State Agricultural Society. 517 



almost free from the odor of marc brandy. I conceived the hope that 

 on repeating the rectification I might obtain a spirit absolutely free 

 from this bad taste ; but I tried in vain through three other operations. 

 My alcohol had not the most agreeable flavor, and I think it altogether 

 impossible to free it from a principle so tenacious." 



From the foregoing quotation it is probable that the marc was fer- 

 mented in a pit, and to some extent had putrified before being distilled. 

 It is not surprising, therefore, that M. Aubergier failed to remove this 

 insupportable taste. Had the marc been fermented in six days instead 

 of six weeks, and distilled in a proper still by steam, instead of the 

 direct action of fire, a fine flavored brandy would have been produced. 

 I distilled some grape skins this season, part of which had heated, hav- 

 ing had the wine pressed from them several days before I received them. 

 They yielded a spirit which on the first distillation showed no milkiness 

 on the addition of water; but owing to the large amount of acetic acid, 

 a proportionate quantity of acetic ether was produced. To manufacture 

 good brandy from marc it is necessary, first, to remove the skins (marc) 

 as soon as pressed to a suitable fermenting tub, then cover with warm 

 water, and a false head or cover to keep the skins under the piquette. 

 After a few days, if the piquette is not attenuating as rapidly on the 

 bottom of the tub as on the top, it should be drawn off the bottom and 

 put on top. This will stimulate the fermentation. The skins should 

 never be allowed to float on top of the piquette, or the acetic or putres- 

 cent fermentation will commence immediately. Acetic acid is foi'med at 

 the cost of alcohol — therefore the necessity of preventing its fermenta- 

 tion; and the putrid flavor once acquired can perhaps only be removed 

 by filtering repeatedly through charcoal, which, of course, would destroy 

 the flavor of the grape. Second — It should be then distilled by steam 

 (not by the direct action of fire), and with a rectifying column, by which, 

 at one operation, the operator can deprive it of as much of its fusel oil 

 as is desirable. 



GEOEGE JOHNSTON, 



Sacramento. 



65 



