Conversations on Chemistry, V. 1-2 / In Which the Elements of that Science Are Familiarly Explained and Illustrated by Experiments

by Mrs. Marcet

The spirituous liquor called arack is in a similar manner distilled from the product of the vinous fermentation of rice.

EMILY.

But rice has no sweetness; does it contain any sugar?

MRS. B.

Like barley and most other seeds, it is insipid until it has undergone the saccharine fermentation; and this, you must recollect, is always a previous step to the vinous fermentation in those vegetables in which sugar is not already formed. Brandy may in the same manner be obtained from malt.

CAROLINE.

You mean from beer, I suppose; for the malt must have previously undergone the vinous fermentation.

MRS. B.

Beer is not precisely the product of the vinous fermentation of malt. For hops are a necessary ingredient for the formation of that liquor; whilst brandy is distilled from pure fermented malt. But brandy might, no doubt, be distilled from beer as well as from any other liquor that has undergone the vinous fermentation; for since the basis of brandy is alcohol, it may be obtained from any liquid that contains that spirituous substance.

EMILY.