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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
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- Precautions Against Fire
- How To Distil Apples
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Make The Best Yeast For Daily Use
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Recover Sour Ale
- To Sweeten Hogsheads By Scalding
- To Know When Yeast Is Good Or Bad
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- On Colouring Liquors
- To Give An Aged Flavor To Whiskey

How To Judge When Apples Are Ready For Distilling

Put your hand down into the hogsheads amongst the apples as far as you
can, and bring out a handful of pugs--squeeze them in your hand, through
your fingers, observe if there be any core, or lumps of apples
un-digested, if none, you may consider them as sufficiently fermented
and quite ready for distilling. It may also be ascertained by tasting
and smelling the cider or juice, which rises in the hole placed in the
centre; if it tastes sweet and smells strong, it is not yet ready, but
when quite fermented, the taste will be sour, and smell strong, which is
the proper taste for distilling. A nice discriminating attention is
necessary to ascertain precisely, when the fermentation ceases, which is
the proper moment for distillation, and I would recommend, rather to
anticipate, than delay one hour after this period.

Next: How To Fill And Order The Singling Still When Running Apple Singlings

Previous: How To Work Apples Slow Or Fast

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