Mississippi Federal Writers Slave Autobiographies Smith Hodges, Ex-Slave, Pike County FEC Mrs. W.F. Holmes [FANNY SMITH HODGES Berglundtown, Mississippi] Fanny Smith Hodges lives in Berglundtown, in the northern part of town, in t... Read more of Fanny Smith Hodges at Martin Luther King.caInformational Site Network Informational
   Home - Wine Making - On Beer Making - Whiskey Making - Grape Growing

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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
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- 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
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

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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 Renew Yeast When Sour

About 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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