E 22 -
The condenser is made of sheet zinc and it is cylindrical and has the appearance of a large dust bin. A dome is inserted inside this cylinder which is open at the bottom and the dome extends from a point a few inches above the bottom almost to the top of the cylinder. The outside surface of this dome is cooled by means of cold water when the still is in action and, in efficiently run distilleries, a constant stream of cold water is left circulating through the space between the outside of the dome and the inside of the cylinder. When in action the spirit vapour rises from the iron boiling pan and strikes the cold inner surface of the dome. There it condenses and runs into a small lip which runs round the inside of the cylinder near the base of the dome and from this lip it passes through a small outlet to a short pipe and on to the receiver. This type of still is fairly efficient providing running cold water is left circulating over the cooling surface of the condenser. Under these conditions the amount of spirit obtained should be within six per cent of that known to be present in the fermented material. These two types of still do not adapt themselves readily to any system of Revenue Control. The condenser must be detached from the still each time the still is charged (filled up) and it is therefore impossible to have any check over the amount of spirit which issues from the still as the condenser cannot be connected to a locked receiver nor can the still be locked or sealed.
4. Fermentation.
Rice. The rice is first boiled with a limited amount of water (in order that the finished product may be dry) to burst the starch grains. It is then placed on a large wooden bench and spread out till partly cooled. The yeast (previously roughly powdered) is then thoroughly mixed with it. It is then left exposed to the air for an hour or so and afterwards filled into earthenware jars, the equivalent of 8 or 9 catties of dry rice being placed in each jar. A few (usually three) catties of water are then added and a small quantity of yeast is sprinkled over the top of the contents of each jar. The jars are then stacked in racks six to eight jars high in a part of the distillery premises as free as possible from draughts. In some cases the jars are roughly sealed with a piece of sacking and a wooden bung, in others the bottom of one jar seals the jar on which it stands. Brisk fermentation, if ball yeast is used, commences within 24 hours and in the case of cake yeast within 72 hours. On account of the changes (Starch to Sugar and Sugar to Alcohol) taking place within the jars, a certain amount of heat is developed in the fermenting mash and as a result, a small increase in temperature takes place. This increased temperature remains fairly steady as long as the fermentation continues, providing the jars are not exposed to changes of atmospheric temperature. The jars are not opened or examined till the end of the fermentation period as exposure to the atmosphere is liable to develop acetic fermentation which it is essential to avoid.
On