70 STATE AND QUANTITY OF SPIRIT IN FERMENTED LIQUORS. 



190°, The experiment was repeated with eight fluid ounces of 



the wine xvirhout any addition, and the sswne quantity was 

 distilled over, hs in. the last experiment: its specific gravity 

 at 6o p Fahrenheit, was 0-&6311. 

 -ath, Eight fluid ounces of the wine were distilled in a water 

 bath; when four fluid ounces had passed over, the heat was 

 withdrawn. The specific gravity of the liquor in the re- 

 ceiver was 0'96320 at 60° Fahrenheit, 



and at 180°. The same quantity of the wine, as in the* last experiment, 

 was distilled at a temperature not exceeding )80° Fahren- 

 heit. This temperature was kept up from four to five hours, 

 for five successive days, at the end of which period, four 

 ounces having passed into the receiver, its specific gravity 

 at 60° vvas ascertained to be 0*0,6314. 



No difference It may be concluded, from these results, that the pro-- 



apparently in p 0r tion of alcohol is not influenced by the temperature at 

 the spirit. . , . . ,. . , . 



which wine is distilled, the variation ot the specific gravities 



in the above experiments being even less than might have 

 been expected, when the delicacy of the operation by which 

 they are ascertained is considered. 

 Attempt to se- I have repeatedly endeavoured to separate the spirit from 

 parate the sp;- w jne, by subjecting it to low temperatures, with a view to 

 rit by freezing,. . , ,J , , , M 



{reeze the aqueous part; but when the temperature is suffi- 

 ciently reduced, the whole of the wine forms a spongy cake 

 of ice. 

 Thesamcwith In a mixture of one fluid ounce of alcohol with three of 

 a compound of ^ atqr , j dissolved the residuary matter, afforded by evapo- 

 rating four fluid ounces of Poet wine'^ and attempted to 

 separate the alcohol from this artificial mixture by freezing; 

 but a spongy cake of ice was produced as jn the last experi- 

 ment. 

 But wine may When the temperature is more gradually reduced, and 



be maue when lar°'e quantities of wine are operated upon, the sepa- 



s» ronger by . ■ , ': . : ' • 



reezing. ration of alcohol succeeds to a certain extent, "apd the por- 



tion which first freezes is principally, if not entirely water; 

 hence in some countries this method is employed to render 

 wine strong. 



©f lithe might have passed over' into the receiver, but the distilled liquor 

 tlid not afford the slightest traces of it, to the tests of oxalate of ammonia 

 and nitrate of silver. 



Sect 



