Fermented Liquors: A Treatise on Brewing, Distilling, Rectifying, and Manufacturing of Sugars, Wines, Spirits [Hardcover] Dr. Lewis Feuchtwanger

Description

Dive into the fascinating world of 19th-century brewing and distilling with “Fermented Liquors” by Dr. Lewis Feuchtwanger. Published in 1858, this treatise offers a comprehensive exploration of the art and science behind brewing, distilling, rectifying, and manufacturing sugars, wines, and spirits. Dr. Feuchtwanger, a practical and consulting chemist based in New York, provides invaluable insights and wood-cut illustrations of distilling apparatus, making this a vital resource for historians and enthusiasts of vintage brewing techniques. This book not only covers the production of well-known liquors but also delves into cider, vinegar, and the broader applications of chemistry in medicine and metallurgy. A remarkable piece for collectors and those passionate about the history of fermentation.