E 2-
Normal strength of Spirit distilled from
Molasses, using a Chinese Still.
As the result of my discoveries in the above case, a series of experiments were carried out in several distilleries, to ascertain the time taken to produce one jar of spirit from the usual quantity of fermented molasses and the alcoholic strength of the product, using the type of Chinese still in common use. It was found that once the furnace had been heated up, one jar could be distilled off in 35 minutes, and that the strength was 30 to 33 per cent of alcohol by weight. This result was completely at variance with the previously accepted theories which had been based on the statements of the distillers themselves, and shows the danger of relying on statements made by the trade without thoroughly testing them out. Revenue Officers in charge of distilleries had been warned of my suspicions, but they had been unable to prove anything until this concrete case was put before them. It should be possible for the inspecting Revenue Officer to make a fairly accurate guess of the amount of spirit which should be accounted for by checking the amount of mash used, the number of stills in use, and the length of time per day they are in use. The trade would have had us believe that normally from the same amount of fermented materials 50/60 minutes or more were normally required to produce a jar of spirit, and that the strength of the spirit so produced was only about 25 per cent of alcohol by weight. It was thus proved that the Chinese type of still could produce during the working day 40 per cent more spirit and of a strength higher by 5 to 7 per cent than it had been the custom to claim. These figures give some idea of the amount of spirit, which some distilleries thought fit to conceal, and dispose of without paying duty.
RICE SPIRIT.
Normal strength of Spirit produced from Rice, using a Chinese Still.
In the case of spirit produced from fermented rice, experiment showed that it was possible to produce a jar of spirit containing 27 to 28 per cent of alcohol by weight in 35 to 40 minutes. In this case the figure quoted by the trade was found to be considerably in their favour. In the New Territory, however, it was found that the amount of fermented material used to produce a jar of spirit was in the case of the small one-still distilleries about a third less as a rule, and that thus the spirit produced was considerably weaker about 20/24 per cent of alcohol, being at times not much stronger than the spirit known as "Liu Pun" to Chinese. It was, however, found that in the case of rice, the time required for complete fermentation had been considerably exaggerated. In warm weather 18 to 21 days is sufficient, in very cold weather up to 30 days may occasionally be required. But the fact must be emphasized that distillation before fermentation is absolutely complete is not uncommon, and does not involve any great sacrifice of spirit, reaction during the last 3 or 4 days of fermentation being very slow.