Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - To Make Rye Malt For Stilling - To Make Elderberry Wine - How To Double And Single Peach Brandy - How To Build A Malt Kiln In Every Distillery - To Mash Two Thirds Rye And One Third Corn In Summer - Defects In The Usual Method Of Making Whiskey - To Sweeten Hogsheads By Burning - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Precautions Against Fire - Hogsheads Perfectly Sweet - Distilling Of Buckwheat - How To Renew Yeast When Sour - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Observations On Water - Observations On Weather - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Of Mashing Or Raking Your Liquors - Observations On Wood For Hogsheads - To Make Four Gallons From The Bushel - The Best Method Of Making Common Country Gin - Receipt For Making Honey Wine - Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - Of The Areometer Or Proof Bottle - To Sweeten Hogsheads By Scalding - To Mash Corn - To Prevent Hogsheads From Working Over |
How To Fill And Order The Singling Still When Running Apple SinglingsWhen 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
Viewed 114 |
||||||||||||||||||||








