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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Hogsheads Perfectly Sweet
- How To Double Apple Brandy
- Directions For Cooling Off
- To Recover Sour Ale
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- To Make The Best Yeast For Daily Use
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- The Duty Of An Hired Distiller
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Wood For Hogsheads
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Of Brewing Beer
- Observations On Yeast
- To Sweeten Hogsheads By Scalding
- To Set A Doubling Still
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Observations On Weather
- Observations On Water
- Of The Diseases Of Hogs
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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
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