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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
- Precautions Against Fire
- How To Clarify Whiskey &c
- How To Distil Apples
- How To Renew Yeast When Sour

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- 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
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- On Colouring Liquors
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- To Make Improved And Excellent Wholesome Purl



How To Clarify Whiskey &c






Take any vessel of convenient size, take one end out and make it clean,
by scalding or otherwise; bore the bottom full of holes, a quarter of an
inch in diameter--lay thereon three folds of flannel, over which spread
ground maple charcoal and burnt brick-dust, made to the consistence of
mortar, with whiskey, about two inches thick, pour your whiskey or
brandy thereon, and let it filter thro' the charcoal, flannel, &c. after
which you will find the spirit to have scarcely any taste or smell of
whiskey.--Elevate the filtering cask so as to leave room to place a
vessel to receive the spirit under it.


Next: How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy

Previous: To Set A Doubling Still



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