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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
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- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
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- 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

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- Use Of The Kettle
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- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- 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 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



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