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- 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
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- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Observations On Weather
- Observations On Water
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- 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
- Of The Room For Distillation
- To Distill One Half Rye And One Half Corn
- Mash As Follows
- To Make Four Gallons From The Bushel
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Malt
Cannot be ground too coarse, provided it is done even--there ought to be
no fine nor coarse grains in malt, but ground perfectly alike, and of
the same grade. If ground too fine, it will be apt to be scalded too
much in mashing. Malt does not require half the scalding necessary in
rye. Let the distiller try the experiment of coarse and then of fine
ground malt and judge for himself.
Next: How To Choose Malt
Previous: Mode Of Chopping Rye And The Proper Size
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