A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . ther simple method of air cooling would beto let the mash run down a series of enclosed stepsor chutes, the casing being kept cool by an air may be even cooled by mere stirring bypaddles, but this takes a long time and much labor. The preparatory mash vats used to-day arealmost all provided with stirrers
A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . ther simple method of air cooling would beto let the mash run down a series of enclosed stepsor chutes, the casing being kept cool by an air may be even cooled by mere stirring bypaddles, but this takes a long time and much labor. The preparatory mash vats used to-day arealmost all provided with stirrers formed of hollowblades capable of a rapid stirring movementthrough the mash. Through the hollow bladescold water is forced. Mash vats of this kind shouldhave the following qualities. They should be FERMENTATION IN GENERAL. strongly built, particularly as regards the stirrersso as to be used with thick mashes. They shouldthoroughly and uniformly stir and mix the mashand they should be capable of cooling the mashwithin an hour, and should be so constructed asto be easily cleaned. By using coils of pipe which may be inserted orwithdrawn from the mash tub, and through whichcold water is forced, the mash may be effectivelycooled, but the best plan for quick cooling is to bring. Fig. 4.—Mash Cooler, Water System. a comparatively thin layer of the mash in contactwith the coils. This may be conveniently done byusing a system of comparatively large water pipesenclosing small pipes for the passage of the mash. This should be arranged in a stand like the coilsof a radiator with an incline from the inlet end ofthe top pipe to the outlet end of the lowermostpipe. As stated, the small pipe carries the mash,the large pipe the water. Preferably the mash flows downward while thewater is forced upward in a contrary direction by -^•-t:! 18 DISTILLATION OF ALCOHOL. means of a pump or a high level reservoir. Thecooled mash should flow into the fermenting tankat a temperature of about 68° F. Th
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
