CHAPTER II.

THE PREPARATION OF MASHES, AND FERMENTATION.

A synopsis of steps. Mashing starchy materials. Gelatinizing apparatus and processes. Saccharifying. Cooling the mash. Fermentation. Yeast and its preparation. Varieties of fermentation:--Alcoholic, acetous, lactic and viscous. Fermenting periods. Fermenting apparatus and rooms. Strengthening alcoholic liquors. 8