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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- To Sweeten Hogsheads By Burning
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- The Art Of Making Gin After The Process Of The Holland Distillers
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How To Fill And Order The Singling Still When Running Apple Singlings






When you perceive your apples ready for distilling, fill the singling
still with apples and water; using about half a hogshead apples in a
still of 110 gallons, the residue water, first having cleaned the still
well, and greased her previous to filling--put fire under her and bring
her ready to head, as quick as possible, stirring the contents well with
a broom until ready to head, of which you can judge by the warmth of the
apples and water, which must be rather warm to bear your hand in it any
length of time. Wash the still head and worm clean, put on the head,
paste it, keeping a good fire until she runs at the worm; run off 14
gallons briskly, and catch the feints in a bucket to throw into the next
still full, if the singling still too fast, provided she does not smoke
at the worm. When the first still full is off, and before you go to fill
her the second time, draw or spread the coals that may be under her, in
the furnace, and fill the furnace with wood. Shut up your furnace door
and put in your damper; by proceeding thus, you cool the still and avoid
burning her; this plan I deem preferable to watering out the fire. When
empty, rinse the still round with cold water, scrape and grease her,
then she will be ready to receive a second charge.

Care is necessary in scraping and greasing your still every time she is
emptied, if this is neglected, the brandy may be burnt and the still
injured.


Next: How To Double Apple Brandy

Previous: How To Judge When Apples Are Ready For Distilling



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