Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - To Make Rye Malt For Stilling - To Make Elderberry Wine - How To Build A Malt Kiln In Every Distillery - How To Double And Single Peach Brandy - To Mash Two Thirds Rye And One Third Corn In Summer - Defects In The Usual Method Of Making Whiskey - To Sweeten Hogsheads By Burning - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Precautions Against Fire - Distilling Of Buckwheat - How To Renew Yeast When Sour - Hogsheads Perfectly Sweet - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - Observations On Weather - Observations On Water - To Make The Best Yeast For Daily Use - Observations On Wood For Hogsheads - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c - The Best Method Of Setting Stills - How To Order And Fill The Singling Still When Distilling Rye - How To Prepare Peaches - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Of The Room For Distillation - To Distill One Half Rye And One Half Corn - Mash As Follows |
How To Renew Yeast When SourAbout two hours before you begin to make your beer, take one pint of the sour yeast, put it into a clean dish or vessel, and pour clean cold water over it--changing the water every fifteen minutes, until the acid be extracted, have it then in readiness to mix with the beer, which is to be prepared, in the following manner, viz. Take one pint malt, and scald it well in a clean vessel, with a gallon of boiling water, let it stand half an hour closely covered--then pour it into a pot with plenty of hops--then strain it into a well scalded earthen jug, when milk warm--add then a small quantity of the yeast, (sweetened as directed in the first part of this receipt,) with two or three table spoon fulls of molasses ... set it past for twenty four hours to ferment ... then pour off the top, or beer that is in the jug, leaving about a quart in the bottom ... then that which remains in the bottom will be yeast with which to start your stock yeast. The method of procuring and keeping stock yeast, by the generality of distillers, merits in the mind of the author of this work, most decided disapprobation. They generally procure yeast once a week, or month, from brewers, and if not convenient to be had in this way, they often use such as is used by country women, for baking bread, without paying any regard to the quality, or whether sour; with such, tho' generally bad, they proceed to make their daily yeast, and often continue the use of it, until the grain will no longer yield a gallon of whiskey to the bushel, and so often proceed in this miserable and indolent mode of procuring and renewing yeast, to the great prejudice of their own, and employer's interest ... attributing the small yield of liquor to the badness of the grain ... the manner in which it is chopped, or some other equally false cause. Then to the idle and careless habits of distillers, must be attributed any yield short of three gallons to the bushel of rye.... To ensure this quantity at least from the bushel, the author discovers the anxiety expressed, and the care recommended in the foregoing pages, on the subject of preserving and keeping good yeast, and recommends the following as the best mode of preparing. Next: Stock Yeast Good For Years Previous: To Know When Yeast Is Good Or Bad
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