F. B. Wright

“ All modern distilling apparatus for the production of a high grade of alcohol is based upon the principle set forth in the description of the Coffey still; that is, upon using a distilling column and a concentrating column, wherein the “wash” or mash fermented as described, passes over a series of plates or other obstructions in contact with an ascending column of heated vapor. This heated vapor extracts the alcohol from the wash, or from the low wines of the concentrator, and is continually strengthened during its journey until it passes off to a condenser as a vapor very rich in alcohol. ”

“ There has already arisen a cry for simpler regulations which shall place the manufacture of de-natured alcohol on a plane with the practice in Germany, France and other countries which have carried the manufacture and use of alcohol, for industrial purposes to a very high plane. Both in England and America the Excise and Internal Revenue regulations have been of very troublesome character, and the production of spirits has been so carefully guarded, watched and checked that the distiller aside from the high tax he has had to pay has been greatly hampered. ”

“ It will readily be seen that a quick and accurate method of making such determinations is of the very utmost importance to those who are engaged in the liquor traffic, since the value of spirit depends entirely upon the percentage of alcohol which it contains. When alcoholic liquors consist of simple mixtures of alcohol and water, the test is a simple one, the exact percentage being readily deducible from the specific gravity of the liquor, because to a definite specific gravity belongs a definite content of alcohol ”

“ While we have for illustration been considering a mixture of pure alcohol and water, the wash or liquid formed [85] by the fermentation of grain, etc., contains a variety of ingredients of different boiling points, some more volatile than alcohol, some less. The fermented wash consists first of non-volatile or only slightly volatile matters, such as salts, proteins, glycerin, lactic acid, yeast, etc., and second, volatile bodies such as alcohol, water, various ethers, etc., fusel oils and acetic acid. ”

“ Under the influence of lactic fermentation, sugar and starch are converted into lactic acid. When it has once begun, it develops rapidly, and soon decomposes a large quantity of glucose; but as it can proceed only in a neutral liquor, the presence of the acid itself speedily checks its own formation. Then, however, another ferment is liable to act upon the lactic acid already formed, converting it into butyric acid, which is easily recognized by its odor of rank butter. ”

“ In Germany, the de-naturing law passed in 1887 was so framed as to maintain the high revenue tax on alcohol intended for drinking, but to exempt from taxation such as should be de-naturized and used for industrial purposes. De-naturing is accomplished by mixing with the spirit a small proportion of some foreign substance, which, while not injuring its efficiency for technical uses, renders it unfit for consumption as a beverage. ”

“ The spirits so produced are low grade, fiery and rough in taste, but the point is that alcohol may be and is so produced.
Between these simple beginnings and the elaborate plants of big distilleries there is a wide range, so wide that it is impossible within the limits of this book to go into detail. The makers of distilling apparatus furnish all grades of stills and to those contemplating erecting a plant it is suggested that their best course is to communicate with such manufacturers, giving the circumstances of the case, the particular product to be worked and the capacity desired. ”

“ The use of de-natured alcohol as a fuel has yet to be fully developed. Although alcohol has only about half the heating power of kerosene or gasoline, gallon for gallon, yet it has many valuable properties which may enable it to compete successfully in spite of its lower fuel value. In the first place it is very much safer. Alcohol has a tendency to simply heat the surrounding vapors and produce currents of hot gases which are not usually brought to high enough temperature to inflame articles at a distance. ”

“ At this point, the vat must be covered tightly, the excess of gas finding an exit through holes in the lid; care must now be taken to prevent the temperature from rising too high, and also to prevent the action from becoming too energetic, thereby causing the contents of the vat to overflow. In about twenty-four hours the action begins to subside, and the temperature falls to that of the surrounding atmosphere. An hour or two later, the process is complete; the bubbles disappear, and the liquor, which now possesses the characteristic odor and taste of alcohol, settles out perfectly clear. ”

“ The best barley for malting is that having the following characteristics; a thin skin; a mealy interior; grains of a uniform size; of the greatest weight; which has been stored for three months. Barley on harvesting has but slight germinating [104] power. The reason for the uniformity in the grains lies in necessity of a uniform steeping of the grain so that the period of germination shall be the same for the whole mass.
Like all materials for distillation, the barley should be thoroughly cleaned of impurities—not only dust, seeds and weeds, but fungi and bacteria. ”

“ The general estimate of the value of alcohol for lighting gives it about double the power of kerosene, a gallon of alcohol lasting as two gallons of the oil. In Germany, where the use of alcohol in lamps is most fully developed, a mantle is used. Thus in a short time it may be expected that an entirely new industry will spring up to meet the demand for the illuminating lamps embodying the latest approved form of mantle. The adapting of the gasoline motors of automobiles to alcohol fuel will in itself create a vast new manufacturing undertaking. ”

“ Well-clarified dunder will keep for six weeks without any injury. Good dunder may be considered to be the liquor, or “wash,” as it is termed, deprived by distillation of its alcohol, and much concentrated by the boiling it has been [170] subjected to; whereby the substances it contains, as gluten, gum, oils, etc., have become, from repeated boilings, so concentrated as to render the liquid mass a highly aromatic compound. In this state it contains at least two of the elements necessary for fermentation, so that, on the addition of the third, viz., sugar, that process speedily commences. ”

