170 SWEET WORT. 



399. The more common kinds of spirit, though all, 

 in fact, obtained from the fermentation of sugar, are 

 yet in the first instance obtained from starch; this 

 substance, however, in all cases, is first converted 

 into grape sugar, and then undergoes the vinous fer- 

 mentation. 



400. Distillers either employ malted grain, or a 

 mixture of malt with raw grain. In the first case, a 

 very large portion of the starch which the grain con- 

 tains is already converted into sugar ; and when raw 

 grain is used, its starch is gradually changed into 

 sugar in the process of mashing (413). 



401. The malt, or mixture of malt and grain, is 

 ground, and then stirred or mashed into warm water, 

 in the mash-tub ; in this operation, the soluble mat- 

 ter of the grain is extracted, and the starch converted 

 into sugar. The wort, as this infusion of grain is 

 called, is then cooled, drawn off, and transferred to 

 the fermenting tuns ; a quantity of good yeast or 

 ferment is added, and the mixture is left to ferment 

 for several days. 



402. The fermentation of the sweet wort is allowed 

 to go on as long as it can be safely left, without fear 

 of the acetous fermentation being brought on ; for it 

 is the object of the distiller to convert the whole of 

 the saccharine matter which it contains into spirit. 

 When this is done, the fermented wort, whioh is then 

 termed wash, is transferred to the still, and heated. 

 The product is a dilute, weak spirit, and requires to 

 be rectified or distilled again. 



