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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- The Art Of Making Gin After The Process Of The Holland Distillers
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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
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

How To Order And Fill The Singling Still When Distilling Rye

Scrape, clean, and grease the singling still, fill her up with beer, and
keep a good fire under her, till she be warm enough to head, stirring
her constantly with a broom, to prevent the grain from sticking to the
bottom or sides, and burning, which it is very apt to do when the beer
is cold, but when it comes to boil there is little danger, prevented by
the motion of boiling; have the head washed clean--when she is ready for
the head, clap it on and paste it; keep up a brisk fire, until she
begins to drop from the worm, then put in the damper in the chimney, and
if the fire be very strong, moderate it a little, by throwing ashes or
water on it, to prevent her throwing the head, which she will be very
apt to do if very full, and coming round under a strong fire, (should
the head come, or be thrown off, the spirit remaining will scarcely be
worth running off). When fairly round and running moderately, watch her
for half an hour; after which, unless the fire is very strong all danger
is over.

Should she happen to throw the head, it is the duty of the distiller to
take and (wash the head and worm--the latter will be found full of
stuff) clean, clap on the head, and paste it--but the moment the head is
thrown off, the fire should be drowned out, and water thrown into the
still to prevent her boiling over.

It is important that after every run, or rather before you commence a
run, the distiller should carefully clean out the still, wipe the
bottom dry, and grease her well, to prevent her from burning and
singeing the liquor.

Next: Mode Of Managing The Doubling Still When Making Whiskey

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