Most Viewed
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
- Directions For Bottling
- How To Renew Yeast When Sour
- How To Choose Malt
Least Viewed
- Observations On Erecting Distilleries
- Observations On Water
- Of The Urns
- How To Order Apples In The Hogsheads
- To Correct The Taste Of Singed Whiskey
- The Room For Fermentation
- White Oak
- How To Work Apples Slow Or Fast
- Of Spirituous Liquors Or Spirits
- Of Fermentation
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- Of The Areometer Or Proof Bottle
- To Make The Best Yeast For Daily Use
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
|
Observations On The Quality Of Rye For Distilling
The best rye for distilling is that which is thoroughly ripe, before it
is cut, and kept dry till threshed; if it has grown on high or hilly
ground, it is therefore to be preferred, being then sounder and the
grain fuller, than that produced on low level land--but very often the
distiller has no choice, but must take that which is most
convenient;--great care however ought to be observed in selecting sound
rye, that has been kept dry, is clean and free from cockle, and all
kind of dirt, advantages will result from fanning it, or running it
through a windmill before it is chopped.
Next: Mode Of Chopping Rye And The Proper Size
Previous: To Prevent Hogsheads From Working Over
Viewed 246
|
Informational
