Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - To Make Rye Malt For Stilling - To Make Elderberry Wine - How To Build A Malt Kiln In Every Distillery - How To Double And Single Peach Brandy - To Mash Two Thirds Rye And One Third Corn In Summer - Defects In The Usual Method Of Making Whiskey - To Sweeten Hogsheads By Burning - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Precautions Against Fire - Distilling Of Buckwheat - Hogsheads Perfectly Sweet - How To Renew Yeast When Sour - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - To Make The Best Yeast For Daily Use - Observations On Weather - Observations On Water - Observations On Wood For Hogsheads - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c - The Best Method Of Setting Stills - How To Order And Fill The Singling Still When Distilling Rye - How To Prepare Peaches - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Of The Room For Distillation - To Sweeten Hogsheads By Scalding - To Distill One Half Rye And One Half Corn |
Observations On WeatherSome seasons are better for fermentation than others. Should a hail storm occur in the summer, the distiller should guard against cooling off with water in which hail is dissolved, for it will not work well. If a thundergust happens when the hogsheads are in the highest state of fermentation, the working will nearly cease, and the stuff begin to contract an acidity. And when in the spring the frost is coming out of the ground, it is unfortunate when the distiller is obliged to use water impregnated with the fusions of the frost, such being very injurious to fermentation--Those changes and occurrences ought to be marked well, to enable a provision against their effects. This will be found difficult without the assistance of a barometer, to determine the changes of the weather--a thermometer, to ascertain correctly the heat of the atmosphere, and to enable a medium and temperature of the air to be kept up in the distillery; and from observation to acquire a knowledge of the degree of heat or warmth, in which the mashing in the hogsheads ferments to the greatest advantage, and when this is ascertained, a distiller may in a close house sufficiently ventilated, and provided with convenient windows, always keep up the degree or temperature in the air, most adapted to the promotion of fermentation, by opening his windows or doors to admit air, as a corrective; or by keeping them closed in proportion to the coldness of the weather:--And a hydrometer, useful in measuring and ascertaining the extent of water. Instructions for the management of those instruments generally attend them, it is therefore unnecessary for me to go into a detail on this subject.--But it is absolutely necessary that the careful and scientific distiller should possess them, especially the two former, to guard against the changes of the weather, and preserve the atmosphere in the distillery, always equally warm. Next: Observations On Water Previous: To Give An Aged Flavor To Whiskey
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