852 



FERMENTATION 



TABLE V. To bo used in ascertaining Original Gravities by the Distillation 



Process. 



Degrees of Spirit-Indication with corresponding degrees of gravity lost in Malt-Worts. 



TABLE VI, To be used in ascertaining Original Gravities by the Evaporation 



Process. 



Degrees of Spirit-Indication with corresponding degrees of gravity lost in Malt- Worts. 



spirituous liquid was now taken by the weighing bottle. To obtain a correction for 

 the small quantity of alcohol unavoidably introduced by the yeast, a parallel expe- 

 riment was made with that substance. The same weight of yeast was mixed with 

 water, and distilled in another similar retort. The volume of this* second distillate 

 was also made up by water to the beer volume ; its specific gravity observed, and de- 

 ducted from that of the preceding spirituous liquid. This alcohol was added to that 

 Obtained in the first distillation of the beer, and tho weight of starch-sugar cor- 

 responding to the whole amount of alcohol was calculated. This was the first result, 



' For the solid matter of tho beer : the spiritless liquid remaining in tho retort was 

 made up with water to the beer volume, and tho specific gravity observed. A 

 correction was also required hero for the yeast, which is obtained by making up tho 

 water and yeast distilled in tho second retort, to the original volume of the beer, and 

 deducting the gravity of this fluid from the other. Tho quantity of stardi-sugar cor- 

 responding to this corrected gravity of tho extractive matter was now furnished by 

 the table. This was the second result. 



1 The two quantities of starch-sugar thus obtained were addod together, The 



