CAP. 109]
[r. 67 cont]
Dutiable Commodities.
Schedule.
Time within which material is to be fermented.
Rice.
Season.
Molasses.
Using square cake yeast or baker's yeast.
Using ball yeast.
April 15th to October 31st
72 hours
18 days
7 days
November 1st to April 14th
96 hours
21 days
10 days
Liquor to be reduced to uniform strength and spirit receivers emptied, when account is taken.
The time shall commence to run-
(a) in the case of molasses, from the first mixing of molasses with rice tailings or other ferment; and (b) in the case of rice, from noon on the day on which the steamed rice is mixed with yeast.
(2) No methods of accelerating fermentation shall be employed without the previous consent of the Director.
(3) In the case of rice, the distiller shall declare to the Director the type of yeast and the method of fermentation he intends to employ, and shall enter that type of yeast and that method in the record prescribed by paragraph (1) of regulation 70.
(4) The distiller shall forthwith report to the Director any change in the type of yeast or method of fermentation used.
68. Before an account is taken by a revenue officer of any liquor in a distillery, the liquor shall, if the Director so directs, be reduced to a uniform strength prescribed by him as a strength at which liquor of that type is by trade usage commonly produced or sold: at or immediately after the taking of such account spirit receivers shall be emptied.
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