800 APPENDIX. 
less obstacle to fermentation and distillation ; although, it may be known 
that the more sugar is dissolved in water, the more prompt and complete 
is its conversion into alcohol, nevertheless, this absence of water can be 
compensated for by a temperature more elevated, with the addition of 
an increase of ferment. As the still retorts already in operation in the 
vine districts operate mildly, and as we do not wish to change them, 
it is much preferable, it will be understood, to distil the juices ferment- 
ed at ten to twelve degrees of the saccharometer, than liquors of five to 
six degrees, like those of the beet, obtained by maceration. 
FERMENTATION. 
The juice of the sugar sorgho contains truly its ferment in but small 
quantity. It is well, then, to add to it, and even to force the quantity 
to operate with more rapidity. This celerity is especially necessary 
when the liquor is destined to be put to immediate distillation. It 
would be quite the contrary, though, if this kind of cider is desired to 
be preserved for a long time. The quantity of the fresh yeast of beer 
to use, is about 500 grammes to the hectolitre of juice in fermentation, 
Tn those districts far removed from the cities, it will often be diffi- 
cult to procure the yeast of beer fresh enough, because the brewers are 
very scarce. To obviate this inconvenience, which may present itself 
in spite of all possible precautions, we propose to replace it, with 
the lees of wine, red or white, pressed and putrified a little, that may 
be dissolved in the juice in the same proportion as would be the yeast. 
It is well to notice that white lees have less action than red ones, and 
that, consequently, there would be needed a greater quantity of those 
to produce the same effect. Yeast, when it can be procured, should 
be preserved in a cool place until the moment of using it; otherwise 
it will pass into putrefaction, and will no longer be good for use. 
The fermentation of the juice may be sufficiently well done in the 
great tuns used for wine in distilling districts. It is well to remark 
that fermentation is accomplished more readily and completely in ves- 
sels of great, capacity, than in those which are smaller. A more ele- 
vated temperature is also necessary for this latter. However, in the 
absence of the first, we may make use of the second, but it is necessary 
to practice the method employed for wines destined for the boiler. 
