Informational Site Network Informational.ca Privacy
   Home - Wine Making - Whiskey Making - Grape Growing


Most Viewed

- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Hogsheads Perfectly Sweet
- How To Double Apple Brandy
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- Directions For Cooling Off
- To Recover Sour Ale

Least Viewed

- The Following Receipt To Make An Excellent American Wine
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- Observations On The Quality Of Rye For Distilling
- To Distill One Half Rye And One Half Corn
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Yeast
- Observations On Wood For Hogsheads
- To Mash Corn
- The Duty Of An Hired Distiller
- Profits Of A Common Distillery
- Receipt For Making Honey Wine
- Of Brewing Beer
- Of Fermentation
- To Sweeten Hogsheads By Scalding
- To Prevent Hogsheads From Working Over
- Malt



Mode Of Chopping Rye And The Proper Size






The mill stones ought to be burrs, and kept very sharp for chopping rye
for distillation; and the miller ought to be careful not to draw more
water on the wheel than just sufficient to do it well, and avoid feeding
the stones plentifully; because in drawing a plentiful supply of water,
the wheel will compel a too rapid movement of the stones, of course
render it necessary they should be more abundantly fed, which causes
part to be ground dead, or too fine, whilst part thereof will be too
coarse, and not sufficiently broken, so that a difficulty arises in
scalding--for in this state it will not scald equally, and of
consequence, the fermentation cannot be so good or regular; and
moreover as part of it will merely be flattened, a greater difficulty
will arise in breaking the lumps, when you mash and stir your hogsheads.
If burr stones are very sharp, I recommend the rye to be chopped very
fine, but to guard against over-seeding, or pressing too much on them;
but if the stones are not sharp, I would recommend the rye should be
chopped about half fine. Distillers in general sustain a loss from
having their rye chopped so coarse as I have observed it done in common.


Chopping or Grinding Indian Corn.

Indian corn cannot be ground too fine for distilling.


Next: Malt
Previous: Observations On The Quality Of Rye For Distilling


Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Furl Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREBOOKMARK


Viewed 64