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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry Wine
- How To Double And Single Peach Brandy
- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Hogsheads Perfectly Sweet
- Directions For Bottling
- How To Double Apple Brandy
- Directions For Cooling Off
- To Recover Sour Ale
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- The Duty Of An Hired Distiller
- Of Brewing Beer
- Observations On Wood For Hogsheads
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Observations On Water
- Of The Diseases Of Hogs
- Receipt For Making Honey Wine
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Of Fermentation
- Of Ferments
- Observations On Yeast
- White Oak
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Distilling Of Buckwheat
Buckwheat is an unprofitable grain for the distillers when distilled by
itself, but when mixed with rye, it will yield nearly as much as rye;
but I would by no means recommend the use of it when it can be avoided.
Tho' sometimes necessity requires that a distiller should mash it for a
day or two, when any thing is the matter, or that grain cannot be
procured. In such event, the directions for distilling rye, or rye and
corn may be followed, but it requires a much larger quantity of boiling
water and if distilled by itself; it is necessary some wheat bran be
mixed with it to raise it to the top of the hogshead: but by no means
use buckwheat meal in making yeast.
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