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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
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Malt
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- 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
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- On Fining Liquors
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Observations On Erecting Distilleries
- Of The Art Of Brewing
- The Duty Of An Hired Distiller
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of



Mode Of Managing The Doubling Still When Making Whiskey






Let the doubling still be carefully cleaned and washed out, then be
filled with singlings and low wines left from the run preceding, add
thereto half a pint of salt and one quart of clean ashes, which will
help to clear the whiskey, and a handful of Indian meal to prevent the
still from leaking at the cock, or elsewhere--clean the head and worm,
put on the head, paste it well; put fire under and bring her round
slowly, and run the spirit off as slow as possible, and preserve the
water in the cooling tub as cold as in your power.

Let the liquor as it runs from the worm pass thro' a flannel to prevent
the overjuice from the copper, and the oil of the grain from mixing with
the spirit. The first being poisonous, and the latter injurious to the
liquor.

The doubling still cannot be run too slow for making good whiskey ...
observe when the proof leaves the worm, that is when there is no proof
on the liquor as it comes from the worm, if there be ten gallons in your
doubling keg, if so, run out three more, which will make in all thirteen
gallons first proof whiskey. If the proof leaves the worm at eight
gallons, then run till eleven gallons and so on in proportion, to the
larger or smaller quantity in your keg at the time of the ceasing of the
proof.


Next: Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c

Previous: How To Order And Fill The Singling Still When Distilling Rye



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