Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - How To Build A Malt Kiln In Every Distillery - How To Double And Single Peach Brandy - To Make Elderberry Wine - 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 - Directions For Bottling - Hogsheads Perfectly Sweet - 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- To Make The Best Yeast For Daily Use - Observations On The Quality Of Rye For Distilling - Observations On Erecting Distilleries - The Duty Of An Hired Distiller - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of Brewing Beer - To Sweeten Hogsheads By Scalding - To Set A Doubling Still - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Observations On Water - Of The Diseases Of Hogs - Receipt For Making Honey Wine - Of Fermentation |
How To Build A Malt Kiln In Every DistilleryWhen setting up your stills, leave a space of about nine inches for a small furnace between the large ones, extend it to your chimney and carry up a funnel, there-from to the loft, then stop it--here build the kiln on the loft, about 4 or 5 feet square, the walls to be composed of single brick, 3 feet high--lay the bottom with brick, cover it with a plaster of mortar, to prevent the floor from taking fire. Turn the funnel of the chimney into, and extend it to the centre of the kiln, cover the top, leaving vent holes at the sides for the heat to escape thro'--Place on the top of the kiln, sheet iron or tin punched full of small holes, too small to admit the passage of malt; lay the malt on the top of the tin, when ready for drying. Put coals from under the still furnace into the small furnace leading to the kiln, which will heat the kiln and dry the malt above, by adding to or diminishing the quantity of coals, the heat may be increased or decreased, as may be found necessary. Malt for distilling ought to be dried without smoke. Next: Hops Previous: How To Choose Malt
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