S6 Mr. Brande on the State in which Alcohol exists 



After the vessels were completely cooled, the portion in the 

 receiver was added to the residuum in the retort. The specific 

 gravity of this mixture (ascertained with proper 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 Madeira, Sherry, 

 Claret, and Vin de grave, wines differing in the relative pro- 

 portions 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 

 \s 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 intoxication, 

 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 combine, 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 imper- 

 fect 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 quafities are impaired, and the wine reduced nearly 



• This experiment was suggested in the Edinburgh Review for November, 181 1. 



