When these are obtained, in a short time the liquor becomes turbid; it bubbles, from the disengaging of the carbonic acid gaz, and the heat increases considerably. After some days, these impetuous motions subside; the fermentation ceases by degrees; the liquor clears up; then it emits a vinous smell and taste. As soon as it ferments no more, it must be distilled. However, some distillers have asserted that a greater quantity of spirit is obtained when the liquor has acquired a certain degree of acidity. Others are of opinion that it must be distilled as soon as it is calm. I am of this opinion, because the acid can only be formed at the expense of a little of the spirit, which is one of the principles of the acetous acid. Besides, the longer the liquor remains in a mass, the more spirit is wasted by evaporation. CHAPTER IV. OF THE PROPORTIONS OF THE ELEMENTS NECESSARY TO FORM A GOOD VINOUS LIQUOR. What are the proportions of the elements necessary to form a good vinous liquor? We owe the important knowledge of those proportions to the celebrated and unfortunate Lavoisier, who has proved, by the most accurate experiments, that there must be 100 parts of dry sweet substance, or sugar 400 parts of water 10 parts of ferment, or liquid yeast, which is reduced --- to 8 7-10ths of dry matter. 510 parts in the whole, which produce 57 parts of dry alcohol; that is, containing no more water than is necessary to its formation, and consequently as strong as it can be. Let us dwell for a moment upon the proportions just pointed out, and especially upon their result, which exceeds any thing that has ever been obtained. Supposing the weight of each of those parts to be one pound, we shall have 100 lbs. of dry sweet Substance, or sugar 400 do. of water 10 do. of liquid ferment --- 510 pounds in the whole. 100lbs. of sugar is the quantity required to make 12-1/2 gallons of sirup, composed of 8lbs. of sugar and 8lbs. of water per gallon, 12-1/2 galls. 400lbs. of water, at 8lbs. per gall. make 50 " The produce will be 57lbs. of dry alcohol. A vessel containing one ounce of water, filled up with this alcohol, weighs only 16dwts. and 16grs. From this report, it appears that the specific weight of the alcohol is, to the weight of the water, as 20 to 24; that is, that water weighs 1/5 more than alcohol. If the 57lbs. thus obtained were only water, it would only represent 7-1/8* gallons; but being alcohol, it weighs 1/6* less, and consequently gives 7-1/8 gallons more, the sixth of this quantity, (to wit:) 1-1/6* gallons, which, added to 7-1/8*, make 8-7/24 gallons. [TR: Poor quality made it difficult to verify the above numbers and so noted with an asterisk]