fermenting vat

A tank or tun in which wort is placed to undergo the fermentation resulting from the addition of the yeast. Certain arrangements for keeping the liquid at the desired temperature in the heat of summer or cold in winter are added in some cases. *fer'-mer-ere, s. [Low Lat. ( in ) firmarius , from in firm aria = an infirmary; Lat. in firm us = weak, sickly; in pref. negative, and firm us strong.] The II. Chem.: Alcoholic fermentation was known to the ancients, and is the change which sugar undergoes under the influence of yeast. Before fermentation takes place, cane sugar is transformed into glucose, thus, C12H22O11+H2O=2C6H12O6. About 95 per cent. of the glucose is converted into alcohol, C6H18O6=2CO2+2C2H5OH. Of the other 5 per cent., about 1 part is used by the growth of yeast, the other 4 parts are converted into succinic acid, glycerine, carbonic acid, and free hydrogen: a larger quantity of these secondary products is formed if the fermentation is slower, or is made infirmary. *fer-mer-le, *fer-mer-y, *fer-mer-ye, *ferm or-y, s. [Fr. enfermerie ; Sp. enfermeria ; Port. enfermaria ; Ital. infer meri a , from Low Lat. infir maria , from Lat. in firm us = weak, sickly.] An infirmary. "Fermerye. In firm aria." -Prompt . Parv. *fer-mil-lět, s . [Old Fr.. dim in. of fermeil = a clasp, from fermer to make fast or firm.] A buckle, a clasp.