[Sca-cooks] Brewing...along similar lines...
t.d.decker at worldnet.att.net
Sun Jun 22 09:29:41 PDT 2008
> There they noted
> that in the 19th c. a still was invented that permitted the distillation
> grain-based alcohol, which produced a lighter, less intense whisky that
> then blended with the more potent malt whisky to produce what we now have
The column still which uses continuous fractional distillation rather than
simple distillation. A pot still produces 40-50% alcohol. A column still
produces over 90% alcohol. The practical limit is between 95-96% alcohol.
Above that, the alcohol becomes hygroscopic and requires special equipment
to keep it from absorbing moisture from the air. The still is also called a
patent still, a continuous still or a coffey still (after the inventor).
It is an evolutionary design based on work done in the 18th Century.
> As I said, I can't document the cordial itself...but I can at least
> the ingredients. Guess that'll have to do!
If you can document the cordial process you used, then I would say you have
a cordial "in the manner of." Not an accurate historical recreation, but
certainly a historical interpetation worth considering.
Good Luck with the documentation.
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