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 |
Of The Art Of BrewingThe art of brewing consists: 1st. In the sprouting of a proportion of grain, chiefly barley. This operation converts into a saccharine matter, the elements of that same substance already existing in grains. 2dly. In preparing the wort. For that operation, the grain, having been previously ground, is put into a vat, which is half filled up with water; the rest is filled up at three different times with hot water--the first at 100 deg., the second at 150 deg., and the third at 212 deg., which is boiling water. The mixture is strongly stirred each time that it is immersed. By this infusion, the water lays hold of the sweet principles contained in the grain. 3dly. The wort thus prepared, the liquor is filtrated, in order to separate it from the grain, and then boiled until reduced to one half, in order to concentrate it to the degree of strength desired. In that state, 40 gallons of wort contain the saccharine principles of 200 wt. of grain. 4thly. The wort, thus concentrated, is drawn off in barrels, which are kept in a temperature of 80 deg. or 85 deg.. The yeast is thrown into it to establish the fermentation, and in a short time beer is made, more or less strong, according to the degree of concentration, and more or less bitter, according to the greater or lesser proportion of hops put into it. Such are, in a concise view, the proceedings of the brewer. Let us proceed to those of the distiller of whiskey. Next: Of The Distiller Of Whiskey Previous: Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
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