Most Viewed- Distilling Of Potatoes- To Make Rye Malt For Stilling - The Art Of Making Gin After The Process Of The Holland Distillers - To Sweeten Hogsheads By Burning - Precautions Against Fire - To Mash Two Thirds Rye And One Third Corn In Summer - How To Double And Single Peach Brandy - To Make Elderberry Wine - Of Hogs - How To Build A Malt Kiln In Every Distillery - To Make Elderberry-beer Or Ebulum - Defects In The Usual Method Of Making Whiskey - Malt - Hops - Directions For Bottling - How To Choose Malt - How To Renew Yeast When Sour Least Viewed- Observations On Erecting Distilleries- Observations On Water - How To Order Apples In The Hogsheads - Of Spirituous Liquors Or Spirits - The Room For Fermentation - Of The Urns - How To Work Apples Slow Or Fast - To Correct The Taste Of Singed Whiskey - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - Of The Areometer Or Proof Bottle - To Make The Best Yeast For Daily Use - White Oak - To Sweeten Hogsheads By Scalding - Mode Of Managing The Doubling Still When Making Whiskey - How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Directions For Making Cider British Mode |
Advantages Of My MethodThe first of all, is derived from the composition of a vinous liquor, richer, and more proper to raise a vigorous fermentation, than that which is obtained by the usual method. Now, as it is proved that the quantity of spirit is in proportion to the richness of the fermenting liquor, mine therefore yields a great deal more spirit than any other. 2dly. We have seen that a heat of 75 deg. or 80 deg. must be kept up in the fermenting room: this being summer heat, proves that such a rich vinous liquor runs no risk of passing to the acid state with as much rapidity as that of the common distillers; and, consequently, that he who will follow my method can work all the year round without fear of losing the fruits of his labor, as it often happens--an advantage precious for him who makes it his sole business. The only change he has to make, is to suppress the heat of the stove, when the temperature of the atmosphere is sufficient to keep up a good fermentation in the liquor. As to my distilling apparatus, this is not a new idea. I present it to the public under the sanction of experience. I had it executed in Philadelphia eight years ago, after having obtained a patent. It was made for a rum distillery, where they still continue to use it. It presents the greatest advantages. The first is, that with a single fire, and a single workman, I distil and rectify the spirit three times, and bring it to the degree of alcohol; that is, to the greatest purity, and almost to the highest degree of concentration. 2dly. It lowers the cost of transportation, by two-thirds; because one gallon at 35 deg. represents three gallons at the usual degree. The merchant, being arrived at the place of his destination, has only to add 2 gallons of water to 1 gallon of this alcohol, in order to have 3 gallons of whiskey; which is of a considerable advantage, either for land or sea carriage. 3dly. As the price of spirits is, in trade, in proportion to their degree of concentration, those made with my apparatus being at a very high degree, need no more rectifying, either for the retailer, the apothecary, or the painter; and the considerable expenses of that operation turn entirely to the profit of the distiller, as they are totally suppressed. Distillers may hereafter sell spirits of all degrees of concentration. Such are the advantages of my processes. I offer them the more willingly to the public, as they are founded upon the most approved principles of natural philosophy: by reflecting upon them, distillers will be easily convinced of it. * * * * * However perfect the description of a new thing may be, our ideas of it are always defective, until we have seen it put into practical use. Few men have the means of establishing a distillery on a new plan, and even the most enlightened may make notable errors. Few, besides, are bold enough to undertake, at their own risks, the trial of a new fabrication: they are afraid of losing, and of being blamed for having too lightly yielded to the persuasion of new projectors. Hence it follows that a useful discovery falls into oblivion, instead of doing any good. But no discovery of general utility ought to experience that fate in a republic. Government itself ought to promote the first undertaking, or a certain number of citizens ought to join in order to give it a start. It is the more easy in this case, as my apparatus requires very little expense. If a distillery according to my directions, was established in some of the principal towns of the state, my method would then make rapid progress, and thus prove the truth of the principle which I have advanced; and the distillers, after having meditated upon my method in this book, would come and satisfy themselves of its goodness, by seeing it put into practice, and yielding the most perfect results, with all the advantages for trade that may be expected: hence would naturally ensue the rapid increase of distillation, and consequently that of agriculture and commerce. Next: The Art Of Making Gin After The Process Of The Holland Distillers Previous: Of The Areometer Or Proof Bottle
Viewed 268 |
||||||||||||||||||||
InformationalPrivacy
