We shall therefore divide this Treatise into three Parts; in the first, we shall explain the Method of distilling Spirits from various Substances; in the second, the manner of drawing simple Waters; and in the third, the best Methods of making cordial or compound Waters.
PART I.
Of the Distillation of Spirits.
By the Distillation of Spirits is to be understood the Art by which all inflammable Spirits, Brandies, Rums, Arracks, and the like, are procured from vegetable Substances, by the means of a previous Fermentation, and a subsequent Treatment of the fermented Liquor by the Alembic, or hot Still, with its proper Worm and Refrigeratory.
But as it is impossible to extract vinous Spirits from any vegetable Subject without Fermentation, and previous to this Brewing is often necessary, it will be requisite first to consider these Operations.
CHAP. I.
Of Brewing, in order to the Production of inflammable Spirits.
By Brewing, we mean the extracting a Tincture from some vegetable Substance, or dissolving it in hot Water, by which means it becomes proper for a vinous Fermentation.
A Solution, or fermentable Tincture of this kind, may be procured, with proper Management, from any vegetable Substance, but the more readily and totally it dissolves in the Fluid, the better it is fitted for Fermentation, and the larger its Produce of Spirits. All inspissated vegetable Juices therefore, as Sugar, Honey, Treacle, Manna, &c. are very proper for this Use, as they totally dissolve in Water, forming a clear and uniform Solution; but Malt, for its Cheapness, is generally preferred in England, though it but imperfectly dissolves in hot Water. The worst sort is commonly chosen for this Purpose; and the Tincture, without the Addition of Hops, or Trouble of boiling it, is directly cooled and fermented.
But in order to brew with Malt to the greatest Advantage, the three following Particulars should be carefully attended to: 1. the Subject should be well prepared; that is, it should be justly malted, and well ground: For if it be too little malted, it will prove hard and flinty; and consequently, only a small Part of it dissolve in the Water: And, on the other hand, if too much malted, a great Part of the finer Particles, or fermentable Matter, will be lost in the Operation. With regard to grinding, the Malt should be reduced to a kind of coarse Meal; for Experience has shewn, that by this means, the whole Substance of the Malt may, through the whole Process, continue mixed with the Tincture, and be distilled with it; whereby a larger Quantity of Spirit will be obtained, and also great Part of the Trouble, Time and Expence in Brewing saved. This Secret depends upon thoroughly mixing, or briskly agitating the Meal, first in cold Water, and then in hot; and repeating this Agitation after the Fermentation is finished: When the thick turbid Wash must be immediately committed to the Still. And thus the two Operations of Brewing and Fermenting may very commodiously be reduced to one, to the no small Profit and Advantage of the Distiller.
The second Particular to be attended to, is, that the Water be good, and properly applied. Rain Water is the best adapted to Brewing; for it not only extracts the Tincture of the Malt better than any other; but also abounds in fermentable Parts, whereby the Operation is quickened, and the Yield of the Spirit increased. The next to that of Rain, is the Water of Rivers and Lakes, particularly such as wash any large Tract of a fertile Country, or receive the Sullage of populous Towns. But whatever Water is used, it must stand in a hot State upon the prepared Malt, especially if a clear Tincture be desired; but the greatest Care must be taken to prevent the Malt from running into Lumps or Clods; and, indeed, the best Way to prevent this, is to put a small Quantity of cold Water to the Malt first, and mix them well together, after which the remaining Quantity of Water may be added in a State of boiling, without the least Danger of coagulating the Malt, or what the Distillers call, making a Pudding.
It has been found by Experience, that a certain Degree of Heat is necessary to extract the whole Virtue of the Malt: This Degree may, by the above Method, be determined to the greatest Exactness, as the Heat of boiling Water may at once be lessened to any assigned Degree of Warmth, by a proper Addition of cold Water; due Regard being had to the Season of the Year, and the Temperature of the Air. This Improvement, with that mentioned above, of reducing the two Operations of Brewing and Fermentation to one, will be attended with considerable Advantage.