The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

By Raisin-Spirits, we understand, that extracted from Raisins, after a proper Fermentation.

In order to extract this Spirit, the Raisins must be infused in a proper Quantity of Water, and fermented in the manner described in the Chapter on Fermentation. When the Fermentation is completed, the whole is to be thrown into the Still, and the Spirit extracted by a strong Fire.

The Reason why we here direct a strong Fire, is, because by that Means a greater Quantity of the essential Oil will come over the Helm with the Spirit, which will render it much fitter for the Distiller’s Purpose; for this Spirit is generally used to mix with common Malt Goods; and it is surprizing how far it will go in this Respect, ten Gallons of it being often sufficient to give a determining Flavour, and agreeable Vinosity to a whole Piece of Malt Spirits.

It is therefore well worth the Distiller’s while to endeavour at improving the common Method of extracting Spirits from Raisins; and perhaps the following Hint may merit Attention.

When the Fermentation is completed, and the Still charged with fermented Liquor, as above directed, let the whole be drawn off with as brisk a Fire as possible; but instead of the Cask or Can, generally used by our English Distillers for a Receiver, let a large Glass, called by Chemists, a Separating-Glass, be placed under the Nose of the Worm, and a common Receiver applied to the Spout of the Separating-Glass; by this means the essential Oil will swim upon the Top of the Spirit, or rather low Wine, in the Separating-Glass, and may be easily preserved at the End of the Operation.

The Use of this limpid essential Oil is well known to Distillers; for in this resides the whole Flavour, and consequently may be used to the greatest Advantage in giving that distinguishing Taste, and true Vinosity, to the common Malt-Spirits.

After the Oil is separated from the low Wine, the Liquor may be rectified in Balneum Mariæ into a pure and almost tasteless Spirit, and therefore well adapted to make the finest compound Cordials, or to imitate or mix with the finest French Brandies, Arracs, &c.

In the same Manner a Spirit may be obtained from Cyder. But as its particular Flavour is not so desirable as that obtained from Raisins, it should be distilled in a more gentle Manner, and carefully rectified in the Manner we shall shew in the Chapter on Rectification; by which Means a very pure and almost insipid Spirit will be obtained, which may be used to very great Advantage in imitating the best Brandies of France, or in making the finest compound Waters or Cordials.