The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

by A. Cooper

With regard to the proper Quantity of Water, it must be observed, that if too little be used, a viscid clammy Mixture will be produced, little disposed to ferment, nor capable of extracting all the soluble Parts of the Malt. On the other hand, too much Water renders the Tincture thin and aqueous, and by that means increases the Trouble and Expence in all Parts of the Operation. A due Medium, therefore, should be chosen; and Experience has shewn, that a Wash about the Goodness of that designed by the London Brewers for Ten Shilling Beer, will best answer the Distiller’s Purpose. When a proper Quantity of Water is mixed with the Malt, the whole Mass must be well agitated, that all the soluble Parts of the Malt may often come in contact with the aqueous Fluid, which being well saturated after standing a proper time, must be drawn off, fresh Water poured on, and the Agitations repeated, till at last the whole Virtue, or saccharine Sweetness of the Malt is extracted, and only a fixed husky Matter remains, incapable of being dissolved by either hot or cold Water.

The third requisite Particular is, that some certain Additions be used, or Alterations made according to the Season of the Year, or the Intention of the Operator. The Season of the Year is very necessary to be considered. In the Summer, the Water applied to the Malt must be colder than in the Winter; and in hot sultry Weather, the Tincture must be suddenly cooled, otherwise it will turn eager; and, in order to check the too great Tendency it has to Fermentation, when the Air is hot, it will be necessary to add a proper Quantity of unmalted Meal, which being much less disposed to Fermentation than Malt, will greatly moderate its Impetuosity, and render the Operation suitable to the Production of Spirits, which, by a too violent Fermentation, would, in a great Measure, be dissipated and lost.

CHAP. II.
Of Fermentation.

The tincture, or, as the Distillers call it, the Wash, being prepared, as in the foregoing Chapter, it is next to be fermented; for, without this Operation, no vinous Spirit can be produced.

By Fermentation is meant that intestine Motion performed by the instrumental Efficacy of Water, whereby the Salt, Oil and Earth of a fermentable Subject, are separated, attenuated, transposed, and again collected, and recomposed in a particular Manner.

The Doctrine of Fermentation, is of the greatest Use, and should be well understood by every Distiller, as it is the very Basis of the Art; and, perhaps, if more attended to, a much purer Spirit, as well as a greater Quantity of it, might be procured from the same Materials than at present. We shall therefore lay down a concise Theory of Fermentation, before we proceed to deliver the Practice.

Every fermentable Subject is composed of Salt, Oil, and a subtile Earth; but these Particles are so small, that, when asunder, they are imperceptable to the Senses; and, therefore, when mixed with an aqueous Fluid, they leave it transparent; neither have fermentable Bodies any Taste, except that of Sweetness.

These Particles are each composed of Salt, Oil and Earth, intimately mixed in an actual Cohesion, Connexion, and Union; and, therefore, when any one of those Principles too much abounds in any Subject, so that an intimate Union is prevented, the whole Efficacy of the Fermentation is either stopped or impaired, or at least limited to one certain Species.

This equal Connexion of Salt, Oil and Earth into a single compound Particle, forms a Corpuscle soluble in Water; or, to speak more philosophically, this compound Corpuscle is, by means of its saline Particles, connected with the aqueous Corpuscles, and moved up and down with them. But where these Corpuscles are not thus connected with the Water, a Number of them join together, and form either a gross, or a loose, chaffy, and spungy Matter.

When these compound Particles are diluted with a small Quantity of an aqueous Fluid, they feel slippery, clammy, and unctuous to the Touch, and affect the Taste with a kind of ropy Sweetness. And when a proper Quantity of the Fluid is added, a Commotion is presently excited, and afterwards a subtile Separation.