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As to use of yeast.
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32. (1.) A distiller may, subject as in this section mentioned, either remove yeast from the wort or wash in a fermenting back, or leave the yeast and sediment in a back, and remove the wort or wash to an empty back.
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(2.) [1]
The quantity of yeast removed from or the quantity of yeast and sediment left in, the fermenting backs, whether computed separately or together, must not exceed fifteen per cent. of the wort brewed in the brewing period, and must not exceed in any one back twenty per cent. of the wort or wash in the back.
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(3.) If yeast is removed from and yeast and sediment left in the same back, the total quantity of yeast removed and yeast and sediment left must not exceed the same proportion.
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(4.) Four hours before removing any wort or wash the distiller must give the officer in charge of the distillery written notice specifying the backs from which and to which the wort or wash is to be removed.
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(5.) No wort or wash may be removed from a back until an account thereof has been taken by the officer.
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(6.) In calculating duty no abatement shall be made on account of any yeast removed from or yeast and sediment left in any back.
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(7.) A distiller may manufacture in his distillery into a solid substance any yeast removed from, or any yeast and sediment left in a back under this section, and may send out of his distillery or add to the wort or wash in any back therein, any such yeast or sediment, whether so manufactured or not.
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[1 Substituted by 61 & 62 Vict. c. 46. s. 14 (5).] |
