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 - Hogsheads Perfectly Sweet - Directions For Bottling - How To Double Apple Brandy - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller - Directions For Cooling Off - To Recover Sour Ale Least Viewed- The Following Receipt To Make An Excellent American Wine- Observations On The Quality Of Rye For Distilling - To Make The Best Yeast For Daily Use - Observations On Erecting Distilleries - Of Brewing Beer - To Distill One Half Rye And One Half Corn - The Duty Of An Hired Distiller - Receipt For Making Honey Wine - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Yeast - Observations On Wood For Hogsheads - To Sweeten Hogsheads By Scalding - To Mash Corn - Receipt To Prepare Potatoes For Distilling - To Set A Doubling Still - How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey - To Give An Aged Flavor To Whiskey |
How To Distil ApplesApples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed--if taken mixed it will not be found practicable to grind them evenly, or equally fine; those fully ripe will be well ground, whilst those hard and unripe will be little more than broken or slightly bruised--and when this coarse and fine mixture is put into a hogshead to work or ferment, that fully ripe and fine ground, will immediately begin, and will be nearly if not quite done working before the other begins, and of course nearly all the spirit contained in the unripe fruit will be lost--and if it is left standing until the ill ground unripe fruit is thoroughly fermented, and done working, you will perceive that a large portion of the spirit contained in the ripe well ground fruit is evaporated and of course lost. But if the fruit be all ripe and evenly ground, of course then it will work regularly and can be distilled in due and right order, and will produce the greatest quantity of spirit, and much superior to that produced from uneven, ill-ground or unripe fruit. Apples cannot be ground too fine. Next: How To Order Apples In The Hogsheads Previous: Receipt To Prepare Potatoes For Distilling
Viewed 75 |
||||||||||||||||||||
Informational.ca
