 30 minutes, whereas by working with dry malt it takes from one to two
hours, according to the quality of the malt.
10
I prefer to use from 30 to 40% of maize, from 15 to 20% in weight of barley
transferred to green malt, and the rest can be made up, according to the discretion
of the distiller, of rye, barley, wheat, oats, buckwheat, beans, or peas, more or less
from one or the other.
By my invention as above described, I utilize every particle of spirit obtainable
from the grain, and as the operations are quickly performed, I am enabled to make
at least two operations per week with one and the same plant the result of which
is, that by the use of this invention, only half the working expenses and only half
the size of plant will be required to obtain the same output as hitherto. I am able
to mash in two hours; to mash, ferment, and distil, in 60 hours, and commence a
second operation immediately afterwards. The residue can be disposed of to much
greater advantage than heretofore, as all nourishing properties are retained therein;
it may either be sold in a liquid state, or dried by mechanical means, after which
it will keep for any length of time, and can be transported any distance.

page_text: Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim as my improvements in the manufacture of yeast and the distillation of spirits
is as follows:-
1. The fermenting medium composed of " green malt" and rye for fermenting
the worts employed and acting substantially as and for the purposes herein before
described.
2. The machine whereby the operations involved namely mashing, cooling,.
acidifying and fermenting may be carried out in the same vessel whereby clearer
material, and better results in quality and quantity of the produced yeast and
spirits are obtained all constructed and acting substantially as and for the purposes
hereinbefore described.
3. The employment of the "green malt" to replace the dry malt commonly used,.
and the employment of the thick mash instead of the drained worts, the cooling of
the whole directly after saccharification, and running it into the fermenting vats
directly, together with the fermented composition (used to replace the yeast).
whereby improved quality and increased quantity of yeast and spirit is obtained all
substantially as and for the purposes herein before described.
4. The employment of the thick mash, as it is after fermentation is over, for the
distilling substantially as and for the purposes hereinbefore described.
5. The general process or method composing my improvements in the manu-
facture of yeast and the distillation of spirits, together with the machinery
employed therein, all substantially as described together with any mere modification.
thereof.
Dated this 30th day of March 1894.
BREWER & SON,
London and Leeds, Agents for the Applicant.