I downloaded a public domain book to my kindle named , "The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain" by Anthony Boucherie
I didn't realize it was written sometime around 1790ish
Interesting thing was, this guy went on for many pages describing how fermentation works in great detail, but this was before they had any idea that yeast was responsible for the process.
Anyway, just think it's interesting little read (and free to download) to see what the thought process was back then for what was happening in the mash and fermentation process (apparently, the grains turning sweet in the mash is part of the fermentation). Also downloaded a bunch of other books similar the one above I look forward to reading.