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 Choose Malt - How To Renew Yeast When Sour Least Viewed- Observations On Erecting Distilleries- Observations On Water - How To Order Apples In The Hogsheads - Of Spirituous Liquors Or Spirits - The Room For Fermentation - Of The Urns - How To Work Apples Slow Or Fast - To Correct The Taste Of Singed Whiskey - 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 - White Oak - To Sweeten Hogsheads By Scalding - Mode Of Managing The Doubling Still When Making Whiskey - How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Directions For Making Cider British Mode |
Observations On WaterDistillers cannot be too particular in selecting good water for distilling, when about to erect distilleries. Any water will do for the use of the condensing tubs or coolers, but there are many kinds of water that will not answer the purpose of mashing or fermenting to advantage; among which are snow and limestone water, either of which possess such properties, as to require one fifth more of grain to yield the same quantity of liquor, that would be produced while using river water. Any water will answer the distillers purpose, that will dissolve soap, or will wash well with soap, or make a good lather for shaving. River or creek water is the best for distilling except when mixed with snow or land water from clay or ploughed ground. If no river or creek water can be procured, that from a pond, supplied by a spring, if the bottom be not very muddy will do, as the exposure to the sun, will generally have corrected those properties inimical to fermentation. Very hard water drawn from a deep well, and thrown into a cistern, or reservoir and exposed to the sun and air for two or three days, has been used in mashing with success, with a small addition of chop grain or malt. I consider rain water as next in order to that from the river, for mashing and fermentation. Mountain, slate, gravel and running water, are all preferable to limestone, unless impregnated with minerals--many of which are utterly at variance with fermentation. With few exceptions, I have found limestone, and all spring water too hard for mashing, scalding or fermenting. Next: Precautions Against Fire Previous: Observations On Weather
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