By distillation we draw from Wine an inflammable liquor, of a yellowish white colour, light, and of a penetrating, pleasant smell. This liquor is the truly spirituous part of the wine, and the product of fermentation. That which comes off in the first distillation is commonly loaded with much phlegm and some oily parts, from which it may be afterwards freed. In this state it goes by the name of Brandy; but when freed from these heterogeneous matters by repeated distillations, it becomes still clearer, lighter, more fragrant, and much more inflammable, and then is called Spirit of Wine, and Rectified Spirit of Wine, or an Ardent Spirit, if considerably purified. The properties which distinguish an Ardent Spirit from all other substances are its being inflammable; its burning and consuming entirely, without the least appearance of smoke or fuliginosity; its containing no particles reducible to a coal; and its being perfectly miscible with water. Ardent Spirits are lighter and more volatile than any of the principles of the mixts from which they were produced, and consequently more so than the phlegm, the acid, and the oil of which they themselves consist. This arises from a particular disposition of these principles, which are in a singular manner attenuated by fermentation, and thereby rendered more susceptible of expansion and rarefaction.
Ardent spirits are supposed to be the natural solvents of oils and oily matters. But it is very remarkable that they dissolve essential oils only, without touching the fat of animals, or the fat oils obtained from vegetables by expression; yet when these oils have once undergone the action of fire, they become soluble in spirit of wine, and even acquire a new degree of solubility every time they are distilled. It is not so with essential oils, which can never be rendered more soluble in ardent spirits than they are at first; and are so far from acquiring a new degree of solubility every time they are distilled, that on the contrary they even in some measure lose that property by repeated rectifications.
I have taken some pains to find out the causes of these singular effects, and the result of my inquiries is published among the Memoirs of the Academy of Sciences for the year 1745. I therein consider ardent spirits as consisting of an oil, or at least a phlogiston, mixed with a portion of water, in which it is rendered soluble by means of an acid. This being laid down, I shew that the inability of spirit of wine to dissolve some oils must be imputed to its aqueous part, in which oils are not naturally soluble without the intervention of a salt: and that the power which this spirit exerts in dissolving other oils with ease, such as essential oils, must in all probability be owing to this, that in these oils it meets with the necessary saline medium, that is, with an acid, which numberless experiments shew they actually contain.
On the other hand, I there prove, that the acid in essential oils is superabundant, and in some sort foreign to their nature, or that it is but slightly connected with them, and in part deserts them every time they are distilled; which renders them less soluble after every new rectification: whereas, on the contrary, the fat expressed oils in their natural state give not the least sign of acidity, but the action of fire upon them discovers an acid which was not perceivable before. Hence I conjecture, that these oils contain no more acid than is just necessary to constitute them oils; that this acid is intimately blended with their other component parts; that it is so sheathed and entangled by these parts as to be incapable of exerting any of its properties; and that on this account these oils in their natural state are not soluble in spirit of wine: but that the disposition of their parts being gradually changed by the fire, and their acid, being by that means set more and more at liberty, at length recovers its properties, and particularly that of rendering the oily parts soluble in an aqueous menstruum: and hence it follows, that the fat oils become so much the more soluble in spirit of wine the oftener they are exposed to the action of fire.
Spirit of wine doth not dissolve fixed alkalis; or at least it takes up but a very small quantity thereof; and hence ardent spirits may be freed from much of their phlegm by means of these salts thoroughly dried: for as they strongly imbibe moisture, and have even a greater affinity than ardent spirits with water, if a fixed alkali, well exsiccated, be mixed with spirit of wine that is not perfectly dephlegmated, the alkali immediately attracts its superfluous moisture, and is thereby resolved into a liquor, which, on account of its gravity, descends to the bottom of the vessel. The spirit of wine, which swims at top, is by this means as much dephlegmated, and as dry, as if it had been rectified by several distillations. As it takes up some alkaline particles in this operation, it is thereby qualified to dissolve oily matters with the greater facility. When rectified in this manner, it is called Alcoholized Spirit of Wine.
Yet spirit of wine, even when rectified to an alcohol, is not capable of dissolving all oily matters. Those named Gums will by no means enter into any sort of union therewith; but it readily dissolves most of those which are known by the appellation of Resins. When it has dissolved a certain proportion of resinous particles it acquires a greater consistence, and forms what is called a Spirit Varnish, or a Drying Varnish, because it soon dries. This Varnish is subject to be damaged by water. Many sorts thereof are prepared, differing from each other according to the different resins employed, or the proportions in which they are used. Most of these Varnishes are transparent and colourless.
Such bitumens or resins, as spirit of wine will not touch, are dissolved in oils by means of fire, and then form another kind of Varnish, which water does not hurt. These Varnishes are usually coloured, and require much longer time to dry than the Spirit Varnishes: they are called Oil Varnishes.
Spirit of wine hath a much greater affinity with water than with oily matters: and therefore if a solution of any oil or resin in spirit of wine be mixed with water, the liquor immediately grows turbid, and acquires a whitish milky colour, owing entirely to the oily parts being separated from the spirituous menstruum by the accession of water, and too finely divided to appear in their natural form. But if the liquor stand some time quiet, several of these particles unite together, and gradually acquire a bulk sufficient to render them very perceptible to the eye.
Acids have an affinity with spirit of wine, and may be combined with it. By this union they lose most of their acidity, and on that account are said to be Dulcified. But as these combinations of acids, especially of the vitriolic acid, with spirit of wine furnish some new productions of very singular properties, and as an examination thereof may throw much light on the nature of ardent spirits, it will not be amiss to take notice of them in this place, and consider each of them particularly.
One part of highly concentrated oil of vitriol being mixed with four parts of well dephlegmated spirit of wine, there arises immediately a considerable ebullition and effervescence, attended with great heat, and abundance of vapours, which smell pleasantly, but are hurtful to the lungs. At the same time is heard a hissing like that produced by a piece of red-hot iron plunged into water. Indeed it is proper to mix the liquors very gradually; for otherwise the vessels in which the operation is performed will be in great danger of breaking.