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- Distilling Of Potatoes
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- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
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- Directions For Bottling
- How To Renew Yeast When Sour
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Least Viewed
- Observations On Erecting Distilleries
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- How To Order Apples In The Hogsheads
- To Correct The Taste Of Singed Whiskey
- The Room For Fermentation
- White Oak
- How To Work Apples Slow Or Fast
- Of Spirituous Liquors Or Spirits
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- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
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- To Sweeten Hogsheads By Scalding
- Observations On The Quality Of Rye For Distilling
- Mode Of Managing The Doubling Still When Making Whiskey
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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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