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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- Malt
- To Make Rye Malt For Stilling
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- To Set A Doubling Still
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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



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