Word: fermenters
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...Late Choice: Hungary was in a ferment that only grew with Khrushchev's posthumous "rehabilitation" of Bela Kun and Rajk. Students and intellectuals openly demanded "an end to this present regime of gendarmes and bureaucrats." The Russians sent First Deputy Premier Mikoyan down to Budapest to suggest that Rakosi take a health cure in Russia. The Russian solution: to supplant one gendarme bureaucrat by another. Old-Line Stalinist Erno Gero, the ruthless agent "Pedro" of the Spanish civil war (TIME, July 30), was pushed into the Hungarian leadership in July of this year, and told to clear his "liberalization...
...provides quite the same combination of 1) out-of-power Communist leadership with some support in the country, 2) an active and eager citizenry ready to seize opportunities. Observers in Rumania, Bulgaria and Albania reported discontent, diluted by docility, passivity and cynicism. In Czechoslovakia and East Germany, tension and ferment had the Communist rulers worried...
...France as any of Napoleon's battlefields, it was the same. Off went the grapes, the best first, to be pressed in cellars at the foot of each small field. From the vats within these reeking temples of Bacchus rose the sibilance of juice astir in natural ferment. Once again began the special miracle which the mysteries of soil, sun, slopes and ancestral skills have annually brought to pass in Burgundy since the Romans first planted grapes on the Golden Slope. Andre Noblet, red-faced cellar-master of the Romanee-Conti vineyards, whose 4½ acres produce the world...
...college and school association, called "Success and Failure as Viewed by the College Psychiatrist" has characterized the college years as ones of tension between biological maturity and the normal impossibility of marriage, of possibly frantic efforts to belong to the new college society, and of uncertainty, as well as ferment, of ideas...
...fawn-colored vest started to make whisky. Using spring water free of iron traces (murderous to whisky), he added the finest white corn, the best rye, barley malt, both fresh and ripe yeast to make a "sour" mash, different from most (fresh yeast only) bourbons. He let it ferment 24 hours longer than ordinary Dourbons, then leached it through vats of sugar-maple charcoal to purify it, and finally aged it four to six years in new, charred whiteoak barrels...