Historical trade-manual evidence. Preserve authorial attribution; not a present-day process.
Printed20 visibly instructs yeast addition at 170 degrees; not an OCR error. This and other chemical prescriptions are not approved operating guidance.
Fermentation is followed through temperature, foam, sound, clarification and yeast behavior. The text contrasts grain, New England molasses and grape/marc preparations and warns about souring. Its grape discussion describes combining differently flavored distillates. Chemical controls are prescribed in historical terms.
PDF 28
PDF 23
Printed19–24; grain, molasses, grape and acetic fermentation
Paraphrase and locator checked against the supplied PDF; Verified refers to source fidelity, not independent factual or technical validation.
No access / 
Evidence
Paraphrase: Fermentation is followed through temperature, foam, sound, clarification and yeast behavior. The text contrasts grain, New England molasses and grape/marc preparations and warns about souring. Its grape discussion describes combining differently flavored distillates. Chemical controls are prescribed in historical terms.
Location and context
PDF 23–28. Printed19–24; grain, molasses, grape and acetic fermentation.
Printed20 visibly instructs yeast addition at 170 degrees; not an OCR error. This and other chemical prescriptions are not approved operating guidance.
Annotation
Historical evidence, with attribution retained. Citation:
Verification checklist
Verified means source fidelity, not endorsement of historical chemistry or instructions.