A Practical Handbook on the Distillation of Alcohol from Farm Products

A scientific publication written in the early 20th century. This handbook serves as a comprehensive guide for readers interested in the processes involved in distilling alcohol from various agricultural products. The book covers a wide array of topics, including the technical details of malting, fermentation, distillation techniques, and the use of alcohol in various applications. The opening of the book introduces the reader to the key concepts necessary for understanding alcohol production, such as the chemical composition of alcohol, its origins, and how it is derived from both starch-rich and sugar-rich raw materials. The author emphasizes the importance of proper equipment and methods for producing high-quality alcohol and outlines the recent changes in legislation that have impacted the market for industrial alcohol. Through a systematic exploration of fermentation and distillation processes, Wright aims to equip readers with practical knowledge, making it accessible even to those with limited experience in the field.