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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
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

Least Viewed

- 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
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

Observations On Erecting Distilleries

Those who are about to erect distilleries, have a handsome subject for
consideration; the advantages, and the probable disadvantages that may
arise from building on a particular site, or seat. The contiguity to a
chopping mill is a material consideration--Wood forming an important
article, should be taken into view--Grain merits also a great share of
attention. The water which forms, by no means, the least important
ingredient should be well analyzed; and a share of thought is due to
the subject of a market for the whiskey, spirits and pork, produced from
the establishment.--And should the water then prove good, soft and
proper for fermentation, can be bro't over head, and the chopping mill
is not very inconvenient, and wood convenient and cheap, and grain
plenty and at reasonable prices, and a market within one hundred miles,
I have little doubt but that with proper economy and observance of
system, the establishment will prove very productive; and may be
progressed in with cheerfulness, and a reasonable hope of a fair
retribution to the owner.

A proper seat being fixed on, with sufficient fall to bring the water
over head, for it is very material, and an immense saving of
labor--material, because it prevents a loss, in running the stills, from
pumping or want of water in the cooling tubs. The size of the house
follows, as requiring some more than usual calculation--houses are
generally made too small, giving great inconvenience, and preventing
that nice attention to cleanliness, which forms a very important item
in the process of distilling. I would recommend a size sufficiently
large for three stills, and to mash six hogsheads per day--one of col.
Anderson's patent improved stills, I would consider, in many situations,
as most desirable; at all events, I would recommend the preparation of
room enough for three stills, if even it should be the intention of the
owner to erect but two--for it is very probable, that after some
experience, he may determine to pursue the business more extensively,
and add the patent still.

The size then established, I would recommend the lower story to be 10
feet high, this will leave room for the heated, or rarefied air to
ascend in the summer above the cooler, and more necessary air in the
warm season of the year, and prevent the unpleasant effect of a too warm
air on the mashing hogsheads, and the sowing of the stuff in
fermentation--and moreover, prevent the unpleasant effects of smoak on
the distillers eyes. But it is important that the house should be
erected on level ground with doors opposite each other, with plenty of
windows to afford a draft and recourse of air, at pleasure, during the
warm season; and so that in the winter it may be closed and preserved
perfectly warm--to which end it is most expedient the lower story
should be well built with stone and lime, and neatly plastered--the
windows well glazed, with shutters &c. Thus provided, and a thermometer
placed in the centre of the house, a proper temperature may be kept up
in the air of the house--for there is a certain degree of warmth which
exceeds for fermentation--this degree of heat, then correctly
ascertained by the distiller, he may by a close attention to his duties,
fires and the thermometer, always keep the air of the house in nearly
that same and most approved state; and even by a well timed observation
guard against storms and casualties. To effectuate this grand and
important object, some have divided the stills, placing the boiler at
one end, and a singling and doubling still at the other; this mode will
ensure, in cold weather, the success of the measure more fully--others
have placed all the stills in the centre of the building--a plan that
will do better in the winter than in the summer, and one I think less
favourably of than that of dividing them.

During the winter, the north or northwest side of the house should be
kept quite close, permitting the house to be lighted from the more
temperate southward exposure. To calculate the window sashes to open by
hinges, or to be taken entirely out in the summer, at pleasure, is in my
mind advisable.

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