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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

Directions For Cooling Off

Much observation is necessary to enable the distiller to cool off with
judgment--which necessity is increased by the versatility of our
climate, the seasons of the year, and the kinds of water used. These
circumstances prevent a strict adherence to any particular or specific
mode; I however submit a few observations for the guidance of distillers
in this branch.--If in summer you go to cool off with cold spring water,
then of course the mashed stuff in your hogsheads must be much warmer,
than if you intended cooling off with creek or river water, both of
which are generally near milk warm, which is the proper heat for cooling
off--In summer a little cooler, and in winter a little warmer.

It will be found that a hogshead of mashed grain will always get warmer,
after it begins to work or ferment.

When the mashed stuff in your hogsheads is brought to a certain degree
of heat, by stirring, which in summer will feel sharp warm, or so warm,
that you can hardly bear your hand in it for any length of time, will do
for common water, but for very cold or very warm water to cool off with,
the stuff in the hogsheads must be left colder or warmer, as the
distiller may think most expedient, or to best suit the cooling off

When you think it is time to cool off, have a trough or conveyance to
bring the water to your hogsheads ready--let the hogsheads be well
stirred, then let the water run into them slowly, stirring them all the
time the water is running in, until they are milk warm, then stop the
water, and after stirring them perfectly, put in the yeast and stir it
until completely incorporated with the mashed stuff, then cover your
hogshead until it begins to ferment or work, then uncover it.

Next: To Ascertain When Rye Works Well In The Hogshead

Previous: To Know When Grain Is Scalded Enough

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