Читать книгу The Complete Distiller - A. Cooper - Страница 7

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By the Distillation of Spirits is to be understood the Art by which all inflammable Spirits, Brandies, Rums, Arracks, and the like, are procured from vegetable Substances, by the means of a previous Fermentation, and a subsequent Treatment of the fermented Liquor by the Alembic, or hot Still, with its proper Worm and Refrigeratory.

But as it is impossible to extract vinous Spirits from any vegetable Subject without Fermentation, and previous to this Brewing is often necessary, it will be requisite first to consider these Operations.