Grain Alcohol is produced by fermentation and distillation from all grains, potatoes, beet root residues and, in fact, from any substance containing starch or sugar in appreciable quantities.

The first step in the production of alcohol from starchy substances, such as grain or potatoes, is to form a mash with water and allow this to be acted upon by malt. The diastase in the malt converts the starch into sugar. The next step is to add yeast, whereby the fermentation produced causes the sugar to become alcohol.

The alcohol is distilled off, together with some water and concentrated by further distillation.

In a general way, this is the method used in the production of all spiritous liquors. Whiskey and similar spirits contain about 50 per cent. alcohol. Pure alcohol, spirits of wine or proof spirit, contains 95 per cent. of alcohol.

Alcohol and other liquors require purification after being distilled, to rid them of fusel oil, which is ill smelling and very poisonous.

Amyl Acetate is made from fusel oil and finds useful application in the production of various collodion varnishes, lacquers and bronzing liquids. Grain alcohol has varied uses. To the painter, it is of importance in the manufacture of shellac and spirit varnishes, stains, etc.