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From this table we see, that oniy one of the worts was reduced by fermentation so low as the specific gravity of pure water. As a good deal of alcohol was evolved in each by the fermentation, it is obvious that they must have all contained a certain portion of saccharine matter undecomposed, notwithstanding the violence of the fermentation, which elevated the temperature of the worts more than 50°. On evaporating a portion of the worts of each of these brewings, we obtained a quantity of undecomposed saccharine matter, which amounted, at an average, to

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