Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - How To Build A Malt Kiln In Every Distillery - To Make Elderberry Wine - How To Double And Single Peach Brandy - 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 - Hogsheads Perfectly Sweet - Directions For Bottling - 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- Observations On The Quality Of Rye For Distilling - Observations On Erecting Distilleries - To Make The Best Yeast For Daily Use - The Duty Of An Hired Distiller - Of Brewing Beer - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of The Diseases Of Hogs - Receipt For Making Honey Wine - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Yeast - White Oak - To Sweeten Hogsheads By Scalding - Mash As Follows - To Mash Corn |
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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