Most Viewed
- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Hogsheads Perfectly Sweet
- Directions For Bottling
- How To Double Apple Brandy
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- Directions For Cooling Off
- To Recover Sour Ale
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- To Distill One Half Rye And One Half Corn
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Yeast
- Observations On Wood For Hogsheads
- To Mash Corn
- The Duty Of An Hired Distiller
- Profits Of A Common Distillery
- Receipt For Making Honey Wine
- Of Brewing Beer
- Of Fermentation
- The Room Of Infusion
- To Sweeten Hogsheads By Scalding
- To Prevent Hogsheads From Working Over
|
How To Order Apples In The Hogsheads
When the apples are ground put them into open hogsheads to ferment,
taking care not to fill them too full, or they will work over; set them
under cover, as the sun will sour them too soon, if permitted to operate
on them, and by his heat extract a considerable quantity of the spirit,
if the weather be warm they will work fast enough, provided you have a
sufficient supply of hogsheads to keep your stills agoing in due time
and order; about twenty hogsheads are sufficient to keep one singling
still of one hundred and ten gallons agoing, if you distil the pumice
with the juice, but if you press off the apples after they are done
working, you must have three times that number.
In warm weather five or six days is long enough for apples to work, as
it is always better to distil them before they are quite done working,
then to let them stand one hour after the fermentation ceases.
Next: How To Work Apples Slow Or Fast
Previous: How To Distil Apples
Viewed 70
|
Informational.ca
