Process of Making Brandy-mash and Composition for same.
Year: 1893

page_text: COMPLETE SPECIFICATION.
Process of Making Brandy-mash and Composition for same.
I, MOSES WOOL, of Fulton Building, corner of Fulton and Nassau Streets,
New York City, in the County of New York and State of New York, United
States of America, Manufacturer, 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 :-
The composition of matter which I use in the manufacture of the mash (from
which the liquor is distilled) comprises the following ingredients, used in sub-
stantially the proportions hereinafter set forth, to wit: dates, malt, raisins, and
grapes.
I proceed in the practice of my process as follows: I take raisins of commerce
and grind or macerate them in any suitable way, which together with a malt I place
in a suitable tub or vessel, together with about twenty-seven pounds of water, and
raise the temperature thereof to about 52° Reaumur. The amount of raisins and malt
used for one hundred pounds of mash are four and one-half (4) pounds of raisins and
the same quantity of malt. This is permitted to stand for about twenty-four hours and
cool at pleasure, after which ice is added for the purpose of lowering the temperature
more rapidly, which should be continued until the mass reaches a temperature of
about thirteen (13°) or fourteen (14°) degrees Reaumur; or the mass can be reduced
in temperature at this stage by other artificial means.
The next step in the process (although I do not limit myself to the order stated
therein) consists in grinding or macerating grapes, say two and three-quarter (24)
pounds to one hundred pounds of mash, and place them in a tub or other suitable
vessel; and at the same time one-quarter (+) pound of carbonate of ammonia in a
liquid condition is added thereto, which is used to accelerate the fermentation of the
mass. When the macerated grapes and carbonate of ammonia are thoroughly
commingled, I place them in a cooling device or tub in which the mass is allowed
to ferment; and in this condition the mass is permitted to stand about ten or twelve
hours until the fermentation is complete or has reached the point desired.
The malt, raisins and grapes, with the added carbonate of aminonia, prepared
substantially as above set forth, constitute what I term the yeast, or in other words
the active fermenting agent.
The next step in the process is to obtain the saccharine derivative which is to
yield the alcohol by the aid of the yeast or active ferment before described.
The saccharine fluid is derived, in my invention, from ordinary dates of commerce,
of which I use, for one hundred pounds of mash, about eighty-eight (88) pounds.
The dates are placed in a vessel, such as a steam jacketed cooking tub, and closed
except for the egress of vapor, and about forty-five (45) gallons of water is added.
The temperature of the mass is brought up to about 50° or 56° Reaumur, or until
it gets to a thick and pasty consistency, and while cooking it is stirred, preferably
by a mechanical mixer. When this result is secured the mass is allowed to cool,

page_text: which may be done by means of a pipe coil passing through or about the kettle
through which water is passed, and this cooling is continued for about two hours.
The dates are then cleaned in any convenient manner or may be passed through a
cleaning machine of known or convenient construction, which removes the pits and
other refuse matter, leaving the body thereof free for use.
The next operation is to run the dates, thus prepared, and the yeast, into a
receptacle where they are to ferment for the purpose of fermenting the saccharine
fluid. For this purpose I cause the yeast and dates to enter the fermenting tub
through one pipe or conductor, so that when they reach the fermenting tub they
are thoroughly commingled. When the fermentation has proceeded to the desired
point, the mash is complete, and the process of distillation can be proceeded with
in any of the ways known to the art.
The amount of ingredients, before set forth, will produce about six gallons of
proof brandy.
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 is:
1. The process of making a brandy mash which consists in preparing a suitable
fermenting base, and separately preparing a vinous ferment and supplying the latter
with an active fermenting agent, commingling the fermenting base and vinous
ferment together to form a yeast, and then mixing the yeast and a saccharine
derivative together, and fermenting the resulting mass, substantially as described.
2. A composition of matter for forming a brandy mash, comprising malt and
raisins and water as a fermenting base, a vinous ferment, carbonate of ammonia as
a fermenting agent, all of which forin a yeast or active ferment, and a saccharine
fluid derived from dates, combined in substantially the manner and proportions set
forth, substantially as described.
3. A composition of matter for forming a brandy mash, comprising a fermenting
base, a fermenting agent, a vinous ferment, and a saccharine fluid derived from
dates, combined in or about the manner set forth, substantially as described.
Dated this 8th day of May 1893.
FELL & WILDING,
Agents for the Applicant.