GB190310093A - Improvements relating to the Fermentation of Liquids - Google Patents

Abstract

10,093. Johnson, G., and Hare, P. R. May 4. Beverages; brewing; spiriis; uine; yeast.-Relates to the fermentation of liquids by means of a ferment obtained by immersing eucalyptus leaves in a saccharine solution, and termed "Saccha- "romyces Thermantitonum " on account of its asserted power of sustaining high temperatures, such as 170‹ F., without destruction. Brewing is conducted as follows :-The hot wort (at say 180‹ F.) is conducted to covered fermenting- vessels, provided with attemperators &c., and the temperature is allowed to fall to 120‹ F., when the ferment is introduced and roused in. Heat is applied should the temperature tend to fall below 95‹ F. before the fermentation is complete. When it is desired to obtain fermentation with the ferment alone, the wort is collected in the vessel at 175‹ F., the ferment introduced at once, the vessel closed, and the temperature reduced to 150‹ F. as soon as possible. It is stated that the ferment works well under the pressure of the gas evolved during fermentation and is applicable for use when racking and bottling under pressure. For non- alcoholic beers, worts containing high percentages of non-reducing carbohydrates are fermented, boiled, cooled, filtered, and aerated, or are concentrated to produce concentrated beers. When the ferment is applied to the production of spirits, the worts may be fermented as soon as possible after leaving the mash tun, and the fermented product conveyed in almost a bright condition to the still, the ferment remaining in a compact mass at the bottom of the fermenting-vessel. The ferment may also be used for fermenting fruit juices &c.