VIEW THE MOBILE VERSION of www.winecultivation.com Informational Site Network Informational
Privacy
   Home - Wine Making - On Beer Making - Whiskey Making - Grape Growing


Most Viewed

- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- On Fining Liquors
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Observations On Erecting Distilleries
- Of The Art Of Brewing
- The Duty Of An Hired Distiller
- Directions For Making Cider British Mode
- Of The Diseases Of Hogs
- To Make Improved And Excellent Wholesome Purl



Observations On Yeast






That yeast is the main spring in distilling, is acknowledged by all
distillers, tho' but few if them understand it, either in its nature or
operation; tho' many pretend a knowledge of the grand subject of
fermentation, and affect to understand the best mode of making stock
yeast, and to know a secret mode unknown to all others--when it is my
belief they know very little about it; but, by holding out the idea of
adding some drug, not to be procured at every house, which has a hard
name, and that is little known to people of common capacities: Such as
Dragons blood, &c. frequently retailing their secret, as the best
possible mode of making stock yeast, at ten, twenty, and in some
instances one hundred dollars.

Confessing it a subject, abstruse, and a science little understood in
Pennsylvania, and notwithstanding the numerous experiments I have made
with care and close observation, yet from a consciousness of not
understanding it, too well, I have in several instances purchased
receipts, and made faithful experiments; but have never yet met the man
of science, theory, or practice, whose mode of making stock yeast,
yielded a better preparation for promoting fermentation, than the simple
mode pursued by myself for some years, and which I have uniformly found
to be the best and most productive.

In making yeast, all drugs and witchcraft are unnecessary--Cleanliness, in
preserving the vessels perfectly sweet, good malt, and hops, and an
industrious distiller, capable of observation, and attention to the
following receipt, which will be assuredly found to contain the essence and
spirit of the ways and art of making that composition, a knowledge of which
I have acquired, by purchases--consultations with the most eminent brewers,
bakers, and distillers in this commonwealth, and above all, from a long
practice and experience, proving its utility and superior merits to my
most perfect satisfaction; and which I with pleasure offer to my
fellow-citizens, as meriting a preference--notwithstanding the proud and
scientific chymist, and the flowery declarations or treatises of the
profound theorist, may disapprove this simple mode, and offer those which
they presume to be better, tho' they never soiled a finger in making a
practical experiment, or perhaps witnessed a process of any description.


Next: Receipt For Stock Yeast




Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK


Viewed 1596