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- Distilling Of Potatoes
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- How To Build A Malt Kiln In Every Distillery
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- 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
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- The Following Receipt To Make An Excellent American Wine
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- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
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- To Mash Corn
- The Duty Of An Hired Distiller
- Profits Of A Common Distillery
- Receipt For Making Honey Wine
- Of Brewing Beer
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- The Room Of Infusion
- To Sweeten Hogsheads By Scalding
- To Prevent Hogsheads From Working Over



How To Choose Malt






Malt is chosen by its sweet smell, mellow taste, full flower, round body
and thin skin. There are two kinds used, the pale and the brown--the
pale is the best.


Next: How To Build A Malt Kiln In Every Distillery
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