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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
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Malt
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- 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
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- On Fining Liquors
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Observations On Erecting Distilleries
- Of The Art Of Brewing
- The Duty Of An Hired Distiller
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of

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

Next: How To Double Apple Brandy

Previous: How To Judge When Apples Are Ready For Distilling

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