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 - How To Double And Single Peach Brandy - To Make Elderberry Wine - 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 Elderberry-beer Or Ebulum - To Make Rye Malt For Stilling - How To Choose Malt - Directions For Bottling - Hogsheads Perfectly Sweet - How To Double Apple Brandy - To Recover Sour Ale - Directions For Cooling Off - 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- To Make The Best Yeast For Daily Use - Observations On The Quality Of Rye For Distilling - Observations On Erecting Distilleries - The Duty Of An Hired Distiller - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of Brewing Beer - The Room Of Infusion - Observations On Yeast - To Sweeten Hogsheads By Scalding - To Mash Corn - To Set A Doubling Still - How To Clarify Whiskey &c - How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey |
Of The Fining Of Malt LiquorsIt is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked; but as disappointments some times happen, it will be necessary to know what to do in such cases. Ivory shavings boiled in your wort, or hartshorn shavings put into your cask just before you bung it down, will do much towards fining and keeping your liquor from growing stale. Isinglass is the most common thing made use of in fining all sorts of liquors; they first beat it well with a hammer or mallet, and lay it in a pail, and then draw off about two gallons of the liquor to be fined upon it, and let it soak two or three days; and when it is soft enough to mix with the liquor, they take a whisk, and stir it about till it is all of a ferment, and white froth; and they frequently add the whites and shells of about a dozen of eggs, which they beat in with it, and put altogether into the cask; then with a clean mop-stick, or some such thing, stir the whole together; and then lay a cloth, or piece of paper over the bung-hole, till the ferment is over; and then bung it up close, in a few days it will fall fine. But if you want to fine only a small quantity, take half an ounce of unflacked lime, and put it into a pint of water, and stir it well together, and let it stand for two or three hours, or till the lime settle to the bottom; then pour the water off clear, and throw away the sediment; then take half an ounce of isinglass cut small, and boil it in the lime water till it dissolves; then let it cool, and pour it into the vessel, &c. Next: Of The Season For Brewing Previous: Of Working The Liquor
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