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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Hardcover reprint of the original 1858 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9". No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Feuchtwanger, Lewis. Fermented Liquors: A Treatise On Brewing, Distilling, Rectifying, And Manufacturing Of Sugars, Wines, Spirits, And All Known Liquors, Including Cider And Vinegar. Also, Hundreds Of Valuable Directions In Medicine, Metallurgy, Pyrotechny, And The Arts In General. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Feuchtwanger, Lewis. Fermented Liquors: A Treatise On Brewing, Distilling, Rectifying, And Manufacturing Of Sugars, Wines, Spirits, And All Known Liquors, Including Cider And Vinegar. Also, Hundreds Of Valuable Directions In Medicine, Metallurgy, Pyrotechny, And The Arts In General, . New York: The Author, 1858. Subject: Liquors
This special re-print edition of Dr. Lewis Feuchtwanger's book "Fermented Liquors" is a historical guide to making wine, spirits, ciders and liquors the old fashioned way. Written in 1858, this classic text provides insight into how to alcoholic drinks of many types were made in 19th century and is written in the language of the day. Included are details on the brewing and distillation of many historic alcoholic drinks including Beer, Chica, Bouza, Quarf, Koumise, Scotch Ales, Ava, Ginger Beer, Grape Wines, Fruit Wines, Sugar Wines, Madeira, Champagne and Sparkling Wines, Rum, Cognac, Arac, Whisky, Brandy, Gin, Cordials and many, many others. Chapters include Fermentation Explained, Fermented Liquors, Wine, Wine Beverages, Colors For Wines, Ardent Spirits - Alcohol, Brandy and other Liquors, Distillation, The Rectifying Process, The Hydrometer and Thermometer, Clearing of Liquors, Divisions of Liquors, Acetic Acid and Vinegar, Bar Room Drinks and Beverages and much more. Also included are chapters on many other topics of related interests. A truly interesting read for those interested in wine making and brewing. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.
Excerpt from Fermented Liquors: A Treatise on Brewing, Distilling, Rectifying, and Manufacturing of Sugars, Wines, Spirits, and All Known Liquors, Including Cider and Vinegar; Also, Hundreds of Valuable Directions in Medicine, Metallurgy, Pyrotechny, and the Arts in General The author begs to call the attention of his read aers to a number of subjects which have been intro duced in this treatise, and which are altogether novel and instructive; such as the new rectifying process, and substances more effectual for the rectify ing tubs; the apparatus for converting whisky into strong vinegar, within twelve hours, at a very trifling cest; the artificial cider, at less than half the usual price; and the manufacture of many swines and other liquors, never before made public. The experience of thirty years' active life in his profession, of a Practical Chemist - his desire to-keep pace' with the advancement of science, and tomana facture all the new productions. Used of late years in medicine and the arts, have given him many advan tages; and he thought it advisable to communicate these stores of information to the public. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.