Most Viewed- 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 Double And Single Peach Brandy - How To Build A Malt Kiln In Every Distillery - 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 - Hogsheads Perfectly Sweet - Distilling Of Buckwheat - How To Renew Yeast When Sour - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Observations On Water - Observations On Weather - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Of Mashing Or Raking Your Liquors - Observations On Wood For Hogsheads - To Make Four Gallons From The Bushel - The Best Method Of Making Common Country Gin - Receipt For Making Honey Wine - Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - The Room Of Infusion - Of The Areometer Or Proof Bottle - To Sweeten Hogsheads By Scalding - Mash As Follows |
Mode Of Managing The Doubling Still When Making WhiskeyLet 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
Viewed 120 |
||||||||||||||||||||
Informational.caPrivacy
