214 On the State in which Alcohol eists in fermented Liquors: 
ment were distilled in glass vessels, as described in my 
former paper.—The specific gravity of the distilled liquor 
at the temperature of 60° was 0,97530, which indicates 
22,30 per cent. by measure of alcohol of the specific yra- 
vity of ,8250. 
3. Eight ounces of the same wine were introduced into 
a retort placed in a sand heat, and the process of distillation 
was stopped when six ounces had passed over into the re- 
ceiver. After the vessels were completely cooled, the por- 
tion in the receiver was added to the residuum in the retort. 
The specific gravity of this mixture (ascertained with pro- 
per precautions) was ,9884, that of the original wine 
=0,9883 *. . 
When care was taken to prevent the escape of vapour, 
no change of specific gravity was produced in the wine by 
three repetitions of the above process. 
Similar experiments were repeated upon Madcira, sherry; 
claret, and vin de grave, wines differing in the relative 
proportions of alcohol, colouring matter, and acid which 
they contain, and the results were as decisive; so that I} 
conceive it is amply proved, by experimental evidence, that 
no alcohol is formed during the distillation of wines, and 
that the whole quantity found, after distillation, pre-existed 
in the fermented liquor. 
It has been frequently asserted, that a mixture of alcohol 
and water, in the proportions I have stated them to exist in 
wine, would be much more effectual in producing imtoxi- 
cation, and the general bad effects of spirituous liquors, 
than a similar quantity of the wine itself. But this is true 
to a very limited extent only: when brandy is added to 
water, it is some time before the two liquids perfectly com- 
bine, and with alcohol this is more remarkably the case ; 
and these mixtures are warmer to the taste, and more 
heating, if taken in this state of imperfect union, than 
when sufficient time has been allowed for their perfect 
mutual penetration. 
I have also ascertained that distilled port wine tastes 
stronger, and is more heating than the wine in its original 
state, and that these qualities are impaired, and the wine 
reduced nearly to its original flavour, by the addition of its 
acid and extractive matter. With claret, and some other 
wines, containing less alcohol and more acid than port, 
these circumstances are more readily perceived; and lastly, 
if the residuum afforded by the distillation of 100 parts of 
* This experiment was suggested in the: Edinburgh Review for Novem- 
ber 1811, 
port 