“ To the majority of persons Alcohol connotes liquor. That it is used to some extent in the arts, that it is a fuel, is also common knowledge, but Alcohol as a source of power, as a substitute for gasoline, petroleum, and kindred hydrocarbons was hardly known to the generality of Americans until the passage of the “De-naturing Act” by the last Congress. ”

“ Some professionals succeed by training in arriving at high degree of skill in the art of tasting alcohol as it should be done.
In order to determine the purity of alcohol there are besides chemical tests used by the trade. These tests, which consist in characterizing and measuring separately the impurities which alcohol may contain, such as acids, ethers, aldehydes, bases, etc., belong exclusively to analytical chemistry; they are extremely delicate and complicated. ”

“ It must not be forgotten that the coal consumption of a plant depends upon the economy of heating means in the distilling apparatus, the perfection with which the heat of the vapors is used to heat the wash, the perfection of the boiler grates and the method of firing. ”

“ If, however, a suitable ferment is added to it, such as yeast, it rapidly passes into a state of active fermentation by which the sugar is split up into alcohol and carbon dioxid, the process continuing from 48 hours to several weeks according to the temperature, the amount of sugar present, and the nature and quantity of the ferment. Fermentation cannot occur at a temperature much below 40° F., nor above 140° F. The limits of practical temperature, however, are 41° to 86° F. Brewer’s yeast is chiefly employed in spirit manufacture. ”

“ There are many methods of preparing grain for fermentation, but all use at least two of the following operations:—grinding, gelatinizing, steeping, or steaming, mashing saccharifying.
Grinding. Where cookers or the Henze steamers are not used every form of grain should be crushed or ground into a coarse flour. This is in order that the starchy interior may be easily acted on by the diastase. If the grain is not to be mixed with malt later it must be ground more finely so that it may be thoroughly penetrated by the water. ”

“ Although alcohol has far less heating capacity than gasoline, the best experts believe that it will develop a much higher percentage of efficiency [222] in motors than does gasoline. Since gasoline represents only about two per cent. of the petroleum which is refined, its supply is limited and its price must constantly rise in view of the enormous demand made for it for automobiles and gasoline engines in general. This will open a new opportunity for de-natured alcohol. ”

“ Great care must be taken that the heat is not so great as to permit any of the vapors to pass over uncondensed or to flow away in a hot state; and also to keep up a constant supply of water in the cooler without producing too low a temperature; the alcoholic products should run out just cold. The highly volatile constituents of the spirit come over first, that which follows becoming gradually purer until it consists of well-flavored alcohol; after this comes a product containing the essential oils. ”

“ After fermentation the mash takes either the form of a thick diluted pulp or of a thin liquor. Again the reader is reminded that the mash after fermentation contains alcohol mixed with water—and that the next step in the process—distillation is necessary merely to separate the alcohol from the water.
There is always some loss in the process of fermentation; in other words, the actual production is below the theoretical amount due. Theoretically one pound of starch should yield 11.45 fluid ounces of alcohol. ”

“ The common form of alcohol known as “de-natured spirit” consists of alcohol to which one tenth of its volume of wood alcohol, or other de-naturizing agents has been added, for the purpose of rendering the mixture undrinkable through its offensive odor and taste. Methylated spirit being sold tax free, may be applied by chemical manufacturers, varnish makers, and many others, to a variety of uses, to which, from its greater cost, duty-paid spirit is commercially inapplicable. ”

“ Rice, wheat, rye, barley and corn are more frequently employed than other grains. Wheat gives a malt which is as rich in diastase as barley. Barley and buckwheat are added to these in some proportions. Oats, owing to their high price, are rarely used. Rice, of all the grain is the most productive to the distillers, but on account of its value as a food is not much used for the production of alcohol, unless damaged. Corn is the cereal most largely used for the production of industrial alcohol. ”

“ Fig. 5.—Yeasting and Fermenting Apparatus.
The proper pitching temperature varies with the method of fermentation adopted, the length of the fermenting period, the materials of the mash, its thickness or attenuation. It must always be remembered that there is a great increase in the temperature of the “beer” during fermentation and that the temperature at its highest should never under any circumstances, become greater than 86° F. and with thick mashes that even a less heat is desirable. ”

“ The capacity of the rectifying apparatus has a good deal of influence upon both the quantity and the quality of the spirit obtained. Besides being much more difficult to manage, a small apparatus will not yield so large a proportion of spirit as a more capacious one, nor will its products be of equally good flavor. The proportion of alcohol which may be obtained from a successful rectification is very variable; it depends upon the nature of the spirit rectified, the method of extracting the sugar, and the manner of conducting the distillation ”

“ When the density of molasses has been lowered by dilution with water, fermentation sets in rapidly, more especially if it has been previously rendered acid. As, however, molasses from beet generally exhibits an alkaline reaction, it is found necessary to acidify it after dilution; for this purpose sulphuric acid is employed, in the proportion of about 41⁄2 lbs. of the concentrated acid to 22 gallons of molasses, previously diluted with eight or ten volumes of water. Three processes are thus employed in obtaining alcohol from molasses; dilution, acidification, and fermentation. ”