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- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
- Directions For Bottling
- How To Choose Malt
- How To Renew Yeast When Sour
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- Observations On Erecting Distilleries
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- How To Order Apples In The Hogsheads
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- To Correct The Taste Of Singed Whiskey
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- Of The Areometer Or Proof Bottle
- To Make The Best Yeast For Daily Use
- White Oak
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Directions For Making Cider British Mode
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How To Double Apple Brandy
Fill the doubling still with singlings, and add a quart of lime, (which
will clear it) put fire under her and bring her to a run briskly--after
she runs, lessen the fire and run her as slow as possible. Slow running
will prevent any of the spirit from escaping, and make more and better
brandy, than fast running.--Let the liquor filter thro a flannel cloth
from the worm.
Next: How To Prepare Peaches
Previous: How To Fill And Order The Singling Still When Running Apple Singlings
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