The Romance of the Fungus World: An Account of Fungus Life in Its Numerous Guises Both Real and Legendary by R. T. & F. W. Rolfe

Author:R. T. & F. W. Rolfe [T., R. & Rolfe, F. W.]
Language: eng
Format: epub
Tags: nature, Plants, Mushrooms
ISBN: 9780486784588
Google: 1L2RBQAAQBAJ
Publisher: Courier Corporation
Published: 2014-11-18T00:19:46.016522+00:00

Cider. In cider making the general principles are similar to those which govern the production of wines. The apples are crushed or grated, and the resultant pulp (“pomace”) is pressed to extract the juice. The latter is allowed to stand until all solid particles have risen to the surface and have been skimmed off; the clear liquid being then transferred to the fermenting casks. If a sweet cider is required, the liquor is removed and filtered before all the sugar has been converted into alcohol; while for a “dry” cider, fermentation is allowed to proceed further. The sweet ciders usually preferred in this country contain less than four per cent. of alcohol, but many of the French “dry” ciders contain as much as seven per cent.

Beer. In the production of beer, barley grain is used. This contains diastase, an enzyme or ferment that has the power of converting starch into sugar. Diastase is found in small quantity in the raw grain before germination, but as germination proceeds the quantity of diastase increases enormously. The production in the grain of the maximum quantity of diastase is accomplished by malting, which consists in steeping the grain in water, draining off the water, and then spreading the grain out in a layer a few inches deep on the floor of a chamber, allowing it to remain for several days at a suitable temperature, turning it and moistening it from time to time. When germination has proceeded sufficiently, the germinated grain is heated to stop the process, to improve the flavour of the beer finally brewed from it, to arrest all fungus growths that would be inimical to it, and thus to render it capable of lengthened storage. The dried and germinated grain so produced is termed malt. After a period of storage, the malt is ground up and mashed with hot water, the aqueous extract (or sweet wort), containing the fermentable matter in the malt, being finally drawn off. During the mashing, the remaining starch of the malt is gelatinised and is finally converted by the diastase into sugar (maltose). The wort is next boiled with hops to impart the desirable bitter flavour, and is finally caused to ferment by the addition of yeast. In this process, the quantity of yeast may increase to six or eight times its original weight. It occurs partly as a scum and partly as a sediment, and when removed is capable of setting up fermentation in other saccharine solutions, being produced in this manner for bread making, and known as “brewers’ yeast.” After fermentation is complete the yeast is separated, and the beer run into casks ready for consumption. The approximate pre-war alcohol content of ale was from 6 to 7 per cent.; of porter from 5 to 6, and of Munich beer from 4 to 5 per cent.

Bee Wine. We may here refer to “Bee Wine,” a curious concoction, which is brewed in country households, and which has come into considerable favour during the last few years.

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